Fried Shrimp and Grits with a Spicy Tomato Sauce

The Shrimp
1 package butterflied fried shrimp

For the Grits
3 cups water
1 teaspoon Kosher salt
1 tablespoon butter
1/2 cup finely ground corn meal like Indian Head stone ground yellow cornmeal - more or less

For the Sauce
2 cups canned crushed tomatoes
Two tablespoons red wine vinegar
1 teaspoon Kosher salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon powdered garlic
1 teaspoon cayenne pepper
A pinch of sugar

Garnish
Lemon wedges
Mrs. Dash all-purpose salt substitute

Bake the shrimp to  package instructions.

While that is baking, combine all the ingredients for the sauce. Taste. Adjust the seasoning as needed.

In a small pot, add the water, salt and butter. Bring to a boil and turn down the heat. While whisking constantly, sprinkle in the cornmeal a little at a time. Add cornmeal and whisk until the lumps disappear and the grits  thicken. Keep stirring to make sure the cornmeal is cooked. If it gets too thick, add a little water. From start to finish, it should take ten minutes or less. The consistency you are looking for is smooth and so that when it hits the plate, it spreads out. Season with fresh ground black pepper.

Since grits thicken while cooling off, they must be served hot.

Assemble
Spoon the grits in the center of the plate.

Spoon the sauce over the grits.

Add as many shrimp as you think you will like.

Garnish with lemon wedges and sprinkle the plate with Mrs. Dash all-purpose salt substitute.

In case you were wondering, Mrs. Dash is a spice mix like Adobo seasoning with parsley flakes as part of the mix. It's good on eggs too.