Southern Shrimp and Grits for 4 Servings

Instructions:

1. In a heavy-bottomed saucepan, combine milk, chicken broth, and salt. Bring to a gentle simmer over medium heat.
2. Slowly whisk in the stone-ground grits. Reduce heat to low, cover, and simmer for 20-25 minutes, whisking occasionally until thick and velvety.
3. Stir butter and shredded cheddar cheese into the grits until completely melted and glossy. Set aside.
4. Place diced bacon in a cold cast-iron skillet and turn heat to medium. Fry until bacon is crisp and fat has rendered.
5. Remove crispy bacon bits with a slotted spoon and set aside, keeping the bacon fat in the pan.
6. Increase skillet heat to medium-high. Sauté diced onion and red bell pepper for about 4 minutes until translucent and slightly browned.
7. Stir in minced garlic, smoked paprika, and cayenne pepper; cook for 30 seconds until fragrant.
8. Add shrimp in a single layer. Sear for 2 minutes per side without moving them until a mahogany crust forms and shrimp curl into a 'C' shape.
9. Drizzle with lemon juice and stir in chopped parsley.
10. Spoon a generous portion of creamy grits into bowls and top with the shrimp and bacon mixture. Garnish with sliced green onions.