Directions

1. Preheat oven to 325°. Bring 4½ cups water to a simmer in a large saucepan over medium-high heat. Add 3 Tbsp. butter and 1 tsp. salt and whisk to melt butter.
2. Slowly sprinkle 1 cup grits into saucepan, whisking constantly. As soon as water comes back to a boil, cover pot and transfer to oven. Set timer for 20 minutes.
3. Grate 6 oz. cheese on the large holes of a box grater.
4. Trim 6 scallions on both ends, then cut crosswise into 1" pieces.
5. Smash 2 garlic cloves, peel, and finely chop.
6. Remove grits from oven (careful—handle will be hot!) and heat on stove over low. Uncover and whisk vigorously, scraping bottom, until mixture is smooth. Gradually add cheese, whisking constantly, until grits are smooth and creamy. Taste and season with more salt, then cover and keep warm over low heat while you prepare the shrimp.
7. Heat remaining 1 Tbsp. butter in a large skillet over low heat. Stack 3 oz. bacon slices, cut crosswise into ½" pieces, and add to skillet. Increase heat to medium-high and cook, stirring often with a wooden spoon, until fat is released and bacon is crisp around the edges, 5–8 minutes.
8. Add scallions and garlic to skillet and cook, stirring often, until scallions are softened and white parts are translucent and lightly browned, about 4 minutes.
9. Increase heat to high and add 1 pint of tomatoes; season with salt. Cook, tossing occasionally, until tomatoes are starting to burst, about 2 minutes.
10. Add shrimp; season with salt. Cook, tossing often, until they turn pink and the thickest part of the spine is opaque, about 2 minutes.
11. Remove skillet from heat and add 2 Tbsp. water. Cut 1 lemon into wedges and squeeze about 1 tbsp juice over shrimp, then add hot sauce. Press on back of tomatoes with a wooden spoon to release their juices and stir to combine.
12. Whisk grits again to smooth out. Spoon into shallow bowls and top with shrimp mixture. Serve with remaining lemon wedges alongside for squeezing over.