Saucy Shrimp and Grits

• 4 3/4 cups water
• 1 cup coarse grits (not quick-cooking)
• Coarse salt and ground pepper
• 2 tablespoons unsalted butter
• 2 slices bacon (2 ounces), cut crosswise into 1/2-inch pieces
• 1 medium onion, halved and thinly sliced
• 2 garlic cloves, thinly sliced
• 1 can (14.5 ounces) diced tomatoes in juice
• 1 pound large shrimp, peeled and deveined
• 1/4 teaspoon hot sauce

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

water, coarse grits, salt, unsalted butter, bacon, onion, garlic, tomatoes, shrimp, hot sauce

Taken from www.epicurious.com/recipes/food/views/saucy-shrimp-and-grits-387569 (may not work)