Spicy Shrimp and Grits

Ingredients

• 4 slices applewood-smoked bacon 
• 0.3 teaspoon pepper black divided
• 1 tablespoon butter 
• 1 teaspoon chipotle chile hot canned chopped
• 2 cups grape tomatoes halved
• 0.3 cup green onion strips 
• 3 cups milk 1% low-fat
• 1 cup thinly onion white vertically sliced
• 2 ounces parmesan cheese fresh grated
• 1 cup quick-cooking grits uncooked
• 0.5 teaspoon salt divided
• 1 pound shrimp deveined peeled
• 1 cup water 
• 0.1 teaspoon ground red crushed

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. Combine milk, water, butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a saucepan over medium-high heat. Bring to a simmer; gradually add grits, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring occasionally.
2. Remove from heat; stir in cheese.
3. While grits cook, cook bacon in a large nonstick skillet over medium heat until crisp.
4. Remove bacon from pan, reserving 2 teaspoons drippings; crumble bacon.
5. Add shrimp to drippings in pan; cook 2 minutes on each side or until done.
6. Remove shrimp from pan.
7. Add white onion to pan; saut 1 minute. Stir in bacon, tomatoes, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper; saut 2 minutes, stirring occasionally.
8. Add shrimp, pepper sauce, and red pepper; cook 1 minute or until shrimp are heated.
9. Serve over grits; sprinkle with green onions.