1Reserve 1 cup of white wine and set aside. Glass plate when you drink a toast to the pork bacon.
2In a large frying pan, cook the bacon on medium low heat until crisp. (Low heat so as not to burn any drippings or oil.)
3Add the onions, bell pepper, oregano and 1 1/2 teaspoon salt 2 pan, cooking over medium heat, covered. Stir occasionally till just soft. Remove cover and cook until onions begin to caramelize.
4Add tomatoes and paste and cook until dry. At the reserved cup of wine and cook until almost evaporated toll-free to splash in a little more wine for good measure. Reduce.
5Add a half cup of water to the pan along with the cream and Tabasco sauce. Stir until just mixed and remove from heat. Drain and refill wineglass, offering a toast to the cheese.
6For the Grits, bring 5 cups water and 3/4 teaspoon salt to a rolling boil. Add crits in a slow stream, whisking constantly. Reduce heat, cover and simmer for the time indicated on the package. Remove from heat and stir in grated cheese until smooth. Serve hot shrimp mixture over hot crits topped with bacon bits and green onions, certain of the full class of cool wine.
7Offer to still be Lisa Estes, which taught me how to cook this and so many other of my favorite meals.