Recipe Categories

Ingredients

• 1 (14 1/2 oz.) can chicken broth

• 1 (12 oz.) can PET® Evaporated Milk

• 3/4 teaspoon salt

• 3/4 cup quick grits

• 1 1/4 cup shredded sharp cheddar cheese, divided

• 4 ounce uncooked sliced bacon, cut crosswise into 1/2-inch pieces

• 1 medium green pepper, cut into 3 x 1/4-inch strips

• 3/4 cup diced onion

• 1/2 teaspoon minced fresh garlic

• 1 pound uncooked medium shrimp, peeled and deveined

• 1/4 teaspoon black pepper

• 1/4 teaspoon seasoned salt

• 1 large ripe tomato, chopped

Instructions

COMBINE chicken broth, evaporated milk and salt in medium saucepan; bring to a boil over medium heat. Stir in grits; return to a boil. Reduce heat to low. Cover and cook 5 minutes, stirring frequently. Stir in 1 cup cheese until melted. Cover and keep warm.

COOK bacon in large skillet over medium-high heat until crisp. Remove from skillet with slotted spoon; drain on paper towel. Add green pepper, onion and garlic to bacon drippings in skillet. Saute 5 minutes over medium heat. Add shrimp; season with salt and black pepper. Cook 3 minutes or until shrimp are opaque, stirring frequently. Stir in tomato.

SPREAD grits onto serving plates. Top with shrimp mixture and cooked bacon. Sprinkle with remaining 1/4 cup cheese. Serve immediately.