Southern Shrimp and Grits

Prep Time 20-25 min. | Medium
Thaw in refrigerator.

1. Preheat large saute pan over med. high heat. Add 1 Tbsp. of olive oil, bag of bacon and veggies, and 1/2 tsp. kosher salt. Cook for 5-6 min. Add tomato sauce, hot sauce if desired, to pan and stir to combine. Lower heat and allow to simmer for 10-12 min.
2. Meanwhile, bring 2 1/4 cups of water to boil in a medium pot. Using a whisk to stir throughout, slowly pour in yellow grits. Turn heat to med. low and continue to stir until thickened.
3. Add shrimp to veggies and tomato sauce, stir and cover with lid. Cook for 6-8 min. or until shrimp is pink and cooked through (internal temp. 145°F). Remove pan from heat.
4. To grits, add creamy corn mixture and 1/4 tsp. kosher salt. Stir until cheese has melted completely and corn has heated through.
5. To serve: spoon grits into bowl and top with generous serving of shrimp and sauce.

Prep Time 20-25 min. | Large
Thaw in refrigerator.

1. Preheat large saute pan over med. high heat. Add 2 Tbsp. of olive oil, bag of bacon and veggies, and 1 tsp. kosher salt. Cook for 5-6 min. Add tomato sauce, hot sauce if desired, to pan and stir to combine. Lower heat and allow to simmer for 10-12 min.
2. Meanwhile, bring 4 1/2 cups of water to boil in a large pot. Using a whisk to stir throughout, slowly pour in yellow grits. Turn heat to med. low and continue to stir until thickened.
3. Add shrimp to veggies and tomato sauce, stir and cover with lid. Cook for 6-8 min. or until shrimp is pink and cooked through (internal temp. 145°F). Remove pan from heat.
4. To grits, add creamy corn mixture and 1/2 tsp. of kosher salt. Stir until cheese has melted completely and corn has heated through.
5. To serve: spoon grits into bowl and top with generous serving of shrimp and sauce.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.