Southern Shrimp and Grits: Creamy

Instructions:

1. Bring the milk, chicken stock, salt, and butter to a gentle boil in a heavy-bottomed medium pot.
2. Slowly whisk in the stone-ground white grits to prevent clumping.
3. Reduce heat to low and cover. Simmer for 40–50 minutes, whisking every 10 minutes.
4. Once the grits are velvety and tender, stir in the shredded cheddar cheese until completely melted. Keep warm on the lowest setting.
5. Place diced bacon in a cold 12-inch cast iron skillet and turn heat to medium. Fry until the bacon is mahogany-colored and crisp.
6. Remove bacon bits with a slotted spoon, leaving the rendered fat in the pan.
7. Increase heat to medium-high. Add shrimp in a single layer and sear for 1–2 minutes per side until just opaque.
8. Remove shrimp immediately to a plate to avoid overcooking.
9. In the same skillet, sauté onions and bell peppers in the bacon fat until softened and translucent.
10. Add minced garlic and cook for 30 seconds until fragrant.