Shrimp Creamy Cheddar Grits for 4 Servings

Instructions:

1. In a 3-quart heavy-bottomed saucepan, bring the chicken stock, whole milk, and salt to a gentle simmer over medium heat.
2. Gradually whisk in the stone-ground grits to prevent clumping. Reduce heat to low, cover, and cook for 20 minutes, whisking occasionally until thick but pourable.
3. While grits simmer, pat the jumbo shrimp bone-dry with paper towels. Toss the shrimp in a small bowl with smoked paprika, garlic powder, and cayenne pepper until evenly coated.
4. In a 12-inch cast iron skillet over medium-high heat, cook the diced bacon until crisp. Use a slotted spoon to remove the bacon bits, leaving the rendered fat in the pan.
5. Add the seasoned shrimp to the hot bacon fat in a single layer. Sear for 2 minutes per side until a mahogany crust forms. Do not overcook.
6. Stir in the minced garlic and the white parts of the green onions. Sauté for 1 minute until fragrant. Add lemon juice and a splash of Worcestershire sauce to deglaze the pan, stirring to incorporate any browned bits.
7. Remove the grits from the heat. Fold in the chilled cubed butter and freshly grated cheddar cheese, whisking until the emulsion is smooth and the cheese is fully melted.
8. Divide the creamy grits into four bowls. Top with the seared shrimp mixture and crispy bacon. Garnish with the green parts of the sliced onions and a pinch of white pepper.