Shrimp and Grits

Method

1. Bring the water, milk and part of the salt to a boil in a 18 cm pot over medium-high heat, about 4 min. Whisking constantly, pour in the grits in a slow, thin stream; tipping them in all at once makes lumps.

   Add in this stepWater 350 mlMilk 120 mlGrits (stone-ground or old-fashioned, not instant) 80 gSalt ½ tsp

   medium-high heat

2. Turn the heat down to low heat, cover and cook for 20 min, stirring and scraping the bottom every 3–4 minutes. Grits bubble and spit, so stir carefully. They're done when creamy and soft with no gritty bite; add a splash of water if they get too thick.

   low heat

3. Meanwhile, cut the bacon into 1 cm strips, put it in a cold 24 cm frying pan and cook on medium heat for 6 min, until the fat has rendered and the bacon is crisp. Lift the bacon onto kitchen paper and leave only 1–2 tablespoons of fat in the pan.

   Add in this stepBacon slices 2

   medium heat

4. Pat the shrimp dry and toss with the paprika, the remaining salt and pepper. Heat the bacon fat on medium-high heat, add the shrimp in a single layer and cook 1 min 30 sec per side, until pink and curled into a loose C. A tight O shape means they're overcooked.

   Add in this stepShrimp, peeled and deveined (medium) 240 gPaprika ½ tspSalt ¼ tspBlack pepper to taste

   medium-high heat

5. Lower the heat to low heat, add part of the butter, the garlic and the scallion whites and cook for 1 min, until fragrant. Add the lemon juice, hot sauce, the crisp bacon and 2–3 tablespoons of water, scraping the pan to make a glossy sauce.

   Add in this stepUnsalted butter 12 gGarlic cloves, minced 2Scallions (whites and greens sliced separately) 1.4Lemon (juice) ½Hot sauce 1 tsp

   low heat

6. Take the grits off the heat and stir in the remaining butter and the cheddar until melted, then taste. Spoon the grits into wide bowls, top with the shrimp and pan sauce and scatter the scallion greens over.

   Add in this stepUnsalted butter 18 gSharp cheddar, grated 50 gScallions (whites and greens sliced separately) 0.6