Shrimp and Grits

Ingredients

• 180g stone-ground grits (not instant)
• 700ml water
• 350ml whole milk
• 1 tsp salt
• 60g unsalted butter
• 80g sharp cheddar, grated
• 500g raw shrimp, peeled and deveined
• 4 rashers streaky bacon, chopped
• 3 spring onions, sliced, white and green parts separated
• 3 garlic cloves, minced
• 1 tbsp plain flour
• 180ml chicken stock
• Juice of 1 lemon
• 1/2 tsp cayenne pepper
• 1/2 tsp sweet paprika
• Black pepper, to taste

Before you cook

• Rinse the grits in a bowl of cold water and skim off any hulls that float to the surface
• Pat the shrimp dry and toss them with the cayenne, paprika and a good pinch of salt
• Chop the bacon, slice the spring onions and mince the garlic
• Grate the cheddar and squeeze the lemon

Steps

1. Bring the water, milk and salt to a gentle boil in a heavy saucepan.
2. Rain the grits in slowly with one hand while whisking with the other so no lumps form.
3. Drop the heat to the lowest setting and cook the grits for 35 to 40 minutes, whisking every 5 minutes and scraping the corners of the pan, until they are creamy and no longer gritty on the tongue.
4. Beat the butter and grated cheddar into the finished grits, cover the pan and set it aside somewhere warm.
5. Fry the chopped bacon in a large skillet over medium heat for about 6 minutes until crisp, then lift it out onto kitchen paper and leave the fat in the pan.
6. Raise the heat to medium-high and sear the seasoned shrimp in the bacon fat for 1 minute per side, just until they turn pink and curl, then move them to a plate.
7. Add the white parts of the spring onions and the garlic to the pan and cook for 30 seconds until fragrant.
8. Stir in the flour and cook for 1 minute to make a light roux.
9. Pour in the chicken stock and whisk until you have a glossy sauce that lightly coats a spoon, about 2 minutes.
10. Return the shrimp and bacon to the pan, add the lemon juice, and toss for 30 seconds off the heat.
11. Spoon the grits into warm bowls, top with the shrimp and sauce, and scatter over the green parts of the spring onions and a grind of black pepper.