1. Ingredients

• 1 green bell pepper
• 4 green onions
• 1 tablespoon minced garlic
• 4-6 slices bacon
• 1 (14.5 ounce) canned tomatoes(I use the petite diced with herbs or just the petite diced)
• 2 tsp cajun/creole seasoning (can be homemade or store bought.  Adjust the seasoning amount to your preference.)
• 1/2 tsp smoke paprika
• 1/4 teaspoon sugar
• 1 pound raw peeled and deveined shrimp
• hot sauce (optional couple dashes to your preference)
• a pinch of crushed red pepper (optional if you like it hot, I skip this depending on the crowd)
• salt and pepper to taste

Instructions

Grits

Beckey’s own words

1. Open the Box
2. Take out the packet
3. Open Packet and pour in bowl
4. Add boiling Water ( whatever the box says)
5. Stir

Shrimp

1. Trim and dice (or finely chop)the bell pepper (  I use the food processor as we prefer the peppers to be finely chopped)
2.  Thinly slice the green onions and set aside 3 tablespoons of the dark green slices for serving.
3. Cook bacon, transfer to a plate to cool and then finely chop.  ( I use the food processor)
4. Discard all but 2 ish tablespoons of the bacon grease from the pan. (If you used precooked bacon instead of cooking the bacon then heat the precooked bacon in the pan to get as much grease as possible and then add olive oil to get to the two tablespoons)  Add bell pepper, green onions, and garlic to the pan.  Cook over medium-ish heat until the peppers are crisp tender.
5. Add 1 (14.5 ounce) can of tomatoes and juices to the pan.  Add cajun/creole seasoning, paprika, sugar and if using red pepper flakes.  Bring to a simmer and cook stirring occasionally, until slightly reduced.
6. Add in shrimp.  Cook, stirring occasionally until shrimp is opaque.  Remove from heat. 
7. Stir in bacon and dashes of hot sauce if using.  Season with salt and pepper to taste. 
8. Add the desired amount of shrimp mixture on top of a bowl of cooked grits and then sprinkle with reserved green onions.