Shrimp with White Cheddar Grits

You guessed it, this is another Paula Deen recipe. Maybe this blog should be called Paula and Bess because thats all I seem to cook, and also because my mom swears we are somehow related. Anyway, this is my first time ever cooking seafood and it was really good!! This serves 8-10.

What you need:
10 strips of bacon, chopped
1 cup chopped onion
1 cup chopped yellow bell pepper
1 cup chopped green onion
5 cloves garlic, minced
1 cup dry white wine
1 (14.5 oz) can of petite diced tomatoes, drained
2 teaspoons Old Bay seasoning
1/2 teaspoon salt
2 pounds large fresh shrimp, peeled and deveined
1 tablespoon all purpose flour
White Cheddar grits (recipe will be posted next)
Garnish: sliced green onions

What you need to do:
Convince your husband to peel and devein the shrimp for you because that part is icky. :) Then while he's doing that, get out a large skillet and cook the bacon over medium heat until crisp. using a slotted spoon, remove bacon from pan and drain on paper towels. Reserve 2 tablespoons bacon drippings in skillet. Add onion, bell pepper, green onion, and garlic to drippings; cook over medium heat for 5-6 minutes, until veggies are tender, stirring occasionally. Add wine, and cook for 2 minutes. Stir in tomatoes, Old Bay, and salt.

In a medium bowl combine shrimp and flour, tossing gently to coat. Add to veggie mixture and cook for 2 minutes or until shrimp are pink and firm and sauce is slightly thickened. Spoon shrimp mixture over white cheddar grits.