Simple Shrimp and Grits

How to Make

• Step 1: Assemble ingredients for grits and set aside. They won't take long to cook, and you want them to finish when the shrimp is ready.

• Step 2: Peel the shrimp and devein where the sand vein is obvious. The vein is harmless, after all, and is not often removed in commercial dishes (think gumbo and fried shrimp) It only needs to be removed when it interferes with the visual presentation. To remove it, just cut into the rounded top of the shrimp and put the tip of a knife under the vein to lift it out.

• Step 3: Cook the bacon pieces in a large skillet and transfer the crisp pieces to a paper towel to drain. Remove any excess bacon fat from the pan, leaving 2 tablespoons in the pan to season the shrimp and tomatoes.

• Step 4: Start the grits now by bringing the liquid,salt, pepper, hot sauce, and garlic to a boil.

• Step 5: Whisk in the grits and return to a boil. Lower the heat and simmer for 5-8 minutes, until the grits are thickened.

• Step 6: Stir in the cheese, cooking another minute to combine it all and melt the cheese. Remove from the heat and cover to keep warm.

• Step 7: While the grits are simmering, cook the shrimp and tomatoes in the skillet for 3-5 minutes, until the shrimp are pink and opaque. Residual heat will continue the cooking some.

• Step 8: Stir in the bacon and green onions, reserving some of the green onions for a garnish to the plated dish.

• Step 9: To plate the dish, spoon shrimp over a serving of grits and top with a sprinkle of green onions.