Shrimp Grits

To start, combine chicken broth and water into a medium saucepan and bring to a boil, then season generously with salt. Once the mixture comes to a boil, drop the heat down to medium-low and allow the liquid to simmer. Add in the grits and cook, whisking constantly while cooking, for about 15 minutes until the grits have absorbed the liquid and have become very tender. Add in the cheddar cheese and butter, and stir the mixture until both are melted and distributed throughout the grits. Season with salt and pepper to taste.

In a large skillet, cook the bacon, stirring occasionally, until crispy, then transfer the bacon to a cutting board and chop it into small pieces. Pour off all but 2 tablespoons of bacon fat, then return to the stovetop.

Prepare the shrimp by tossing them with garlic, oregano, paprika, and salt. Then add the shrimp into the hot bacon fat and cook over medium heat for 4 to 6 minutes until the shrimp is pink and cooked through. Transfer the cooked shrimp to a plate and set aside.

In the same skillet, cook tomato paste for 1 to 2 minutes until it has darkened in color to a deep brick red, then whisk in vegetable broth and bring the mixture to a simmer, cooking for 4 to 5 minutes. You will know the sauce is ready when it has thickened and reduced to roughly half of the original size. Season the sauce with salt to taste, then add back in the shrimp and toss to combine. Add in the scallions and lemon juice and stir to combine, then remove from the heat.

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