Slow-Cooker Lemon-Coriander Shrimp & Grits

Cook the bacon in a large nonstick skillet over medium-high until crisp, about 5 minutes. Remove the bacon, and drain on paper towels, reserving the drippings in the skillet. Crumble the bacon. Add the oil, onion mix, and garlic to the reserved drippings in the skillet; cook, stirring occasionally, until slightly softened, about 5 minutes. Add the thyme, coriander, and cayenne; cook, stirring often, 1 minute. Transfer to a 5- to 6-quart slow cooker; stir in the tomatoes, lemon, and 1/4 cup of the stock. Cover and cook on LOW until the flavors blend, about 3 hours. Stir in the shrimp and 1/2 teaspoon of the salt; cover and cook on LOW until the shrimp turn pink, 10 to 12 minutes. Discard the lemon quarters.

Bring the water, black pepper, and remaining 2 cups stock and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high. Gradually whisk in the grits; reduce the heat to medium-low, and cook, whisking often, until the grits are tender and thickened, about 5 minutes. Remove from the heat, and whisk in the butter. Divide the grits among 6 shallow bowls; top with the shrimp mixture. Sprinkle evenly with the crumbled bacon, and, if desired, thyme leaves. Serve with the hot sauce, if desired.