Sriracha Tomato Shrimp and Grits | Willie's Supervalu

Ingredients

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