Easy Shrimp and Grits

2 1/3 cups whole milk

2 cups water

Salt & pepper

1 cup quick-cooking grits (not instant)

6 slices bacon, chopped

1 bunch green onions, thinly sliced

2 cloves garlic, finely chopped

1 small red pepper, finely chopped

1 pound frozen shelled and deveined raw shrimp, thawed

½ tsp Louisiana-style hot sauce

Preparation:

In 4-quart saucepan, heat 2 cups milk, water, and 1/8 teaspoon salt to simmer on medium-high. 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. Meanwhile, in 12-inch skillet, cook bacon on medium-high 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 of fat in pan. To same skillet, add green onions, garlic, and ¼ teaspoon freshly ground black pepper. Cook 2 minutes, stirring. Add red 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. To serve, spoon grits into shallow bowls; top with shrimp. Garnish with additional green onions and hot sauce, if desired. Serves: 4.