Shrimp and Grits

Method

1. 1

   Cook the grits

   Bring the water and salt to a boil over high heat, about 5 minutes. Slowly whisk in the grits, then reduce to low and simmer gently for 25 to 30 minutes, stirring often, until thick, tender and no longer gritty.

2. 2

   Check the grits

   Add a splash of hot water if they become too stiff.

3. 3

   Finish the grits

   Take the pan off the heat and stir in the butter and cheddar for 1 minute, until melted and creamy. Cover to keep warm while you cook the shrimp.

4. 4

   Crisp the bacon

   Heat the olive oil in a large frying pan over medium heat. Add the bacon and cook for 5 to 7 minutes, stirring occasionally, until browned and crisp.

5. 5

   Cook the shrimp

   Add the shrimp, garlic, smoked paprika and black pepper to the pan. Cook over medium-high heat for 3 to 4 minutes, turning once, until the shrimp are opaque throughout and reach 63°C.

6. 6

   Add lemon and parsley

   Take the pan off the heat and stir in the lemon juice and parsley for 30 seconds, until the shrimp are glossy and coated in the pan juices.

7. 7

   Serve

   Spoon the warm grits into bowls and top with the shrimp, bacon and pan juices. Serve straight away, while the grits are creamy.

Tips

• Keep the rendered bacon fat in the pan for flavour.
• Turn the shrimp once and take care not to overcook them, as they can turn rubbery quickly.
• If the grits become too stiff, loosen them with a splash of hot water.

Swaps

• Use another firm, mature cheese in place of the cheddar.
• Use chopped flat-leaf parsley or chives in place of the parsley.

Storing

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently, adding a splash of water to loosen the grits.