I say that because Leo tried to add butter to the grits, until I pointed out that shrimp + bacon + cheese = a cholesterol trifecta. We did serve it with a beautiful organic garden salad.
Total time: 20 minutes
1 cup instant grits
1/2 cup sharp cheddar cheese, shredded
4 slices bacon
1 lb raw shrimp, peeled and deveined
2 plum tomatoes, chopped (or 3/4 cup diced canned organic tomatoes)
2 scallions, thinly sliced
1/2 tsp kosher salt
Smoky Chipotle Tabasco sauce, to taste
- In a skillet, brown 4 slices bacon over medium-high heat. Remove from pan, place on paper towels and cool. Crumble.
- Prepare grits. Add salt and cheese. Stir until well combined.
- Add shrimp and tomatoes to the bacon fat already in the skillet; cook until the shrimp are opaque, 3 to 5 minutes. Stir in scallions and bacon.
- Serve over the grits.
- Add Tabasco sauce to taste.
Adapted from Smoky Shrimp and Grits by Kate Merker and Sara Quessenberry, Real Simple, April 2010