Lowcountry Shrimp and Grits Recipe


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; 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.