Chef Jeremy Grandon of Yardbird presents: Bacon Tomato Marmalade

- Bacon Tomato Marmalade (served over shrimp and grits):

4 ounces chopped bacon
2 shallots sliced thin or 1/2 a red or white onion
3 ounces sugar
3 ounces red wine vinegar
2 cups chopped tomatoes, can use any variety
1 teaspoon salt 

render bacon in a saute pan over medium heat.

once crispy add the onion and sweat until translucent, about 2-3 minutes.

add the tomatoes and saute until they soften and lightly caramelize and dry out slightly.

add remaining ingredients and cook until only 2 tablespoons liquid remain in the pan and mixture thickens to a jam-like consistency.

mixture may be cooled and stored chilled for up to a couple of weeks. 
shrimp and grits:

serves 2

8 medium size shrimp
1 teaspoon old bay seasoning
2 cups water
1/2 stick butter
1 teaspoon salt
1 teaspoon black pepper
1/2 cup instant grits or cornmeal
2 ounces cheddar jack cheese
2 ounces Parmesan cheese, grated
1 small bunch sliced scallions

Place water and butter in a pot. Add salt and pepper. Bring to a simmer over medium heat.

Sprinkle in grits and stir constantly until mixture thickens. Turn pot down to a simmer and cook until grits soften, about 5 minutes.

Stir in cheeses to grits.

Toss shrimp in old bay and saute over medium high heat on both sides in 2 tablespoons of butter and 1 tablespoon canola oil, about 1 minute per side 
or until shrimp become firm and opaque. 

Place shrimp over warm grits in 2 warm bowls. Garnish with scallions and bacon and tomato marmalade, recipe above.
 

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