Serves 4

3 tablespoons olive oil
8 shrimp (10-15 size) peeled and deveined
2 tablespoons garlic, minced
1/4 cup red onion, minced
2 tablespoons jalapeno, minced
1 teaspoon ground cumin
1/4 cup pinto beans, cooked
1/4 cup chopped tomato
2 tablespoons chopped cilantro
1/4 cup crumbled bacon
1/2-3/4 cup chicken stock
Salt to taste
Lime juice to taste
Tabasco to taste
2 cups creamy white corn grits, cooked according to package directions
Cilantro sprigs for garnish

Heat olive oil in heavy bottom saute pan until hot.  Season shrimp with salt.  Saute shrimp for approximately 2 minutes.  Add garlic, onion, jalapeno, and cumin.  Saute 1-2 minutes additionally then add beans, tomato, cilantro, bacon, and stock.  Simmer until shrimp are cooked then season with salt, lime juice, and Tabasco.

Spoon 1/4-1/3 cup cooked grits in center of plate.  Place 2 shrimp on top of the grits.  Spoon sauce over shrimp and garnish with cilantro sprig.  Serve.


Dean Fearing