• I always prep the shrimp first, then start the water for the grits, then start the sauce while the water boils. See the notes below.

FOR THE SAUCE

• In a large Dutch oven, saute the bacon until it is crispy. If you have too much fat left in the pot, scoop some out, then add the onion. Saute until it is translucent, 8-10 minutes, then add the garlic. Cook for about a minute.
• Pour in the white wine and deglaze the pot, stirring to scrape any bits that are on the bottom. Add the tomato puree and season with salt, pepper, and cayenne. Add the bay leaves and simmer the tomato sauce for 15-20 minutes until it thickens. When it has thickened, remove from the heat and add the fresh herbs. Keep warm.

FOR THE GRITS

• Bring the water to boil in a large pot, then add the salt. Add the cornmeal slowly, stirring all the while. You should be able to see the grains of cornmeal sprinkling into the water. If you dump it all in at once and then try to stir, you'll have a clumpy mess. It's worth the time to sprinkle it in slowly.
• Put the pot on low heat. I usually use the smallest burner on my stove. Stir constantly in the beginning until you've determined the correct temperature or it will stick to the bottom of the pot. After it's going good, you can stir it only occasionally. And by that, I mean, only every couple of minutes rather than constantly!

FOR THE SHRIMP

• Season the shrimp with salt and pepper. Heat a large skillet over medium high heat. Add some oil, then add enough shrimp to cover the bottom of the skillet. Cook the shrimp about 2 minutes on each side and remove to a platter.

TO SERVE

• Spoon the grits into a bowl or soup plate, spoon some sauce on the top, then add the shrimp. Garnish with parsley, if desired.