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Southern Style Shrimp n Grits with Tomato Bacon Gravy

A delicious taste of the Low Country with fresh seasonal tomatoes right in your own kitchen!
Course Main Dish
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Author This Season's Table

Ingredients

  • Tomato gravy
  • 4 large tomatoes
  • 2 slices nitrate free bacon diced
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • Grits
  • 4 cups water
  • 1 cup yellow grits
  • 2 tsp salt
  • 1 tbsp ghee or butter
  • 4 oz creamy goat cheese
  • 1 tsp cracked black pepper
  • 16 large prawn Shrimp
  • 2 tbsp olive oil
  • 1 tsp salt

Instructions

  1. To make gravy: Roughly chop tomatoes in food processor leaving them slightly chunky, but broken down (see picture above). Set aside. Heat a medium saucepan over medium heat. Sauté bacon for 3-4 min, until brown and crispy. Add tomatoes, Italian seasoning and salt. Bring to a boil, then reduce heat to low. Simmer uncovered for 1 hour, stirring occasionally.
  2. To make grits: Bring water to a boil. Add salt and grits. Cover, reduce heat and simmer for 6 minutes, stirring occasionally. When done, add ghee and goat cheese. Stir until melted. Add cracked pepper and mix well.
  3. To make Shrimp: Remove shells, but leave tails attached. Toss with olive oil, and garlic powder. Grill (I use a George Foreman) for 3 minutes, until shrimp turn pink.
  4. To serve: divide grits among 4 plates. Top with tomato gravy and 4 shrimp per plate. Serve warm and enjoy!