Shrimp And Cheese Grits

• 3 strips bacon, cut into 1/4 in. slices
• 2 onions, chopped
• 1 bell pepper, chopped
• 1 tsp. dried oregano
• 2-1/4 tsp. salt
• 1-1/2 c. canned tomatoes, drained, chopped
• 1 Tbsp. tomato paste
• 1/2 c. dry white wine
• 1-1/2 lb. shrimp, peeled
• 5-1/2 c. water
• 1/4 c. heavy cream
• 1/8 tsp. Tabasco
• 1-1/4 c. old-fashioned grits
• 6 oz. of Gruyere or Gouda cheese, grated
• 2 green onions, chopped

1. In a large frying pan, cook bacon until crisp. Remove with a slotted spoon and drain on paper towels. Add the onions, bell pepper, oregano and 1-1/2 teaspoons of the salt to pan. Cover and cook over moderate heat, stir occasionally until soft. Uncover and cook until golden. Add tomatoes and paste and cook, stirring until dry, about 4 minutes. Add wine and cook until almost evaporated, then add shrimp and cook, stirring just until done. Stir in 1/2 cup water, the cream, Tabasco and remove from heat.

bacon, onions, bell pepper, oregano, salt, tomatoes, tomato paste, white wine, shrimp, water, heavy cream, tabasco, oldfashioned grits, gruyere, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37899 (may not work)