Easy Shrimp and Grits

In 4-quart saucepan, heat 2 cups milk, water, and 1/8 teaspoon salt to simmering 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 1/4 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.

Tips & Techniques Time-Saving Tip: To quick-thaw the shrimp, place in a colander and rinse with cool water.