Shrimp 'n grits y'all!

Shrimp and Grits! YUM

(sorry for the shadowed pic...flash was not on :()

After a recent trip to Savannah I have been craving GOOD shrimp and grits! Savannah is known for shrimp and grits with greens. Here is a recipe I found that definately hit the spot!

From William Sonoma Catalog:
1 1/2 lbs. large shrimp (peeled and deveined)
salt and fresh pepper to taste
2 tbs all purpose flour
1/2 cup diced red peppers
2 garlic cloves, minced
1/3 cup of sliced green onions (white and green parts)
2 plum tomatoes, diced
1/3 cup of chicken stock
4 tsp of lemon juice 
1 1/2 tsp tabasco sauce

*serve with grits with cheese

Pat shrimp dry. Put in shallow bowl, season with salt and pepper and toss with flour to coat evenly. In fry pan over medium-high heat, warm tbsp of bacon fat. Working in batches, brown shrimp until almost cooked through, about 2 minutes, transfer to plate.

Return pan to medium-high heat; warm 2 tbs bacon fat. Add bell pepper, garlic, salt, pepper;cook, stirring occasionally, until softened, 5-7 minutes. Add shrimp and accumulated juices, bacon, green onions, tomatoes, stock, lemon juice and tabasco. Cook, stirring frequently, until shrimp are opaque, 2-3 minutes.

Divide grits amon 6 bowls; top with shrimp mixture. Serve immediately. Serves 6.