Shrimp and Grits

In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in the grits, reduce the heat, cover and cook for 15 to 20 minutes or until thickened, stirring occasionally. Stir in the cheese until melted, and then set aside and keep warm. Editor's Tip: Watch the milk mixture carefully as it starts to bubble, stirring and reducing the heat as needed to prevent the pot from boiling over. Slowly pouring and stirring in the grits helps to keep them from clumping.

In a large skillet, cook the chopped bacon over medium heat until crisp. Use a slotted spoon to move the bacon to paper towels to drain. Reserve 4 teaspoons of the drippings before draining and wiping down the skillet.

Return the reserved bacon drippings to the skillet and saute the shrimp, garlic and seasoning over medium heat until the shrimp turn pink. Stir in the reserved bacon until heated through. Serve with grits, and sprinkle with green onions.