Easy Shrimp & Grits

360 calories per serving

Active time 25 minutes

Total time 30 minutes

Makes 5 Main-Dish Servings

2¹/₃ cups whole milk

Salt and pepper

1 cup quick-cooking grits (not instant)

6 slices bacon, chopped

1 bunch green onions, thinly sliced

2 garlic cloves, finely chopped

1 small red bell pepper, finely chopped

1 lb. frozen shelled and deveined raw shrimp, thawed

1½ tsp. Louisiana-style hot sauce

1.    In 4-quart saucepan on medium-high, heat 2 cups milk, 2 cups water, and ¹/₈ teaspoon salt to simmering. Whisk in grits. Cover; reduce heat to medium-low. Cook 10 minutes, or until liquid is absorbed and grits are tender, stirring often. Keep warm.

2.    In 12-inch skillet on medium-high, cook bacon 5 to 7 minutes, or until brown and crisp, stirring occasionally. With slotted spoon, transfer bacon to paper-towel-lined plate. Discard all but 2 tablespoons fat in skillet.

3.    To same skillet, add green onions, garlic, and ¼ teaspoon freshly ground black pepper. Cook 2 minutes, stirring occasionally. Add bell pepper; cook 2 minutes, stirring often. Stir in shrimp and remaining ¹/₃ cup milk; cook 5 to 6 minutes, or until shrimp just turn opaque, scraping up browned bits. Remove from heat. Stir in bacon and hot sauce.

4.    To serve, spoon grits into shallow bowls; top with shrimp. Garnish with additional green onions and hot sauce, if desired.