Shrimp, Bacon and Tomato with Cheesy Grits

I awoke one morning feeling the call of the French Quarters in New Orleans. Beignets drenched in powdered sugar at Cafe Du Monde and creamy, cheesy grits with shrimp at a number of outstanding establishments.

Logistics not permitting my leisure culinary exploration, I settled for the adventure of creating grits and shrimp in my own kitchen to quiet my urgent yearning.

I researched several recipes and then added my own to the mix. I'll share that recipe here.

What are grits, you ask? Grits are finely cracked corn and meal ground into a coarse flour.
They have been around practically as long as maize (corn) has been cultivated, nearly 7000 years! The first meal the white man shared with the Indians at Jamestown, Virginia in 1607 included white grits as noted by several of the diaries of people who attended.

Too long since you curled up with a creamy bowl of grits and shrimp? Why not try this one...

Shrimp, Bacon and Tomato On Cheesy Grits

• 3 cups Chicken Broth
• ¾ cups Quick Grits
• 1 cup Sharp Cheddar Cheese, Shredded
• 3 Tablespoons Butter
• 1 pinch Salt
• ½ teaspoons Pepper
• 2 Tablespoons Olive Oil
• ¾ pounds Bacon, Cut In 1/4 " Matchstick Pieces
• 4 cloves Garlic, Minced
• 1 pound Shelled, Deveined Large Shrimp
• 3 stalks Green Onion, Sliced In Small Slivers
• 1 whole Roma Tomato,cut In Half, Halves Cut In Thirds, Sliced In Small Pieces
• 2 Tablespoons Chopped Flat Leaf Parsley

1. In a medium saucepan, bring the stock to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes. Add the cheese and butter, season with salt and pepper and whisk just until the cheese is melted. Cover and remove from the heat.

2. In a large, deep skillet, heat the olive oil until shimmering. Add the bacon and cook over moderately high heat, stirring occasionally, until the fat is rendered and the bacon is golden, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.

3. Pour off all but 4 tablespoons of the fat in the skillet. Add the garlic and cook over moderately high heat just until fragrant. Add the shrimp and cook until curled and pink, about 3 minutes. Stir in the parsley and bacon; season with salt and pepper. Add green onions and tomatoes just to incorporate and barely warm up.

4. Spoon the warm, cheesy grits into shallow bowls and top with the shrimp and bacon. Serve right away.

Serves 4. Preparation time: 10 minutes. Cooking time: 20 minutes. Memories: Lasting