Lowcountry Shrimp and Grits

Ingredients

• 4 center-cut bacon slices, chopped
• ½ cup chopped onion
• 1 tablespoon chopped fresh thyme
• 8 ounces cremini mushrooms, quartered
• 5 garlic cloves, chopped
• 3 ¼ cups unsalted chicken stock, divided
• ¾ cup black coffee
• ½ cup lower-sodium tomato juice
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• ½ teaspoon ground red pepper
• ¼ teaspoon kosher salt, divided
• 2 tablespoons cornstarch
• 1 pound peeled and deveined medium shrimp
• 2 cups whole milk
• 1 cup uncooked quick-cooking grits
• ½ cup chopped seeded tomato
• 2 green onions, chopped

Instructions

1. Cook bacon over medium-high heat until crisp. Add onion, thyme, mushrooms, and garlic; sauté 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.