Shrimp and Grits
 

Note: We were served this at a Navy reunion in Alabama recently and it is super!. The hosts graciously gave us the recipe explaining it's an old Alabama recipe originating down on the coast around Mobile. These folks are big on grits....could probably serve this over rice or noodles. But....I became a fan of grits while there.

SHRIMP & GRITS

1 lb. bacon
1 lb. smoked link sausage
2 cloves garlic, chopped
1 onion, chopped
2 cans Rotel tomatoes
1 qt. Half & Half
¼ cup flour
2 lbs. shrimp, peeled
Salt & Pepper

Chop bacon in small pieces and fry in large skillet until crisp. Take bacon out of skillet, leave drippings. Cut sausage into circles and brown in skillet. Saute sausage until both sides are browned, remove from skillet. Saute onion and garlic in skillet until lightly browned, remove from skillet. Saute shrimp in skillet until lightly browned. Remove excess grease from skillet (leave a little…..you’ll see why in a minute) then put bacon, sausage, onions & garlic back in skillet with the shrimp. Add the flour and brown. Now add Rotel tomatoes and bring to a boil. Add Half & Half while stirring. Cover skillet and cook for 10-15 minutes.

GRITS: Get quick cooking grits (creamier and cook better than regular grits) and follow directions on package. When done, add butter and Half & Half until creamy.

(This recipe feeds a crowd. I halved it and my wife and I ate big on it for two days)