• 2 cups reduced-sodium chicken broth
• 2 cups 2% milk
• 1/3 cup butter, cubed
• 2 tsp salt
• 1 tsp pepper
• 1 cup uncooked old-fashioned grits
• 1 cup shredded cheddar cheese
• 1/2 cup flour
• 2 tsp Cajun seasoning
• 1 tsp garlic powder
• 8 thick-sliced bacon strips, chopped
• 1 lb uncooked medium shrimp, peeled and deveined
• 3 garlic cloves, minced
• 4 green onions, chopped

In a large saucepan, bring the chicken broth, milk, butter, 1 tsp salt and 1/2 tsp 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 separate bowl mix 1/2 cup flour, 1 tsp Cajun seasoning, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp pepper and toss shrimp to coat. Make sure to shake off excess flour before frying. In a large skillet, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon; reserving 4 tsp drippings. Sauté the shrimp, garlic cloves and 1 tsp Cajun seasoning in bacon drippings until shrimp turn pink. Serve with grits and sprinkle with chopped green onions.