Start the grits: In a medium saucepan, bring the chicken stock and milk to a gentle boil over a medium-high heat. You’ll see small bubbles forming around the edges of the pan. Slowly whisk in the grits, reduce the heat to low, and stir continuously for about 5 minutes. The mixture will thicken noticeably and begin to look creamy and glossy. Once it’s thick enough to coat the back of a spoon, remove it from the heat.

Finish the grits: Stir in the grated cheddar and butter until they are fully melted and incorporated. The grits will turn a pale golden colour and smell wonderfully rich and buttery. Season with a good pinch of salt and black pepper, then cover and set aside while you cook the prawns.

Prepare the prawns: Pat the prawns dry with kitchen paper. This step is crucial because any excess moisture will stop them from browning. In a small bowl, toss the prawns with the smoked paprika, cayenne if using, and a pinch of salt and black pepper. The prawns should look lightly coated in a reddish-orange dusting of spice.

Sear the prawns: Place a large frying pan or skillet over a high heat and add the olive oil. When the oil is shimmering and you see the faintest wisp of smoke, carefully add the prawns in a single layer. Let them cook undisturbed for 1 minute — you’ll hear a satisfying sizzle. Flip them over and cook for another minute. The prawns should turn a vibrant pink with a few charred, caramelised spots, and they will feel firm to the touch. Use a slotted spoon to transfer them to a plate.

Build the sauce: Reduce the heat to medium and add the sliced spring onions and minced garlic to the same pan. Stir them for about 30 seconds until they become fragrant and the garlic turns a pale, nutty brown. The smell at this point is absolutely intoxicating.

Finish the pan sauce: Pour in the lemon juice and a splash of water (about 2 tablespoons) to deglaze the pan, scraping up any browned bits from the bottom with your wooden spoon. Let it bubble for 30 seconds, then return the prawns to the pan. Toss everything together for 30 seconds, just until the prawns are coated in the glossy, citrusy sauce. Sprinkle over the lemon zest.

Serve immediately: Spoon a generous portion of the creamy grits into each bowl. Top with the prawns and all the pan sauce, then garnish with the chopped parsley. The grits should be soft and pillowy beneath the succulent, spiced prawns. Serve straight away while everything is hot.