Saucy shrimp and grits

By SMorrissey

Per serving: 362 calories; 9.5 grams fat (4.5 grams saturated fat); 28.9 grams protein; 39.4 grams carbohydrates; 1.1 gram fiber.

Ingredients

• 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

Preparation

Step 1

1. In a medium saucepan, bring 4 1/2 cups water to a boil. Whisk in grits; season with salt and pepper. Reduce heat to medium-low. Cover and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter.

2. After grits have cooked 15 minutes, cook bacon in a large skillet over medium heat until browned, 4 to 6 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Add onion and garlic to rendered fat in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 8 to 10 minutes.
3. Add tomatoes (with their juice) and remaining 1/4 cup water to skillet; bring to a boil. Add shrimp; cook, stirring, until opaque throughout, 2 to 4 minutes. Stir in hot sauce. Serve immediately over grits, sprinkled with bacon.
Per serving: 362 calories; 9.5 grams fat (4.5 grams saturated fat); 28.9 grams protein; 39.4 grams carbohydrates; 1.1 gram fiber.