Shrimp and Grits with Bacon and Cheddar

Cheddar grits

• 600 ml Whole milk
• 600 ml Water
• 1 tsp Fine sea salt
• 180 g Stone-ground grits
• 40 g Unsalted butter
• 120 g Cheddar cheese
• ½ tsp Black pepper

Bacon prawns

• 200 g Streaky bacon
• 450 g Prawns, raw, peeled
• 3 cloves Garlic
• 4 Spring onion
• 1 Lemon

1. In a saucepan, bring the whole milk, water and fine sea salt to a gentle boil over medium heat. Whisk in the stone-ground grits in a steady stream. Reduce to low and cook, stirring often, for 25 to 30 minutes until thick and tender.
2. While the grits cook, cut the streaky bacon into small pieces. In a large frying pan over medium heat, fry the bacon for 6 to 8 minutes until browned and the fat has rendered. Keep the heat moderate so it does not burn.
3. Finely slice the spring onion and finely chop the garlic. Add the garlic and most of the spring onion to the bacon and cook for 30 to 60 seconds until fragrant. Keep a little spring onion back for serving.
4. Add the prawns to the pan and sauté for 2 to 4 minutes, tossing, until pink and just cooked through. Squeeze in the lemon juice and scrape up any browned bits so the pan juices turn glossy. Remove from the heat.
5. When the grits are tender, stir in the unsalted butter, cheddar cheese and black pepper until melted and creamy. If they seem too thick, loosen with a splash of water and stir well. Taste and adjust with a little more fine sea salt if needed.
6. Spoon the grits into bowls and top with the bacon prawns and all the pan juices. Finish with the reserved spring onion and a final squeeze of lemon if you like. Serve straight away while hot and creamy.

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