Cajun Shrimp and Cheddar Grits

Steps

1. 1

   Bring the stock and milk to a simmer in a heavy saucepan over medium heat. Whisk in the grits in a slow stream, then lower the heat and cook, whisking every few minutes and scraping the bottom, until thick and tender.

2. 2

   Meanwhile, toss the shrimp with the Cajun seasoning. Cook the bacon in a large skillet over medium heat until crisp, then remove with a slotted spoon, leaving the fat in the pan.

3. 3

   Raise the heat to medium-high. Add the shrimp in one layer and cook until pink on the bottom, then turn and add the garlic. Cook until the shrimp are opaque throughout.

4. 4

   Take the skillet off the heat and stir in the lemon juice, half the green onions and the bacon, scraping up the browned bits to make a light sauce.

5. 5

   Stir the cheddar and butter into the grits until melted and season with salt. If they are stiff, loosen with a splash of hot water.

6. 6

   Spoon the grits into bowls, top with the shrimp and pan sauce and scatter over the remaining green onions.