Blackened Shrimp and Grits

Ingredients

• 1 cup quick-cooking, stone-ground grits (not instant)
• 2 ½ cups low-sodium chicken broth, divided
• 1 ¼ cups fat-free milk
• ¼ cup water
• 1 teaspoon kosher salt
• 1 tablespoon butter
• ¼ cup sharp cheddar cheese, freshly grated
• 2 tablespoons grated Parmesan cheese
• Salt
• pepper
• 24 jumbo shrimp (about 1 pound, cleaned, deveined
• 2 tablespoons
• kicking cajun seasoning
• 2 tablespoons olive oil or melted butter for frying
• 1 tablespoon lime juice
• Chopped green onions
• Handful of shishito peppers
• Hot sauce (I like good old-fashioned tabasco in this dish)
• Parmesan cheese, grated, for garnish
• Red pepper flakes, for garnish
• 1 lime cut into wedges
• ¼ cup
• pancetta, cubed