More Shrimp and Grits

I have been informed that the best shrimp and grits are made with large Gulf Coast shrimp. Sondra Chance says that they get the large 12 count shrimp for $2.50 to 3.00 a pound off the boat in Biloxi.

Her recipe: "You need the big Gulf of Mexico shrimp, a good thick bacon chopped and a can of rotel tomatoes and some cajun seasoning and then you will  have the best shrimp & grits you have ever tasted."  She also uses stoned ground grits not quick grits. 

Well I would love to try her shrimp and grits. In the meantime I will have to settle for my recipe with the Carteret County shrimp. What I cooked tonight wasn't half bad. 

I know that most people prefer white wine with seafood, but the Pinot noir was very nice.