2 cups reduced-sodium chicken broth
2 cups 2% milk
1/3 cup unsaltedbutter,l
3/4 teaspoon salt
3/4 cup uncooked old-fashioned grits
1 cup shredded cheddar cheese
3 slices of bacon strips, chopped
1 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
1 teaspoon Taylor Homemade Creole spice blend
1 tsp chives
In a large saucepan, bring the broth, milk, butter, salt and 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 large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in bacon drippings until shrimp turn pink. Serve with grits and sprinkle with chives.