Recipe information
Yield
4 Servings
Ingredients
6
cups water
1
12-ounce can evaporated milk (do not use fat-free)
1
1/2 cups quick-cooking grits
1
1/2 cups (packed) coarsely grated sharp white cheddar cheese
5
bacon slices, chopped
2
cups sliced crimini (baby bella) mushrooms (4 to 5 ounces)
1
cup chopped onion
3
/4 cup chopped green bell pepper
2
1/4 cups chopped plum tomatoes, divided
1
pound uncooked large shrimp, peeled, deveined
1
tablespoon hot pepper sauce
Need to make a substitution?
Preparation
Step 1
Bring water and milk to boil in large saucepan. Gradually whisk in grits. Reduce heat to medium. Simmer until grits are thick, stirring often, about 20 minutes. Mix in cheese; season with salt and pepper.
Step 2
Meanwhile, sauté bacon in large skillet over medium-high heat until crisp. Transfer bacon to paper towels. Add mushrooms, onion, bell pepper, and 1 1/2 cups tomatoes to drippings in skillet. Sprinkle with salt and pepper. Sauté over medium-high heat until vegetables are tender and sauce is thick, about 12 minutes. Add shrimp, hot sauce, and 3/4 cup tomatoes to skillet. Sauté until shrimp are just opaque in center, about 4 minutes.
Step 3
Spoon hot grits onto plates; top with shrimp and sauce.