· 2 cups reduced-sodium chicken broth· 2 cups 2% milk· 1/3 cup butter, cubed· 3/4 teaspoon salt· 1/2 teaspoon pepper· 3/4 cup uncooked old-fashioned grits· 1 cup shredded cheddar cheese· SHRIMP:· 8 thick-sliced bacon strips, chopped· 1 pound uncooked medium shrimp, peeled and deveined· 3 garlic cloves, minced· 1 teaspoon Cajun or blackened seasoning· 4 green onions, chopped
Step 1In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 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. Serve with grits and sprinkle with onions.