Shrimp and Grits has long been a favorite southern dish. It's comfort food at its finest. But comfort food is really more of a winter thing. So, since it's spring, I decided to try adding a little tropical flavor. To my delight, this little experiment came out quite good. The pineapples and tomatoes give this southern classic a fun and summery twist.
Ingredients
1lb package bacon
1 (8oz) can crush pineapples
1 (14.5oz) can diced tomatoes
1 onion, diced
1 tbsp minced garlic
2 tbsp butter
1 cup dried grits
1 cup shredded mozzarella
1 tsp salt
5lbs raw shrimp
Barbecue sauce
Directions
1. Spread out bacon on a large, greased piece of foil and grill for 15 minutes or until nice and crispy. Remove and crumble. Add shrimp to remaining bacon fat and grill for about 6-8 minutes or until grey color has turned white.
2. In a skillet over medium heat, sauté the onions in butter until translucent. Add garlic and sauté for a minute then stir in crushed pineapples and tomatoes and keep heated on low until ready to serve.
3. In a microwavable large bowl, prepare grits using the microwave as directed on the package. Stir in cheese and salt.
4. Spoon grits onto a plate and layer with tomato pineapple sauce, crumbled bacon bits and shrimp. Top with barbecue sauce and serve.
Serves: 4-6