shrimp and grits

shrimp  and  grits

3 cups and  1&2  low fat milk

1 cup water

1 tablespoon butter

1/2 teaspoon salt divided

1/4 teaspoons black pepper

1 cup uncooked grits

1/2 cup grated real parmesean cheese

4 slices apple-wood smoked bacon

1 pound peeled deveined large shrimp tails intact

1 cup vertically sliced onion 

2 cups grape tomatoes sliced in half 

1 teaspoon tabasco or chipotle chile canned in adobo

1/8 ground teaspoon  ground or flack red pepper

1/4 cup green onion strips

combine the milk and the water butter and black pepper in a medium saucepan over med high heat careful not to burn  reduce to a simmer over med heat slowly add the grits stirring the whole time  cook about 4 to 5 minutes till thickend and bubbly   add cheese remove immediately from heat   while the grits are  hanging out on the back burner set to off ..

heat a skillet to medium high heat and cook the bacon till crisp i usually start with this and lower the bacon temp turning it over a few times that's just me  drain bacon on paper towels reserve 2 teaspoons drippings   add the shrimp to the pan and cook on each side 2 minutes  remove the shrimp to a plate add white onion cook about 2 minutes more or till onion is tender  crumble bacon add to pan with the tomatoes remaining salt and pepper saute 2 minutes stirring occasionally  add shrimp pepper sauce and the red pepper cook 1 more minute  serve over the grits  

 this is a recipe i found in the docs office  when i was going through the cancer treatments  and something i had had more than one time living in the south  this is a lower calorie version of a southern classic    i love this recipe for something to make out of my Frigidaire  hope you enjoy  i am  having a nice tossed salad with a champagne vinaigrette