Shrimp and Grits

(This is a recipe that Granny sent me this Christmas along with some authentic stone ground grits. I have not made this yet, so I haven’t the slightest idea if stone ground grits are better than instant. The “recommendation” below is from her source, not me. If you make it before we do, then let us know in the comments what you used and how it turned out. Also, see my note in step 1.)

• 2 cups and 3/4 cup water, divided
• 2 cups milk
• 1 teaspoon and 1/2 teaspoon Old Bay Seasoning, divided
• 2 cloves garlic, finely diced
• 4 cloves garlic, diced
• 3 tablespoons and 3 tablespoons butter, divided
• 1 cup grits (recommend stone ground)
• 4 slices of bacon, finely diced
• 1 large onion, diced
• 1 tablespoon flour
• 2 teaspoons seafood or vegetable bullion

Directions:

1. Heat the 2 cups water, 2 cups milk, 1 teaspoon Old Bay, 2 cloves finely diced garlic, and 3 tablespoons butter in a medium saucepan. Add grits and cook for 6 to 8 minutes. (A note I feel compelled to add here… The package of stone ground grits she sent me said to cook for 30 to 40 minutes whereas this says 6 to 8… which is roughly how long instant grits take. I would check the cooking instructions on your package and plan accordingly.)
2. In a separate skillet or wok, melt the remaining butter and sauté the bacon, garlic, and onion until the onion is lightly browned and transparent. Add flour to make a basic roux. Stir until fully mixed.
3. Add shrimp and 1/4 cup of the remaining water; cover and simmer. When shrimp are partially cooked, at the remainder of the water, Old Bay, and bullion. Allow to simmer until the gravy thickens.
4. Serve 3/4 cup cooked grits in a bowl and cover with shrimp in gravy.