Ingredients

serves 4-6

　　2 medium Vidalia onions, coarsely chopped

　　1 large green bell pepper, seeded and coarsely chopped

　　2 tablespoons vegetable oil

　　1 pound large shrimp, peeled and deveined

　　Cayenne pepper

　　Chili powder

　　6 servings creamy white grits, cooked in milk or chicken broth

　　2-3 cups Marinara a Sauce (recipe follows, or use store-bought)

　　1/4 cup freshly grated Parmesan

　　1/4 cup chopped fresh parsley or basil

　　

Marinara Sauce

4 tablespoons olive oil

　　1 medium onion, diced

　　1 green bell pepper, diced

　　2 tablespoons minced garlic (4 or 5 cloves)

　　1 tablespoon chopped fresh basil

　　1 tablespoon chopped fresh thyme

　　1 tablespoon chopped fresh oregano

　　1/2 cup red wine

　　Two 28-ounce cans diced tomatoes

　　Two 29-ounce cans tomato sauce

　　2 tablespoons sugar

　　2 teaspoons The Lady’s House Seasoning

　　(makes about 3 quarts)

　　

Step 1

Sauté the onions and bell pepper in oil until crisp-tender. Add the shrimp and sauté until pink, 2 to 3 minutes. Season with cayenne pepper and chili powder to taste. Add the cooked grits. Spoon grits into individual serving bowls, and ladle 1/2 cup Marinara Sauce over each serving. Sprinkle with the Parmesan and parsley or basil. Re-season, if necessary, with cayenne pepper and chili powder. Serve with crusty garlic bread.

　　

Marinara Sauce

Step 2

Heat the oil in a large, heavy pot over medium heat, then sauté the onions, bell pepper, and garlic until the onion is translucent (be careful not to burn the garlic). Stir often to keep the vegetables from sticking. Add the herbs and continue to stir for 1 minute. Add the wine (pour yourself a glass as well and enjoy) and, cook, stirring for 1 minute longer. Add the diced tomatoes and stir for 2 minutes, then add the tomato sauce, sugar, and House Seasoning. Reduce the heat and simmer, stirring occasionally, for at least 2 hours. The longer it cooks, the thicker it gets. Freeze any extra.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.