SOUTHERN-STYLE SHRIMP AND GRITS

SERVES 4

This is quick, easy, and delicious. I would serve with plain grits with butter, salt and pepper, but some southerners prefer Cheese Grits.

INGREDIENTS

1 teaspoon olive oil

3 slices bacon, cut into 1/2-inch pieces

1/2 cup chopped onion

1/2 cup chopped green pepper

2 large cloves garlic, minced

1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce, or to taste

1 tablespoon dry parsley leaves (use 2 tablespoons fresh if available)

Salt and pepper to taste

1-1/2 pound medium or large shrimp, peeled

Heat a medium skillet over medium-high heat. Add the olive oil, then the onions and green peppers. Sauté until vegetables are softened, about 5 minutes. Add the garlic and sauté one more minute. Add the tomatoes, Worcestershire sauce, hot sauce, parsley, salt and pepper. Cook, uncovered, until the tomatoes have broken down, about 5 minutes. Add the shrimp; cover and cook until shrimp turn pink, about 4 minutes. Serve immediately over the grits.

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