Makes 4 servings Juanita Traughber of Nashville, Tennessee, is also a triathlete and enthusiastic home cook. She says, “A good hostess serves a variety of food and beverages at her cocktail and dinner parties. Southern hospitality means knowing guests’ food allergies and dietary restrictions before creating the menu.” Brunch is her favorite meal, and Shrimp and Grits is a very popular brunch item that also works as a dinner entrée.
3 cups water
1 cup uncooked quick-cooking grits
⅓ cup shredded pepper jack cheese
2 teaspoons olive oil
4 slices turkey bacon, torn into pieces
½ onion, diced
2 medium tomatoes, diced
¼ cup dry white wine
1 teaspoon hot pepper sauce
24 medium shrimp, peeled, deveined
Salt, pepper, and garlic powder, to taste
Chopped fresh chives for garnish
Bring the water to a boil in a medium saucepan over high heat. Stir in the grits. Cover and reduce the heat to low. Cook until thick, about 5 minutes. Remove the pan from the heat and stir in the cheese.
Heat the olive oil in a skillet over medium heat. Add the bacon and fry until crisp, 8 to 10 minutes. Remove the bacon and drain on paper towels. Add the onions to the pan and cook until tender, about 5 minutes. Add the diced tomatoes, wine, and hot pepper sauce. Bring to a boil, then reduce to low heat. Cook until the sauce begins to thicken, about 5 minutes.
Season the shrimp with the salt, pepper, and garlic powder. Add the shrimp to the pan and cook, tossing, until they turn pink, 2 to 3 minutes. Remove the pan from the heat. Crumble the bacon and add to the shrimp mixture.
Stir the grits and add a little water if they are too thick. Divide the grits among 4 bowls. Top with the shrimp mixture. Garnish with chives.
Makes 4 servings