6 strips bacon, chopped
2 stalks celery, diced
1 medium onion, chopped
1 green bell pepper, chopped
1 large clove garlic, minced
1 lb small to medium uncooked shelled deveined shrimp, tails removed
1 (20oz) can Luck’s® Southern Style Navy Beans
4 servings quick grits (follow recipe on package)
2 scallions, sliced
In large skillet, cook bacon over medium-high heat 6 to 8 minutes or until crisp. Remove with a slotted spoon; set aside. Reduce heat to medium. Add celery, onion and bell pepper to bacon drippings in skillet; cook 6 to 8 minutes or until vegetables are tender, stirring frequently. Stir in garlic and shrimp; cook and stir 3 to 4 minutes or until shrimp are pink and opaque, stirring frequently. Stir in beans; cook 2 to 3 minutes or until thoroughly heated.
Meanwhile, cook grits as directed on package to make 4 servings.
Serve shrimp and beans over grits; top with scallions and crisp bacon.