• Heat a medium-sized skillet over medium-high heat and add 8 ounces chopped uncooked bacon. Cook until desired crispness, about 4-6 minutes. Remove the bacon from the skillet with a slotted spoon and place it on a paper towel lined plate to drain.
• Without draining the bacon fat, add 1 pound large peeled and deveined shrimp, 1 tablespoon Cajun seasoning, and 3 teaspoons minced garlic cloves to the skillet and cook for 3-4 minutes until the shrimp is no longer pink.

Grits

• Prepare the grits by adding 2 cups water, 1 tablespoon unsalted butter, 1 cup milk, and 1 teaspoon salt to a medium saucepan. Bring to a boil over medium-high heat.
• Reduce the heat to medium-low and slowly stir in 1 cup quick grits. Continue to stir for about 5 minutes until the grits become thick and bubbly.
• Remove the grits from the heat. Dish the grits into bowls or onto plates and top with the cajun garlic shrimp before serving.