In a large saucepan, bring milk, water, butter, salt and pepper to boil over medium high heat.
Reduce heat to medium and slowly whisk in the quick cooking grits.
Cook for about 5 minutes on a low simmer until thick, stirring often.
Remove from heat, stir in parmesan cheese. Put lid on to keep warm
For Shrimp
In large, deep skillet, brown bacon until crisp. Remove cooked bacon from skillet (set aside for later) Retain 3 tablespoons of the bacon grease.
Over medium heat, saute onion in 3 tablespoons of the bacon grease for about 5 minutes.
Add cajun spice blend and crushed red pepper flakes to onions. Saute for 1 minute.
Add cherry tomatoes, saute 2 minutes.
Add chicken stock. Stir gently and cook 2-3 minutes.
Add hot sauce and raw shrimp. Cook 1-3 minutes, just until shrimp becomes pink.
Add in pre-cooked bacon. Stir and remove from heat.
Serve hot shrimp mixture over cheesy grits. Top with thinly sliced scallions. Add more drops of your favorite hot sauce to spice things up even more.
Notes
Feel free to make this as spicy as you'd like. Easiest way to do this is to add additional cajun spice blend, ground cayenne pepper and extra bottle hot sauce.