Instructions: Peel shrimp, and devein, if desired. Set aside.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet.

Saute onion in hot drippings 5 to 7 minutes. Stir in bell pepper, jalapenos, and garlic; saute 7 to 9 minutes or until tender.

Stir in tomatoes and next 3 ingredients. Reduce heat, and simmer, stirring occasionally, 1 hour.

Stir in shrimp, and cook 5 minutes. Serve over hot cooked grits, and sprinkle with bacon.

This recipe yields 8 servings.

Comments:
This recipe originated on Daufuskie Island and was passed down to Dianne Browns family.

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