Start the grits base: In a medium saucepan, bring the chicken stock and milk to a gentle boil over medium-high heat. You'll see small bubbles forming around the edges and a light steam rising from the surface. Slowly whisk in the grits in a steady stream, reducing the heat to low. Stir constantly for about 5 minutes until the mixture thickens and becomes smooth — the texture should feel heavy on the spoon and look like wet sand.

Finish the grits: Once the grits have absorbed most of the liquid and are creamy (you'll notice they pull away from the sides of the pan when stirred), remove from the heat. Stir in 20g of the butter and the grated cheddar until fully melted. The colour will shift to a pale golden yellow, and the smell will be rich and buttery. Cover and set aside while you prepare the shrimp.

Sear the shrimp: Pat the prawns dry with kitchen paper — this step is essential for a good sear. Heat 1 tablespoon of olive oil in a large frying pan over high heat until it shimmers. Add the prawns in a single layer and cook for 1½ minutes per side. You'll know they're ready when they turn from greyish-pink to a vibrant coral colour and the edges begin to curl slightly. Transfer the cooked shrimp to a plate and set aside.

Sauté the vegetables: Reduce the heat to medium and add the remaining olive oil. Tip in the diced onion and red bell pepper. Cook for 4–5 minutes, stirring occasionally, until the onion becomes translucent and the pepper softens. The kitchen will fill with a sweet, savoury aroma. Add the minced garlic and cook for a further 30 seconds until fragrant — be careful not to let it burn or it will taste bitter.

Build the sauce: Sprinkle the plain flour and smoked paprika over the vegetables. Stir constantly for 1 minute to cook out the raw flour taste; the mixture will look thick and pasty. Slowly pour in 200ml of the remaining stock while whisking vigorously to prevent lumps. The sauce will begin to bubble and thicken within 2 minutes — it should coat the back of a spoon.

Combine and finish: Return the cooked shrimp to the pan along with any juices from the plate. Stir in the lemon juice and the remaining 20g of butter. Cook for 1–2 minutes until the shrimp are heated through and the sauce is glossy. Taste and adjust seasoning with salt and black pepper. The finished sauce should be rich, slightly tangy from the lemon, and clinging to each prawn.

Serve immediately: Spoon the creamy grits into shallow bowls and top with the shrimp and sauce. Garnish with sliced spring onions for a fresh, peppery finish. The contrast between the smooth grits and the savoury shrimp sauce is exactly what makes this dish so satisfying.