Southern Shrimp and Grits

Method

1. Bring the water and milk to a boil in a saucepan with a pinch of salt, then slowly whisk in the grits in a steady stream to prevent clumping.

2. Reduce the heat to low and simmer the grits, stirring often, for about 20 to 25 minutes until thick and tender; stone-ground grits need time to soften.

3. Stir the butter and shredded cheddar into the finished grits until melted and creamy, then cover and keep warm over the lowest heat.

4. Pat the shrimp dry and toss them with the Cajun seasoning so they are evenly coated.

5. In a large skillet over medium heat, cook the chopped bacon for 5 to 7 minutes until crisp, then remove it with a slotted spoon and leave the fat in the pan.

6. Raise the heat to medium-high and add the shrimp to the bacon fat in a single layer, cooking for about 1.5 minutes per side.

7. Flip the shrimp when the underside turns pink, and remove them from the pan as soon as they curl into a loose C and are opaque, since they cook fast.

8. Transfer the shrimp to a plate, then add the garlic to the pan and cook for 30 seconds until fragrant.

9. Pour in the chicken broth and lemon juice, scraping up the browned bits, and simmer for 2 minutes to form a quick pan sauce.

10. Return the shrimp and bacon to the pan, toss to coat and warm through for about 1 minute, then check the seasoning.

11. Spoon the creamy grits into bowls, top with the shrimp and pan sauce, and garnish with sliced green onions.

Cooking times vary by equipment -- cook to temperature and to taste.