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Ingredients

1 (12 fluid ounce) can evaporated milk ½ cup yellow grits ½ cup chicken broth 1 tablespoon salted butter ⅓ cup grated sharp Cheddar cheese 3 slices bacon ¾ cup frozen bell peppers ⅓ pound frozen medium shrimp - thawed, shelled, and deveined ½ teaspoon taco seasoning mix 2 teaspoons hot sauce, or to taste

Nutrition Info

468.6 calories carbohydrate: 39.7 g cholesterol: 147.5 mg fat: 22.3 g fiber: 2.1 g protein: 27.2 g saturatedFat: 12.3 g servingSize: - sodium: 866.7 mg sugar: 13.2 g transFat: : - unsaturatedFat: : -

Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat, bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle.
Add bell peppers to the bacon grease. Add shrimp and taco seasoning. Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon.
Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.

3 servings

This shrimp and grits can usually be made with on-hand ingredients. The best part...it's ready in under 30 minutes.