Shrimp and Grits

Instructions

1. Step 1

   Combine the water, milk, and 1 tsp (6 gr) of the salt in a saucepan. Bring just to a boil over medium heat, then gradually whisk in the grits.

   Ingredients used: 6.0 gr Salt, 200.0 gr Stone-Ground Grits, 720.0 ml Water, 480.0 ml Whole Milk

   Cookware: saucepan, whisk

2. Step 2

   Reduce to low heat and partially cover. Cook until thick and tender, stirring frequently and scraping the bottom.

   Timer: 25 min (fixed)

   Cookware: saucepan, Saucepan Lid, whisk

3. Step 3

   Remove the grits from the heat and stir in the cheddar and 2 tbsp (28 gr) of the butter until smooth. Cover and keep warm.

   Ingredients used: 28.0 gr Butter, 170.0 gr Cheddar Cheese

   Cookware: saucepan, Saucepan Lid, whisk

4. Step 4

   Place the shrimp in a mixing bowl and toss with the paprika, cayenne, black pepper, and remaining ½ tsp (3 gr) salt.

   Ingredients used: 2.0 gr Black Pepper, 0.5 gr Cayenne Pepper, 3.0 gr Salt, 680.0 gr Shrimp, 2.0 gr Smoked Paprika

   Cookware: mixing bowl

5. Step 5

   Cook the bacon in a large skillet over medium heat until browned and crisp. Transfer it to a plate with a slotted spoon, leaving the rendered fat in the skillet.

   Timer: 7 min (fixed)

   Ingredients used: 170.0 gr Bacon

   Cookware: skillet, slotted spoon

6. Step 6

   Add the seasoned shrimp to the skillet in a single layer. Cook over medium heat, turning once, until opaque and the centers reach 63°C, then transfer to a plate.

   Timer: 4 min (fixed)

   Cookware: skillet, tongs

7. Step 7

   Add the remaining 2 tbsp (28 gr) butter and the garlic to the skillet. Stir over medium heat until fragrant, then add the flour and cook while stirring.

   Timer: 1 min (fixed)

   Ingredients used: 28.0 gr Butter, 12.0 gr Garlic, 16.0 gr Wheat Flour

   Cookware: skillet, wooden spoon

8. Step 8

   Gradually whisk in the chicken stock, then add the Worcestershire sauce. Simmer over medium heat until the sauce lightly coats a spoon.

   Timer: 3 min (fixed)

   Ingredients used: 240.0 ml Chicken Stock, 15.0 ml Worcestershire Sauce

   Cookware: skillet, whisk

9. Step 9

   Return the cooked shrimp and bacon to the skillet and stir in the lemon juice. Cook over low heat just until warmed through.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Lemon Juice

   Cookware: skillet, wooden spoon

10. Step 10

    Divide the warm grits among bowls, spoon the shrimp and pan sauce over them, and finish with the scallions.

    Ingredients used: 30.0 gr Scallion