3 strips bacon, cut into 1/4 in. slices
2 onions, chopped
1 bell pepper, chopped
1 tsp. dried oregano
2-1/4 tsp. salt
1-1/2 c. canned tomatoes, drained, chopped
1 tbsp. tomato paste
1/2 c. dry white wine
1-1/2 lb. shrimp, peeled
5-1/2 c. water
1/4 c. heavy cream
1/8 tsp. Tabasco
1-1/4 c. old-fashioned grits
6 oz. of Gruyere or Gouda cheese, grated
2 green onions, chopped

In a large frying pan, cook bacon until crisp. Remove with a slotted spoon and drain on paper towels. Add the onions, bell pepper, oregano and 1-1/2 teaspoons of the salt to pan. Cover and cook over moderate heat, stir occasionally until soft. Uncover and cook until golden. Add tomatoes and paste and cook, stirring until dry, about 4 minutes. Add wine and cook until almost evaporated, then add shrimp and cook, stirring just until done. Stir in 1/2 cup water, the cream, Tabasco and remove from heat.

Bring 5 cups of salted water (3/4 teaspoon of salt) to a boil and add grits in a slow stream, whisking constantly. Reduce heat, cover and simmer about 20 minutes. Stir cheese into grits. Bring shrimp mixture back to a simmer, serve over hot grits with bacon and green onions sprinkled on top.