Southern Shrimp and Cheddar Grits

Wash your hands and clean the work surface. Rinse and dry the lemon and scallions, trimming away any damaged parts. Mince the garlic, slice the scallions, and grate the cheddar. Measure 1 teaspoon lemon zest and 2 tablespoons lemon juice. Pat the shrimp thoroughly dry with paper towels, keeping them separate from the prepared produce. Wash your hands after handling the raw shrimp.

Bring the 3 cups water, 1 cup milk, and 1/2 teaspoon salt to a gentle boil in the saucepan over medium-high heat. Slowly whisk in the grits. Reduce the heat to low and simmer, stirring frequently and scraping the bottom, until tender and thickened, about 5–7 minutes; follow the package cooking time if it differs.

Remove the saucepan from the heat. Stir in the cheddar, 1 tablespoon butter, and 1/4 teaspoon black pepper until smooth. Cover to keep warm while you cook the shrimp. Reserve the remaining 1/2 cup milk for loosening the grits just before serving.

Season the shrimp with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the skillet over medium-high heat. Add 1 tablespoon of the sautéing butter, then half the shrimp in a single layer. Cook for about 1 1/2–2 minutes per side, until opaque throughout and just firm, with the thickest part reaching 145°F. Transfer to the clean plate. Repeat with the second tablespoon of sautéing butter and the remaining shrimp, reducing the heat slightly if the butter begins to darken.

Reduce the skillet heat to medium-low. Add the remaining 1 tablespoon butter, garlic, and scallion whites. Cook, stirring, for 30–45 seconds until fragrant. Stir in the smoked paprika for 15 seconds, then add the measured lemon juice and zest. Return all the shrimp and their collected juices to the skillet, add half the scallion greens, and toss for about 15 seconds to coat. Remove from the heat immediately.

Stir the reserved 1/2 cup milk into the grits over low heat for 1–2 minutes, just until hot and creamy. The grits should fall easily from a spoon rather than hold a stiff mound.

Divide the grits among four bowls. Spoon the shrimp and all the skillet sauce evenly over them, then divide the remaining scallion greens among all four portions. Serve immediately.