Shrimp And Grits

• 1 cup whole milk
• Salt and pepper
• 1 cup yellow whole-grain cornmeal
• 2 strips bacon
• 2 red and/or orange bell peppers, seeded and sliced
• 4 scallions, thinly sliced
• 1 pound medium shrimp, peeled and deveined
• 1 teaspoon hot cayenne pepper sauce
• 1/4 cup grated Parmesan

1. Make grits: In a large pan, bring milk, 3 cups water and 1/4 teaspoon salt to a boil. Add cornmeal in a steady stream, whisking, until no lumps are visible. Cover, reduce heat to low and simmer, stirring and scraping pan every 10 minutes, until tender, 35 minutes. Uncover; cook 5 minutes longer, stirring.
2. While grits cook, fry bacon in a large skillet over medium heat, turning, until crisp, 5 to 6 minutes. Drain on paper towels. Let cool; crumble.
3. Add bell peppers, white parts of scallions, 1/8 teaspoon salt and 1/4 teaspoon pepper to skillet with bacon fat. Saute until bell peppers are crisp-tender, 7 minutes. Stir in shrimp, pepper sauce and 1/2 cup water. Saute until shrimp turn almost opaque, 3 minutes. Remove from heat.
4. Remove grits from heat; stir in cheese. Divide among 4 bowls; top with shrimp mixture. Garnish with bacon and scallion greens.

milk, salt, cornmeal, bacon, red andor, scallions, shrimp, hot cayenne pepper sauce, parmesan

Taken from www.myrecipes.com/recipe/shrimp-grits (may not work)