Start the grits. In a large, heavy-based saucepan, bring the 1.2 litres of chicken stock and the milk to a gentle boil over medium-high heat. As soon as you see small bubbles breaking the surface — that soft, rolling sound — slowly whisk in the grits in a steady stream. Reduce the heat to low. The mixture will feel thin at first, but within two minutes it will begin to thicken noticeably, and you'll hear a soft, rhythmic plopping sound as it bubbles.

Simmer the grits. Cook the grits, stirring every five minutes with a wooden spoon, for 35 to 40 minutes. They will transform from a pale, sandy slurry into a thick, golden porridge. When they are ready, the spoon will leave a clean trail across the bottom of the pan for a second before the grits slowly flow back. The aroma will shift from raw corn to a toasty, sweet fragrance. Stir in 60g of the butter, the grated cheddar, and a generous pinch of salt. Taste and adjust seasoning, then cover and set aside.

Sear the prawns. While the grits simmer, season the prawns with a pinch of salt and a little cayenne. Heat 2 tablespoons of oil in a large frying pan over high heat until it shimmers and a single drop of water sizzles and vanishes instantly. Add the prawns in a single layer — do not overcrowd the pan. Cook for 90 seconds per side. They will turn from greyish-blue to a vibrant coral pink, and the edges will become lightly golden. The smell will be sweet and of the sea. Transfer the prawns to a plate and set them aside.

Build the gravy base. Reduce the heat to medium. Add the remaining 2 tablespoons of oil to the same pan. Tip in the diced onion, celery, and green bell pepper. Stir to coat. Let them cook for 8 to 10 minutes, stirring occasionally. The vegetables will soften and turn translucent, and the fond on the bottom of the pan will begin to loosen. You will smell a sweet, savoury aroma.

Add the garlic and spices. Add the minced garlic, smoked paprika, and the remaining cayenne. Stir constantly for 60 seconds. The garlic will become fragrant and mellow — if it smells harsh, you have gone too far. Sprinkle the flour over the vegetables and stir thoroughly. Cook for 2 minutes, stirring continuously, until the flour loses its raw, metallic smell and the mixture turns a light golden brown.

Finish the gravy. Slowly pour in the 400ml of stock, whisking constantly to prevent lumps. Bring the gravy to a gentle simmer. As it bubbles, it will thicken to a velvety, pourable consistency. The colour will deepen to a rich, copper brown. Taste and season with salt and black pepper. Slide the cooked prawns back into the pan, along with any juices from the plate. Stir gently and let them warm through for 1 minute. The prawns should glisten in the thick, glossy sauce.

Assemble and serve. Spoon a generous portion of the creamy grits into warmed bowls. Ladle the shrimp and gravy directly over the top. Garnish with sliced spring onions and a final crack of black pepper. The contrast between the soft, cheesy grits and the bold, peppery gravy is the moment this dish comes alive.