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1
In a medium saucepan, bring 4 1/2 cups water to a boil.
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2
Whisk in grits; season with salt and pepper.
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3
Reduce heat to medium-low.
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4
Cover and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter.
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5
After grits have cooked 15 minutes, cook bacon in a large skillet over medium heat until browned, 4 to 6 minutes.
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6
Using a slotted spoon, transfer to a paper-towel-lined plate.
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7
Add onion and garlic to rendered fat in skillet; season with salt and pepper.
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8
Cook, stirring occasionally, until onion is tender and browned, 8 to 10 minutes.
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9
Add tomatoes (with their juice) and remaining 1/4 cup water to skillet; bring to a boil.
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10
Add shrimp; cook, stirring, until opaque throughout, 2 to 4 minutes.
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11
Stir in hot sauce.
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12
Serve immediately over grits, sprinkled with bacon.
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13
Frozen shrimp are a handy and less expensive alternative to fresh.
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14
In fact, most fresh shrimp have already been frozen and thawed.
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15
Look for raw easy peel shrimp rather than peeled.
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16
Theyre already deveined, and the shell helps preserve flavor and texture.
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17
Simply thaw them in a cool-water bath, then peel.
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18
(Per Serving)
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19
Calories: 362
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20
Fat: 9.5g (4.5g Saturated Fat)
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21
Protein: 28.9g
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22
Carbohydrates: 39.4g
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23
Fiber: 1.1g
