Southern Shrimp and Grits

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

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 12-14 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.