Shrimp and Grits

Bring the liquid to a boil

Bring the water, milk and salt to a boil in a heavy pot.

Whisk in the grits

Whisk in the stone-ground grits in a steady stream to prevent lumps, then lower the heat to a bare simmer.

Simmer the grits slowly

Cook the grits uncovered, stirring often, until thick, creamy and fully tender, about twenty-five minutes.

Enrich the grits

Stir the cheddar and butter into the finished grits until melted and smooth, then keep warm off the heat.

Render the bacon

Cook the chopped bacon in a skillet over medium heat until crisp, about five minutes, then lift it out, leaving the fat in the pan.

Sauté the shrimp

Add the shrimp, garlic and smoked paprika to the bacon fat and cook, stirring, until the shrimp turn pink and just curl, about three minutes.

Finish with lemon

Off the heat, squeeze in the lemon juice and toss the shrimp through the pan sauce.

Serve over grits

Spoon the warm grits into bowls, top with the shrimp, bacon and pan sauce, and scatter with chopped scallion.