Make the marinade for the shrimp by stirring together the olive oil, garlic, smoked paprika, salt, and black pepper. Add the shrimp and toss to coat evenly.
1 tablespoon olive oil, 14 grams garlic, 1 teaspoon smoked paprika, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 300 grams shrimp
To cook the grits, add the chicken stock and milk to a pot and bring the mixture to a boil.
1 1/2 cups low sodium chicken stock, 1 1/2 cup whole milk
Add the grits, and quickly stir them into the milk and stock. Continue stirring the mixture until it starts to thicken slightly (about a minute).
85 grams grits
Turn the heat down all the way and cover the pot with a lid. Let this simmer for 10 minutes, being sure to stir it every 3 minutes or so to keep it from burning.
When the 10 minutes are up, give it one last stir, cover it with the lid, and remove the pan from the heat. Let this steam without opening the lid while you prepare the shrimp.
For the shrimp, heat a frying pan over medium high heat until hot. Add the olive oil and ham(or bacon) and fry it until it starts to brown.
1 tablespoon olive oil, 90 grams Tasso ham
Add the onions and bell peppers and saute the mixture until the onions are soft and translucent.
90 grams onion, 65 grams red bell pepper
Add the shrimp mixture along with any remaining marinade and spread the shrimp in a single layer in the pan.
When the shrimp is half cooked, toss the shrimp to flip them over and then flip over any shrimp that got missed.
Let these fry until the shrimp is cooked through and the onions have started to brown.
To finish the grits, turn the heat back on and then add the grated cheese in 3 additions, stirring until the cheese is fully incorporated after each addition.
80 grams cheddar cheese
When the cheese is incorporated, stir in the butter.
1 tablespoon butter
Serve the shrimp and grits in a bowl and then garnish with chopped parsley or scallions and a squeeze of lemon.
1/2 Lemon, Flat-leaf parsley