Garlic Shrimp & Grits with Bacon & Sauteed Onions

Wow, just wow.  I actually whimpered in delight when I took the first bite of this meal.  Being from Maryland I am just below the Mason Dixon.  I know this does not make me Southern, but tonight I am going to pretend I am!  Many thanks to my friend Rebecca who is actually from the South who consulted with me on the proper use of grits! I made garlic shrimp with bacon and sauteed onions served over a bed of simple grits with the roasted garlic cauliflower as a side.

Garlic Shrimp & Grits with Bacon & Sauteed Onions Serves: 2

2-1/4C Water
1/2C Grits
2tsp Butter
2 Slices Bacon
1C Onions - Diced
3 Large Garlic Cloves - Minced
1lb Shrimp
2tsp Olive Oil
Salt & Pepper

Grits:
Bring water & a pinch of salt to a boil in a small sauce pan, slowly whisk in grits and drop the heat to low. Stir frequently until the grits have become thick. Remove from the heat, stir in butter and set to the side

Garlic Shrimp with Bacon & Sauteed Onions
As I mentioned previously in the Stuffed Bacon Cheddar Burgers post, I keep my bacon in the freezer and when I need it I slice across the package in 1/2" increments and toss in a pan to thaw and crisp. For this recipe I used (4) 1/2" chunks, that I crisped up. Once crisp remove to a paper towel to drain. Cook the onions over medium heat in the bacon grease for 2-3 minutes until they start to turn translucent.

If you still have visible grease in the pan you do not need to add the olive oil, however if your pan is pretty dry add the oil, then add the garlic to the pan and after 30 seconds toss in the thawed/peeled/de-veined shrimp, salt and pepper. Cook the shrimp flipping once until they are no longer translucent. Right before the shrimp is finished cooking add the crumbled bacon back to the pan.

Serve the shrimp mix on top of the grits for a wonderful, decadent, tasty southern dish. I just have to end with saying WOW, one more time!

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WW: 13 Points Plus / serving