1 cup of instant grits
1 cups water
3 cups milk
4 tablespoons butter, divided
1/2 teaspoon salt
1/4 teaspoon pepper or to taste
1 cup cheddar cheese
1 to 1 1/2 pounds precooked, shelled frozen medium to large shrimp (leave tails on)
10 ounces smoked sausage, your choice, sliced medium thin and diagonally
6 sliced thick applewood smoked bacon, diced
2 teaspoons Cajun seasoning or to taste
4 scallions, sliced thinly
For the Grits:
Bring water, milk, 2 tablespoons butter, salt and pepper to a boil. Slowly stir in instant grits and reduce heat to medium. Cook 6 to 7 minutes, stirring constantly. When grits have thickened, stir in cheese until melted, remove from heat and set aside. If grits are too thick, add milk. Too thin, continue to cook until the mixture thickens.
Add diced bacon to a skillet. Fry crisp, remove and drain on paper towels. Drain off most of the bacon fat. add sausage and garlic. Fry until sausages are browned and garlic is tender. Add shrimp and cook until pink or 3 to 4 minutes. Add seasoning and remaining butter. Stir to incorporate. Add bacon to pan and toss. Spoon over grits and sprinkle with sliced scallions.