Lowcountry Shrimp and Grits

The description says," This classic Carolina combo makes for a flavorful and fast dinner."

4 center-cut bacon slices, chopped
1/2 cup chopped onion
1 Tablespoon chopped fresh thyme
8 ounces cremini mushrooms, quartered
5 cloves garlic chopped
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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
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2 cups whole milk
1 cup uncooked quick-cooking grits
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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;  saute 6 minutes or until onions and mushrooms are golden brown.  Add 1 1/4 cup 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.  Serves 4.

TIM'S NOTES: The only way this is going to go together quickly and effortlessly is to have everything all ready to go.  I found that if you use a fattier cut of bacon, you need to drain a portion of the bacon grease off.  You can always add a little back to the pan when you are cooking the onion and mushrooms if it seems too dry.  When you add the cornstarch to the sauce, make sure to make a slurry by mixing the cornstarch with a little chicken stock or water.  This will make a smoother sauce.  If you just put the cornstarch in dry, it will clump up.  Making a slurry is standard culinary procedure.  I am not sure why the recipe doesn't say this.  Make sure to drain your shrimp well.  Mine were frozen, and I had to thaw them in water.  They added more moisture to the sauce.  If this happens, add a little more cornstarch by the slurry method until it looks thick enough to you.