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

Instructions

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.
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.
3. Spoon hot grits onto plates; top with shrimp and sauce.