Shrimp and Grits

Steps

1. In a heavy saucepan, bring the water, milk and 1 teaspoon of the salt to a simmer over medium heat, watching closely since milk boils over fast. Pour in the grits in a thin stream, whisking constantly for 1 minute so no lumps form.
2. Turn the heat to very low, cover, and cook for 35 to 45 minutes for stone-ground grits (25 to 30 minutes for coarse polenta), whisking every 5 minutes and scraping the bottom well. If the mixture gets too thick before the grains are tender, add a little hot water. They are ready when the grains have no chalky center and the grits fall from the spoon in a thick ribbon.
3. Meanwhile, pat the shrimp very dry with paper towels and toss with the smoked paprika, cayenne, half the black pepper and the remaining salt. Cut the bacon into 1/2 inch (1 cm) pieces, mince the garlic, slice the scallions keeping the whites and greens separate, juice half the lemon and cut the other half into wedges.
4. Put the bacon in a large cold skillet and set it over medium heat. Let the fat render slowly for 8 to 10 minutes, stirring now and then, until the bacon is golden and crisp. Lift it out with a slotted spoon onto paper towels and leave only 2 tablespoons of fat in the pan.
5. Turn the heat to high. When the fat just starts to smoke, add the shrimp in a single layer and sear for 1 1/2 minutes without moving them, then flip and cook 1 minute more: they should be pink, opaque and curled into a C. If they curl into an O, they are overcooked. Transfer to a plate with their juices.
6. Lower the heat to medium and add 1 1/2 tablespoons (20 g) of the butter to the pan. Cook the scallion whites and garlic for 1 minute without browning, sprinkle in the flour and stir for 30 seconds. Whisk in the chicken broth, scraping up the browned bits, simmer for 2 minutes until the sauce coats a spoon, then add the lemon juice and hot sauce.
7. Return the shrimp and their juices and the bacon to the sauce, stir for 30 seconds just to warm through, and take the pan off the heat. Taste: the sauce should be bright, a little tangy and well salted.
8. Take the grits off the heat and stir in the remaining 3 tablespoons (40 g) of butter, then the cheddar, until the cheese melts and the grits are smooth and glossy. Season with the rest of the pepper and adjust the salt.
9. Spoon the hot grits into shallow bowls, make a small well in the center with the back of a spoon, and pile in the shrimp, bacon and sauce. Scatter the scallion greens on top and serve with the lemon wedges.