Skillet Shrimp and Cheddar Grits with Charred Corn

Ingredients

• 1 cup stone-ground yellow grits
• 4 cups low-sodium chicken stock or water
• 1 cup whole milk
• 1 teaspoon kosher salt, plus more to taste
• 4 tablespoons unsalted butter, divided
• 1 cup shredded sharp cheddar cheese
• 1 pound large shrimp, peeled and deveined
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 2 slices thick-cut bacon, finely chopped
• 1 1/2 cups fresh or frozen corn kernels
• 1/2 small red bell pepper, diced
• 3 scallions, thinly sliced, white and green parts separated
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Bring the stock, milk, and salt to a gentle boil in a medium saucepan. Slowly whisk in the grits, reduce the heat to low, and cover partially.
2. Cook the grits for 25 to 30 minutes, whisking every 5 minutes to prevent sticking, until tender and creamy. Stir in 2 tablespoons of the butter and the cheddar, then cover and keep warm over very low heat.
3. Pat the shrimp dry. Toss them with the smoked paprika, cayenne, and garlic powder.
4. Place a large skillet over medium heat and add the bacon. Cook for 4 to 5 minutes, until crisp. Transfer the bacon to a paper towel, leaving 1 tablespoon of drippings in the skillet.
5. Increase the heat to medium-high. Add the corn and bell pepper and cook for 3 to 4 minutes, stirring occasionally, until the corn is lightly charred and the pepper begins to soften.
6. Add the remaining 2 tablespoons butter, the scallion whites, and the garlic. Cook for 30 seconds, then add the seasoned shrimp in a single layer.
7. Cook the shrimp for 1 1/2 to 2 minutes per side, until opaque and curled. Remove the skillet from the heat and stir in the lemon juice and parsley.
8. Taste the grits and season with additional salt if needed. Spoon the grits into shallow bowls and top with the shrimp mixture, crisp bacon, and scallion greens.