- Coarse salt and ground pepper
- 2 tbsp butter
- 1 medium onion, halved and thinly sliced
- 1 can (14.5 oz) diced tomatoes, in juice
- 1/4 tsp hot sauce
- 1 cup coarse grits (not quick-cooking)
- 2 slices bacon, cut into 1/2 inch pieces
- 2 garlic cloves, thinly sliced
- 1 pound large (31-35) peeled and deveined shrimp (thawed if frozen)
In a medium saucepan, bring 4.5 cups of water to a boil over high; season with salt and pepper. Whisk in grits; reduce heat to medium-low. Cover, and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter.
After grits have cooked 15 minutes, cook bacon in a large skillet over medium until browned, 4-6 minutes. Using a slotted spoon, transfer to paper-towel-lined plate. Add onion and garlic to fat in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 8-10 minutes.
To skillet, add tomatoes (with juice) and 1/4 cup water; bring to boil. Add shrimp; cook, stirring until opaque throughout, 2-4 minutes. Stir in hot sauce. Serve over grits, sprinkle with bacon.