Shrimp & Grits

This was inspired by watching someone make a lighter version of the usual shrimp and grits. That recipe called for no cheese or cream, using Greek yogurt.... I'll stop there. This is my middle of the road rendition:

3 strips bacon, cooked and cut into medium bits
1/2 large white onion, diced
1 bell pepper, diced
1 14oz can diced tomatoes
2 cloves garlic, minced
4Tbsp heavy cream
1/3 cup white wine
2 dozen cleaned and peeled shrimp
3/4 cup grits
3 cups water
Fresh chives
Salt, pepper and hot sauce to taste

Start with the onion, pepper and garlic. Heat 1Tbsp olive oil in a large pan over medium to medium low heat. Add in the onion, bell pepper and garlic to sweat.



Meanwhile, pour the dry grits into a cast iron skillet over low heat for a couple minutes, then pour in the water and mix well. Simmer until thickened.










Once the onions and peppers have softened, add the cream, wine, hot sauce, salt, and bacon. Stir well, scraping the bottom to pull up any bits from cooking the onions and peppers, and simmer for 5-10 minutes or until thickened. Add the shrimp and cook for 1-2 minutes, or until pink, curled and firmed.



To serve, pour some of the grits on the plate first, spoon over the onions and peppers, top with some shrimp, and snip over some fresh chives! Hope you enjoy!