Shrimp and Grits

Method

1. season5 min
   room temperature, uncovered
   shrimp + half the salt + smoked paprika + cayenne — a short dry cure pulls surface moisture, and dry shrimp brown instead of steaming when they hit the pan
2. whisk3 min
   liquid at a bare boil
   water + milk + remaining salt, then rain the grits in while whisking constantly; dumped in all at once the outer starch gels on contact and traps dry cores that never soften
3. simmer30 min
   lowest heat, lid ajar, stirring every 5 min
   grits, until each grain is swollen and no chalk remains on the tongue — coarse stone-ground corn needs the full half hour, and scraping the bottom on each stir is what keeps the starch from scorching and turning the whole pot bitter
4. fry6 min
   medium, cold skillet start
   bacon, until the fat runs clear and the meat crisps; lift the bacon out and leave about 2 tbsp of rendered fat = the cooking medium and half the seasoning
5. sear3 min
   medium-high, single layer
   shrimp in the bacon fat, 90 seconds a side, pulled the moment they turn opaque and bend into a loose C — a tight O means the protein has contracted past done and squeezed its water out
6. deglaze3 min
   medium
   + garlic 30 seconds, then + chicken stock (+ white wine) scraping the browned fond loose, and reduce until it coats a spoon = pan sauce
7. mix2 min
   off the heat
   grits + butter + cheddar, stirred until glossy; added over flame the cheese proteins tighten and weep fat, leaving a greasy, stringy porridge instead of a smooth one
8. top2 min
   grits in shallow bowls + shrimp + pan sauce off the heat with lemon juice + hot sauce whisked in + crisp bacon + scallion + black pepper — the acid goes in last so the heat does not flatten it