Shrimp over Creamy Grits

Ingredients:

• 2 cups quick cooking grits
• 1 (14.5-oz) can Contadina diced tomatoes, drained
• 1 cup shredded fontina cheese
• 6 tbsp butter, divided
• 1 tsp garlic salt
• 6 slices bacon, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 tbsp Creole seasoning, divided
• 3 tbsp Contadina® tomato paste
• 1/2 cup white wine
• 1 1/2 cups College Inn® chicken broth
• 2 1/2 lb peeled and deveined, medium raw shrimp
• 2 tbsp lemon juice
• 4 green onions, chopped

Instructions:

1. Cook grits according to package directions. Stir in tomatoes, cheese, 4 Tbsp butter, and garlic salt. Cover and keep warm.
2. Meanwhile, cook bacon in a large nonstick skillet over medium heat 5 to 6 minutes or until crisp. Remove bacon with a slotted spoon, reserving drippings in skillet. Drain on paper towels.
3. Add 2 Tbsp butter to skillet with drippings over medium heat. Add bell pepper, garlic, and 2 tsp Creole seasoning; cook 2 minutes. Add tomato paste; cook, stirring, 2 minutes. Add wine; cook 2 minutes. Stir in broth; bring to a boil, reduce heat, and simmer 5 minutes.
4. Sprinkle shrimp with remaining 1 tsp seasoning. Add shrimp to skillet and cook 3 minutes or just until shrimp are done. Stir in lemon juice, sprinkle with onions.
5. Serve shrimp mixture over grits, sprinkle with bacon.