New Orleans Style Shrimp and Grits

2 cups reduced-sodium chicken broth
2 cups 2% milk
1/3 cup butter, cubed
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup uncooked old-fashioned grits
1 cup shredded cheddar cheese
SHRIMP:
8 thick-sliced bacon strips, chopped
1 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
1 teaspoon Cajun seasoning
2 tablespoons Worcestershire sauce
Optional, garish with green onions

In a large skillet, cook bacon over medium heat until crisp.
Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings.
In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil.
Slowly stir in grits then reduce heat.
Cover and cook for 12-14 minutes or until thickened, stirring occasionally.
Stir in cheese until melted. Set aside and keep warm.
Sauté the shrimp, garlic and seasoning in drippings until shrimp turn pink.
Serve shrimp over grits and and sprinkle with bacon.

Note
The bacon can be mixed with grits.