Shrimp and Grits in 30 Minutes

Instructions:

1. In a medium saucepan, bring the milk, water, and salt to a gentle simmer over medium heat.
2. Slowly whisk in the grits in a steady stream to avoid clumps. Reduce heat to low, cover, and simmer for approximately 20 minutes, whisking vigorously every 5 minutes.
3. Once the grits are thick and velvety, stir in the butter and shredded cheddar cheese until fully melted. Keep warm on the lowest setting.
4. While grits simmer, place diced bacon in a cold cast-iron skillet. Turn heat to medium and fry until crisp. Use a slotted spoon to remove bacon bits, leaving the rendered fat in the pan.
5. Add the diced onion and red bell pepper to the bacon fat; sauté until onions are translucent and peppers have softened.
6. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Increase skillet heat to medium-high. Season the shrimp with smoked paprika, cayenne, salt, and black pepper.
8. Add shrimp to the pan in a single layer and sear until mahogany-colored and cooked through. Stir in lemon juice and fresh parsley before serving over the cheesy grits.