2 cups chicken broth
2 cups milk
1/3 cup butter cubed
3/4 tsp salt
1/2 tsp pepper
3/4 uncooked old-fashioned grits
1 cup shredded cheddar cheese
8 thick-sliced bacon strips chopped
1 lb uncooked medium shrimp peeled and deveined
3 garlic cloves minced
1 tsp Cajun seasoning
4 green onions chopped
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 12 to 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. Sauté the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.