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Sriracha Tomato Shrimp and Grits

"Spicy shrimp, andouille sausage, and bell peppers are served over cheesy grits. Recipe developed by Chef Billy Parisi on behalf of Hunt's."

Ingredients :

Grits:
1 yellow onion, diced small
1 teaspoon olive oil
1 gallon water
24 ounces regular grits, uncooked
8 ounces unsalted butter
2 cups shredded white Cheddar cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
Shrimp:
1 tablespoon olive oil
1 yellow onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
4 andouille sausage links, thinly sliced
2 pounds uncooked medium shrimp (26-30 count) - peeled, deveined, thawed if frozen
1 (28 ounce) can Hunt's® Diced Tomatoes, undrained
4 tablespoons sriracha hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper

Instructions :

Prep : 1H	Cook : 10M	Ready in : 1H45M

Grits: Heat olive oil in a large pot on high heat; add the onions and brown. Add water and bring to a boil. Slowly stir in grits and cook on medium heat until they are cooked, about 45 minutes. Finish with butter, cheese, salt and pepper; keep warm.
Shrimp: Heat olive oil in a large saute pan on high heat. Add onions, peppers and sausage and saute for 5 to 6 minutes. Next, add shrimp and cook until they are cooked through, about 5 minutes. Finish by stirring in diced tomatoes, Sriracha, salt and pepper and simmer for 10 minutes on low heat.
Serve the shrimp over the cheesy grits.