Sauteed Shrimp with Cheese Grits

Grits

1 1/4 cups chicken broth
1 1/2 cups milk
3/4 cup quick grits
1/4 teaspoon salt
1 cup shredded cheddar cheese

Shrimp

1 cup diced bacon
1 pound medium shrimp, peeled and deveined
1/2 cup thinly sliced strips green bell pepper
1/2 cup thinly sliced strips red bell pepper
1/2 cup slivered onion
Sliced green onions and shredded cheddar cheese for garnish
Tabasco sauce

To prepare grits, bring chicken broth and milk to a boil in large saucepan. Stir in grits and salt; return to boil. Cover and reduce heat to low. Cook 5 minutes until thickened, stirring occasionally. Stir in cheddar cheese. Keep warm.To prepare shrimp dish, cook bacon in skillet until crisp. Remove from skillet and drain bacon on paper towels; set aside. Drain all but 2 tablespoons drippings from skillet. Add shrimp, peppers and onion; cook until vegetables are tender and shrimp turns pink, about 3 to 5 minutes. Season with Tabasco sauce. Stir in bacon.

Serve shrimp mixture over warm cheese grits. Garnish with chopped green onions and shredded Cheddar cheese.

Yield: 6 servings