I found this recipe in one of my cookbooks. I have to admit, I had never made it before. But after reviewing the ingredients, I decided that it was an easy recipe that sounded like it would be delicious. Happily, I have to admit that this is one of the best dishes I have made in a long time. If you are looking for something easy with minimal ingredients and delicious taste, you need to try this!
Ingredients:
1 c. coarse grits (not instant)
2 T. butter
4½ c. low-sodium chicken stock
4 slices bacon, cut into half inch pieces
1 medium onion, halved and thinly sliced
2 cloves garlic, minced
¼ c. white wine
1 T. fresh thyme
14.5 oz. can diced tomatoes
1 lb. large peeled and deveined shrimp (uncooked)
1 T. hot sauce
Bring chicken stock to a boil. Add salt and pepper, to taste. Slowly whisk in grits; reduce heat to medium low and whisk occasionally until grits are creamy and tender. Depending on the grits you use, it may take anywhere from 5 to 30 minutes (follow instructions on package). Stir in butter; cover and set aside.
Add bacon pieces to a medium-sized skillet, over medium high heat. Cook until crisp and browned (approximately 4-6 minutes). Remove from skillet and drain on a paper towel.
Add thinly sliced onion to bacon grease and saute until lightly browned. Lightly salt and pepper. Add minced garlic and continue to saute for an additional 2 minutes.
To the onion and garlic mixture, add to tomatoes (including juice) along with wine and sprigs of thyme. Bring to a boil and add shrimp. Cook 2-4 minutes until shrimp are pink and opaque. Stir in hot sauce (I used Sriracha).
Serve grits on a place. Spoon shrimp and tomato mixture over the grits and top with crisp bacon pieces. Serves 4.
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