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Saucy Shrimp and Grits

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Smoky bacon, onion, and garlic jazz up a quick tomato sauce; the shrimp cook in the sauce, making a tempting Southern-style dish when ladled over creamy grits.

Source: Everyday Food, December 2008
Total Time Prep Servings

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  • Eat Only If Its Oh So Good
    16 APR, 2013
    This was outrageously delicious. I added cheddar and American cheese to the grits once finished and I was more generous with the diced tomatoes and hot sauce for a little more kick. This dish doesn't reheat well so be sure you've got enough folks to eat it all in one night.
    Reply
  • liz_alchemist
    29 APR, 2011
    Yum, yum, yum! Also being a Southern girl, I LOVE any combination of grits and bacon! I loved adding shrimp and the sauce. This dish had a lot of great flavors, and it's a great way to break up the monotony of weeknight dinners. The coarsest grits I found (in the all-natural section, unfortunately yellow grits, not my favorite white grits) cooked perfectly well within 30 minutes. Definitely making this again!
    Reply
  • bobbyadams
    9 FEB, 2011
    I am thinking that real, stoneground coarse grits would take longer to reach a palatable creamy consistency. Being a true Southern girl and using grits often, I would suggest whisking almost constantly until they start to thicken, and then stirring often to be sure they don't clump or burn on the bottom. And, I would expect to gently simmer them for more like an hour to get rid of the "grittiness"! :)
    Reply
  • Icarus2
    8 JAN, 2011
    @IKelly: Hominy not like polenta or grits - it's dried corn/maize kernels. Grits and polenta are the same thing, except the former comes from white corn and the latter from yellow. I hope this helps, even if I'm not a granny cook. =)
    Reply
  • IKelly
    6 OCT, 2010
    Dear grannycooks, can you please tell me the difference between hominy and cornmeal? I understood this recipe described polenta. In Italy we prepare polenta (which is fine or medium grounded cornmeal) adding this nice yellow flour to hot boiling water, and stir it for about 1 hour. I searched on dictionaries and recipe sites, but with no success. Please help! :-)
    Reply
  • grannycooks
    25 FEB, 2010
    to WashingtonChef - actually grits or not Polenta. Polenta is made from cornmeal and is also called 'mush'. Grits is made from ground hominy. They are both made from corn, but from different processes.
    Reply
  • mayers
    25 FEB, 2010
    This is ultimate comfort food, great for a cold winter night. I added an 8 oz can of tomatoe sauce while the shrimp were cooking and shredded mexican cheese to the grits.
    Reply
  • WashingtonChef
    26 JAN, 2010
    Grits are basically Polenta.
    Reply
  • retiredrosie
    24 DEC, 2009
    as an australian i have no idea what grits are.... please enlighten me, because this sounds like a nice recipe
    Reply
  • fishface2
    16 MAR, 2009
    Outstanding result. As a matter of taste I omitted hot sauce and served on a bed of egg noodles--made a fine company dish, though easy enough for every day. I also omitted the added water as not necessary.
    Reply

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