Southern Creamy Shrimp and Grits

Instructions:

1. In a heavy-bottomed saucepan, combine the stone-ground grits, milk, chicken broth, and salt.
2. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce to low.
3. Cover and simmer, whisking every 5 minutes to prevent sticking, until the grits are thick and velvety, about 20–25 minutes.
4. Remove the grits from heat and stir in 4 tbsp (56g) unsalted butter and the grated cheddar cheese until completely melted and glossy; cover and set aside.
5. Place a cast-iron skillet over medium heat. Add the diced smoked turkey and cook until the fat renders and the edges are crisp and rich brown.
6. Add 2 tbsp (28g) unsalted butter to the pan. Once melted, toss in the diced onion and red bell pepper and sauté for 4–5 minutes until the vegetables are softened and translucent.
7. Stir in the minced garlic, smoked paprika, and cayenne pepper, cooking for 60 seconds until fragrant.
8. Increase the skillet heat to medium-high. Add the shrimp in a single layer (cook in batches if they don't fit in one layer).
9. Sear for 2 minutes per side without moving them, until they are opaque and firm, reaching an internal temperature of 145°F/63°C.
10. Drizzle the fresh lemon juice over the shrimp and toss once to coat in the pan sauce, then remove from heat immediately.
11. Spoon the creamy grits into bowls, top with the seared shrimp and turkey mixture, and garnish with sliced green onion.