Shrimp and Grits

Directions

1. 1Toss the shrimp with the paprika and dried herbs. Set aside.
2. 2Cook the bacon in a medium skillet over medium heat until crisp. Remove bacon from pan and set aside, leaving the bacon fat in the pan.
3. 3To the pan add the shrimp. Sear on one side for 2 minutes. Flip and sear 30 more seconds to a minute. Remove from pan, set aside and cover.
4. 4Back in the pan, add the onions. Saute in the bacon fat until they start to soften, 4 minutes. Add the garlic and bloom 30 seconds. Add the tomato paste to the pan and caramelize in one spot for 30 seconds. Then toss with the onions and garlic to coat.
5. 5Add the diced tomatoes and 1/4 cup water to the pan. Season with salt and pepper, cover and simmer on medium-low while you get the grits going.
6. 6Bring 3 cups of water to a boil. Add the grits and turn down the heat. Cover until creamy, whisking occasionally. When creamy, add the butter.
7. 7Finally, add the hot sauce to the tomatoes and stir to combine.
8. 8Serve grits with a few shrimp and a good spoonful of the sauce. Garnish with parsley if desired.