Hot Honey Shrimp and Grits

1. For the grits: Bring water to boil. Once boiling, add salt.

2. Slowly pour in grits while stirring to prevent lumps. Turn heat to medium low.

3. Cook, stirring frequently, for 5 minutes or until they are thick and creamy. Cooking time may vary depending on the type of grits used.

4. Take off heat and stir in vegan butter. Taste and season with salt and pepper. Cover and set aside.

5. For the hot honey: While water comes to a boil for the grits, start the hot honey.

6. Add all ingredients to a sauce pan over medium heat and bring to a simmer.

7. Cook for 3 minutes, until slightly thickened. Take off heat, cover, and set aside.

8. For the shrimp: Peel and devein shrimp if needed. Remove tails if desired.

9. Sprinkle shrimp with paprika, cajun seasoning, salt, and pepper. Set aside.

10. Peel onion. Finely mince onion, bell pepper, and celery. Slice green onions, use green parts only and set aside. Chop bacon.

11. Place a large skillet over medium-high heat and fry bacon until crisp, 8-10 minutes.

12. Remove bacon to a paper towel lined plate.

13. Remove all but 2 tablespoons of fat from the skillet; add more oil if needed to make 2 tablespoons (per 4 servings).

14. Add veggies and cook for 5 minutes until translucent. Add garlic and cook 1 more minute.

15. Toss in shrimp in one layer. Cook for 2 minutes, flip, cook 1-2 minutes more or until just opaque, starting to curl, and cooked through (a meat thermometer should read 145F).

16. Place shrimp and veggies in a bowl. Toss with half the hot honey sauce.

17. Divide grits among serving bowls.

18. Top with shrimp and bacon and garnish with green onions and a drizzle of honey sauce.