Shrimp, Okra, and Tomato Sauté over Cheesy Grits

Serves 4

• ½ Lb. Bacon, chopped
• 1 Red Onion, chopped
• 6 Roma Tomatoes, cut into large, but bite-sized pieces
• 1 Lb. Bag Frozen, cut Okra, thawed
• 2 Tbsp. Flour
• 1 tsp. Cumin Seed
• 1 tsp. Red Chile Flake
• 1 tsp. Cayenne
• 1 tsp. Garlic Powder
• 1 Lb. Shrimp (21-25), peeled & deveined
• Chicken Stock, as needed
• Salt & Pepper, to taste
• Cheesy Grits (Recipe Below)

1. In a small, dry skillet, toast spices until fragrant, then cool and transfer to a spice/coffee grinder and grind to a powder.
2. Heat a skillet over medium heat, add bacon and stir occasionally, rendering out fat and browning bacon.  Remove back pieces to a paper-towel lined plate.
3. Add onions to skillet and cook until translucent, about 3 minutes.  Add tomatoes and cook 1 minute more.
4. Stir in thawed okra and cook 1-2 minutes more.  Add flour and whisk well to incorporate.  Cook about 2 minutes more, to cook out the raw flour taste.
5. Add some of the chicken stock (about ½ cup) and whisk well to incorporate.  Add shrimp and stir.  Allow to cook in the liquid 4-5 minutes until opaque.  Thin out with more chicken stock as needed.
6. Season with salt & pepper to taste. Serve over cheesy grits.

Cheesy Grits

Serves 4

• 2 cups Cold Water
• ¾ cup White Grits (instant)
• 1 tsp. Kosher Salt
• 2 oz. Cheddar Cheese, coarse shred (about 2/3 cup)
• 1 oz. Parmesan Cheese, fine shred (about ½ cup)

1. Whisk together water, grits, and salt in a heavy saucepan and bring to a boil, whisking constantly.
2. Reduce heat to a simmer, and stir frequently until thick (5-10 minutes)
3. Remove from heat and stir in cheeses.  Serve.