For 2 Servings: Brown one piece of bacon (diced) until lightly browned. Add 1 clove of garlic (minced), 1TB shallot (minced), 1/2cup tomatoes (diced), 1TB basil, chopped, and sauté for a minute on med-high. Add 10 (16/20) shrimp to pan and toss. Sauté for 2-3 minutes, then add 1/4 cup white wine. Simmer for a minute or two, then add 2TB butter and stir to incorporate. Season with salt and pepper and serve over grits. Garnish with chopped Italian parsley and freshly grated Parmesan cheese.
recipe for Shrimp saute for shrimp and grits
3 cups low-sodium chicken broth
1 cup grits or polenta
1/4 cup Heavy Cream or Half & Half
2TB Unsalted Butter
1/2 cup Grated Parmesan Cheese
Bring broth to boil and whisk in grits, stirring constantly. Lower heat to low simmer and whisk often, especially in the beginning, when they have a tendency to clump up on the bottom of the pan and burn.
When they've reached the desired texture (time will vary depending on the type of grits you use...stone-ground take the longest, up to an hour), stir in the cream, butter and parmesan cheese. If they're too thick, add water or more broth to thin.