I always prep the shrimp first, then start the water for the grits, then start the sauce. Working in this order, you can actually get this meal on the table in less than an hour.

 

In a large Dutch oven, sauté the bacon until it is crispy. If you have too much fat in the pot, scoop some out, then add the onion. Sauté until translucent, 8-10 minutes, then add the garlic. Cook for about a minute.

 

Pour in the wine and deglaze the pot, stirring to scrape any bits that are on the bottom. Add the tomato purée and season with salt, pepper, and cayenne. Add the bay leaves and simmer the tomato sauce for 15-20 minutes until it thickens. Remove from heat and add the fresh herbs. Keep warm.

 

Bring the water to boil in a large pot, then add the salt. Add the cornmeal slowly, stirring all the while. You should be able to see the grains of cornmeal sprinkling into the water. If you dump it all in at once and then try to stir, you'll have a clumpy mess. It's worth the time to sprinkle it in slowly.

 

Put the pot on low heat. I usually use the smallest burner on my stove. Stir constantly in the beginning until you've determined the correct temperature or it will stick to the bottom of the pot. After it's going, you can stir it only every couple of minutes rather than constantly.

 

Season the shrimp with salt and pepper. Heat a large skillet over medium high heat. Add some oil, then add enough shrimp to cover the bottom of the skillet. Cook the shrimp about 2 minutes on each side and remove to a platter. Repeat until all the shrimp are cooked.

 

Spoon the grits into a bowl or soup plate, spoon some sauce on top, then add the shrimp. Garnish with parsley, if desired.

 

Bon Appétit!

Tammy Circeo, Freelance Recipe Writer