2 slices bacon, 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 (31 to 35) peeled and deveined frozen shrimp, thawed
1/4 teaspoon hot sauce
In a medium saucepan, bring 4 1/2 cups water to a boil over high; season with salt and pepper. Whisk in grits; reduce heat to medium-low. Cover, and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter.
After grits have cooked for 15 minutes, cook bacon in a large skillet over medium until browned, 4 to 6 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Add onion and garlic to fat in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 8 to 10 minutes.
To skillet, add tomatoes (with their juice) and 1/4 cup water; bring to a boil. Add shrimp; cook, stirring, until opaque throughout, 2 to 4 minutes. Stir in hot sauce. Serve over grits, sprinkled with bacon.
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