Serves two

 2      Strips bacon

¼ c  diced onion

¼ c  diced red pepper

1T   diced jalapeno pepper

1      clove garlic, minced

¼ lb Spicy sausage, Andouille, Chorizo or similar, sliced into bite size pieces

12/14 large shrimp

         Lemon Juice


Olive Oil

White wine

Water or broth

Tabasco (Optional)

More Butter


  1. Cook the bacon, reserve the cooked bacon
  2. Brown the sausage in the bacon fat, add more oil if needed.  Remove and reserve
  3. Add more olive oil if needed and sauté the onions, peppers, jalapeno until tender. Add the garlic and cook for a minute more.
  4. Push the sauté mix to the edges of the pan and add the shrimp in a single layer. Season with salt and pepper. Cook undisturbed until browned. Turn and cook for a minute on the second side. Be careful not to overcook.
  5. Add back the sausage and crumbled bacon.
  6. Deglaze with white wine. Add a little broth and a squeeze of lemon juice. Give a few shakes of Pepper Sauce if you want more kick.  There should be a little sauce in the pan.
  7. Swirl in a tablespoon of butter
  8. Serve over grits.


Down south they say it all tastes better if its cooked in a cast-iron skillet.

Quick cooking grits are fine, I like yellow, and finish them with a little butter, cream and plenty of salt.