Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen
This classic Carolina combo makes for a flavorful and fast dinner--quick-cooking grits come together in about 5 minutes.
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.