Cook bacon in large nonstick skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 2 tsp. drippings from skillet.
Add 1 tsp. of the reserved drippings to medium saucepan. Stir in onions; cook on medium heat 5 to 6 min. or until crisp-tender, stirring occasionally. Stir in 1 cup chopped tomatoes; cook 3 min., stirring occasionally. Add peppers and 1/2 cup broth; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
Spoon cooked vegetable mixture into blender; blend until smooth. Return to saucepan; stir in remaining tomatoes and 2 Tbsp. half-and-half. Remove from heat.
Bring remaining broth to boil in separate saucepan. Stir in grits; simmer on medium-low heat 5 min., stirring occasionally. Remove from heat.
Crumble bacon. Add to grits along with the VELVEETA and remaining half-and-half; stir until VELVEETA is completely melted. Spoon into serving bowl; cover to keep warm.
Add shrimp to remaining reserved bacon drippings in skillet; cook on medium heat 4 to 5 min. or until shrimp turn pink, turning after 3 min. Stir in vegetable mixture; simmer 2 to 3 min. or until heated through, stirring occasionally. Serve over grits.
Stir 1/4 cup chopped fresh cilantro into shrimp mixture before serving over the cooked grits.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.