Start the grits: In a large, heavy-bottomed saucepan, bring the chicken stock and milk to a gentle boil over medium-high heat. You will see small bubbles breaking the surface. Slowly whisk in the stoneground grits in a steady stream, stirring constantly to prevent lumps. The mixture will immediately thicken and start to release a sweet, corny aroma.

Simmer the grits: Reduce the heat to low so the liquid is barely trembling — a lazy bubble here and there. Cover the pan and cook for 35–40 minutes, stirring every 5 minutes with a wooden spoon. You will feel the grits becoming heavier and creamier as they absorb the liquid. The finished texture should be soft and porridge-like, with the individual grains still offering a slight, pleasant bite.

Finish the grits: Remove the pan from the heat. Stir in 60g of the butter and all of the grated cheddar cheese until completely melted and smooth. The colour will turn a pale, golden yellow. Season generously with salt and black pepper. Cover and set aside while you prepare the shrimp.

Sear the shrimp: Pat the prawns dry with kitchen paper — this is crucial for a good sear. Season them with a pinch of salt and the smoked paprika. In a large frying pan over high heat, melt the remaining 40g of butter until it foams and smells nutty. Add the prawns in a single layer — do not overcrowd the pan. Cook for 90 seconds on the first side until they turn pink and develop a golden-brown crust. Flip and cook for another minute until just opaque through the centre. Transfer the prawns to a plate, leaving the buttery juices in the pan.

Build the sauce: Reduce the heat to medium. Add the diced onion and green pepper to the same pan and cook for 4–5 minutes, stirring occasionally, until they soften and become translucent. You should hear a gentle sizzle. Add the minced garlic and cook for 30 seconds until fragrant — the smell will be intoxicating. Stir in the tomato paste and cayenne pepper, cooking for another minute until the paste darkens slightly and smells rich.

Combine and serve: Pour in 100ml of water and the lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the sauce simmer for 2 minutes until it thickens slightly. Return the prawns to the pan, toss to coat in the sauce, and cook for 30 seconds just to warm through. Spoon a generous mound of creamy grits into each bowl, top with the saucy shrimp, and garnish with fresh parsley.