Ingredients
2 cups reduced-sodium chicken broth2 cups 2% milk1/3 cup butter, cubed3/4 teaspoon salt1/2 teaspoon pepper3/4 cup uncooked old-fashioned grits1 cup shredded cheddar cheeseSHRIMP:8 thick-sliced bacon strips, chopped1 pound uncooked shrimp (31-40 per pound), peeled and deveined3 garlic cloves, minced1 teaspoon Cajun or blackened seasoning4 green onions, chopped
Preparation
In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 15-20 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Stir in reserved bacon; heat through. Serve with grits and sprinkle with onions.
