Shrimp and Grits

This is a real favorite for my family these days. Although it sounds complicated. it really isn't.!   If you prep the vegetables and shrimp ahead of time you can prepare this quickly for a group and seem to be be the completely cool chef! You'll need to have the shrimp portion and the grits prepared simultaneously.

Ingredient (Shrimp portion)
The Shrimp

2 slices bacon
1/2/ yellow onion, sliced
1/2 large green pepper, cut in strips
1 tbs. flour
1/2 cup beer
1 cup water
1 Tsp. Tony Chacere's original creole seasoning
1 dash Tabasco
1 1/2#   shrimp, cleaned and deveined

Cook bacon until done and remove.  Saute onion and green pepper until tender.  Sprinkle flour over vegetables and stir until blended, add beer and stir until smooth, add 1 cup water and stir until smooth. Add Tony Chascere's amd Tabasco, stir until blended.  Add shrimp and cook for 5 minutes.  Crumble bacon over shrimp.

Grits

Ingredients

• 5 cups water
• 1 teaspoon salt
• 1 1/4 cups uncooked quick-cooking grits*
• 1/2 (8-ounce) block sharp Cheddar cheese, shredded (about 1 cup)
• 1/2 (8-ounce) block Monterey Jack cheese, shredded (about 1 cup)
• 1/2 cup half-and-half
• 1 tablespoon butter
• 1/4 teaspoon pepper

Preparation

Bring 5 cups water and salt to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened.
 Stir in Cheddar cheese and remaining ingredients until cheese is melted and mixture is blended. Serve immediately.
*Stone-ground grits may be substituted. Increase liquid to 6 cups, and increase cook time to 50 minutes.

Serve shrimp over grits.