First Post of Twenty Ten

I heard on a news program over the weekend that there was a huge debate on whether this year could be called Twenty Ten or could it only be called Two Thousand Ten (the first being preferable because it was one word fewer). Seriously... Some of these people have just entirely too much time on their hands. Either way you prefer, I am just thankful to see the new year come in on a safe note and hope you and your family are safe and happy. New Years Day is usually my big day to cook for all of my friends and family but we decided to have a quite holiday this year. But I was still thinking of years past and the grand buffet we have had and the many many friends that have celebrated with us. Here's one of our favorites.

Shrimp and Grits

Coarse salt and ground pepper
1 cup coarse grits (not quick-cooking)
2 tablespoons butter
2 slices bacon, cut crosswise into 1/2-inch pieces
1 medium onion, halved and thinly sliced
2 cloves garlic, thinly sliced
1 can(s) (14.5 ounces) diced tomatoes in juice (of course we like Rotel)
1 pound(s) large (16-20) peeled and deveined shrimp
1/4 teaspoon tabasco

Cook bacon in a large skillet over medium heat until browned, 4 to 6 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Add onion and garlic to fat in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 8 to 10 minutes. Add tomatoes (with their juice) and 1/4 cup water; bring to a boil. Add shrimp; cook, stirring, until opaque throughout, 2 to 4 minutes. Add Tabasco, a couple of shakes at a time, to taste.

In a medium saucepan, bring 4 1/2 cups salted water to a boil over high. Stir in grits; reduce heat to medium-low. Cover, and cook, stirring occasionally, until grits are creamy and tender, about 25-30 minutes; stir in butter. Serve shrimp over grits, sprinkled with bacon (I also add chopped green onion for color).