Shrimp and Grits

• 2 pounds Peeled And Deveined Shrimp Tail On (21-30)
• 15 ounces, weight Canned Diced Tomato
• 3 strips Thick Bacon
• 1 whole White Onion, Diced
• 1 whole Green Pepper, Seeded And Diced
• 3 cloves Garlic, Minced
• 3 leaves Fresh Basil, Torn
• 1 teaspoon Old Bay With Garlic & Herb Seasoning
• 1/2 teaspoons Black Pepper
• 1/2 pieces Lemon, Juiced
• 2 dashes Louisiana Hot Sauce
• 1 box (24 Oz. Box) Grits, Or Enough To Make 5 Servings

1. Fry bacon in a large frying pan until crispy.
2. Remove the bacon from the pan onto a paper towel to drain.
3. Dont start eating the bacon!
4. Use the oil from the bacon to saute the onions and peppers.
5. Add the garlic and do not walk away from the stove.
6. Once the garlic starts to become fragrant, add the canned tomatoes.
7. Add shrimp, Old Bay seasoning, black pepper, hot sauce, lemon juice and torn basil.
8. TASTE the sauce.
9. If you need salt, add just a little at a time.
10. Cook until shrimp starts to curl.
11. The shrimp will be done in 2 to 3 minutes.
12. Remove from heat.
13. Serve over a plate of creamy grits (follow the instructions on the box, it really does work) and enjoy.

shrimp, tomato, bacon, white onion, green pepper, garlic, fresh basil, garlic, black pepper, lemon, dashes, grits

Taken from tastykitchen.com/recipes/main-courses/shrimp-and-grits-4/ (may not work)