Southern-Style Shrimp and Grits with Cheddar

• 450 ml Whole milk
• 1 tsp Fine sea salt
• 120 g Grits, stone-ground if possible
• 80 g Cheddar cheese, mature
• 40 g Unsalted butter
• 4 Spring onion
• 2 cloves Garlic
• 1 ½ tsp Smoked paprika
• 250 g Prawns, raw, peeled and deveined
• 1 Lemon

1. Bring the whole milk and fine sea salt to a gentle simmer in a saucepan over medium heat. Whisk in the grits in a steady stream. Turn the heat to low and cook, whisking often, for 12 to 15 minutes until thick and creamy.
2. While the grits cook, finely slice the spring onions, keeping the white and green parts separate. Finely grate the cheddar cheese. Finely grate or crush the garlic.
3. Stir the cheddar cheese and half the unsalted butter into the grits until melted and glossy. If the grits look too thick, loosen with a splash more milk from the measured amount in the pan. Keep warm over the lowest heat, stirring occasionally.
4. Melt the remaining butter in a large frying pan over medium-high heat. Add the spring onion whites and cook for 1 minute until softened, then add the garlic and smoked paprika and cook for 30 seconds until fragrant. Add the prawns and sauté for 2 to 3 minutes, turning, until pink and just cooked through.
5. Take the pan off the heat and squeeze in lemon juice to taste, then stir through the spring onion greens. Spoon the cheesy grits into bowls and top with the smoky prawns and any buttery juices from the pan. Serve straight away with extra lemon at the table.

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