Lowcountry Shrimp And Grits

• 4 center-cut bacon slices, chopped
• 1/2 cup chopped onion
• 1 tablespoon chopped fresh thyme
• 8 ounces cremini mushrooms, quartered
• 5 garlic cloves, chopped
• 3 1/4 cups unsalted chicken stock, divided
• 3/4 cup black coffee
• 1/2 cup lower-sodium tomato juice
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon kosher salt, divided
• 2 tablespoons cornstarch
• 1 pound peeled and deveined medium shrimp
• 2 cups whole milk
• 1 cup uncooked quick-cooking grits
• 1/2 cup chopped seeded tomato
• 2 green onions, chopped

1. Cook bacon over medium-high heat until crisp. Add onion, thyme, mushrooms, and garlic; saute 6 minutes or until onions and mushrooms are golden brown. Add 1 1/4 cups chicken stock, coffee, next 4 ingredients (through red pepper), and 1/8 teaspoon salt. Bring to a boil; reduce heat, and simmer 4 minutes. Add cornstarch, stirring with a whisk until smooth. Add shrimp; simmer 4 minutes or until shrimp are done.
2. Bring remaining 2 cups stock, remaining 1/8 teaspoon salt, and milk to a boil in a medium saucepan; add grits, stirring with a whisk. Reduce heat, and simmer 5 minutes, stirring frequently with a whisk.
3. Place 1/2 cup grits in each of 4 shallow bowls; top each serving with 1 cup shrimp mixture. Sprinkle each serving with 2 tablespoons tomato and about 1 tablespoon green onions.

center, onion, thyme, cremini mushrooms, garlic, chicken, black coffee, lower, red wine vinegar, sugar, ground red pepper, kosher salt, cornstarch, shrimp, milk, grits, tomato, green onions

Taken from www.myrecipes.com/recipe/lowcountry-shrimp-grits (may not work)