Set oven to 300°. In a rondeau over medium heat add milk and water and bring to a boil.
Once boiling, slowly whisk in grits. Cook, stirring until mixture begins to thicken. Remove from heat, cover and bake until creamy, roughly 30 minutes.
Remove from oven and fold in cheddar cheese, scallions, salt and black pepper. Hold hot for service.
For each serving, in saute pan over medium high heat add 1 ounce bacon lardons. Cook until majority of fat has rendered out.
Add 4 ounces of shrimp seasoned with 1 teaspoon of Bayou Cajun Seasoning. Sear in bacon fat until cooked through. Remove from pan.
Deglaze with 1 tablespoon of Frank's RedHot® Original Cayenne Pepper Sauce, scraping the pan to release drippings. Add 1 tablespoon cream and simmer until thickened. Remove from heat and finish with 1/2 tablespoon butter.
Plate 1 1/2 cups of cheese grits and top with seared shrimp. Drizzle with extra RedHot® sauce and 1 teaspoon scallions. Serve hot.
Sign up for 'In Taste,' the McCormick for Chefs newsletter, to receive exclusive offers and rebates, news and insights on the latest industry trends, creative flavor solutions, menu inspiration and more!