Check off each step as you cook.

1. 01Cook the grits.Bring water and milk just to a simmer in a heavy saucepan. Whisk in the grits and half the salt. Reduce to low and cook for 25–35 minutes, or as the packet directs, stirring frequently until tender and creamy. Add a little hot water if they tighten before becoming tender. Stir in half the butter and keep warm over very low heat.
2. 02Build the pan base.While the grits cook, crisp bacon in a wide skillet over medium heat for 6–8 minutes. Lift onto a plate, leaving about 1 tablespoon of fat for the base batch, proportionally more for larger batches. Soften shallot in that fat for 3–4 minutes, then stir in garlic for 30 seconds.
3. 03Cook the shrimp.Pat shrimp dry and add to the skillet in one layer, using batches if needed. Cook for about 1–2 minutes per side. Add stock and pepper and simmer for another minute or two, until the shrimp are pearly and opaque throughout; a thermometer can confirm 145°F / 63°C. Transfer shrimp out briefly if the sauce needs further reduction.
4. 04Finish the sauce.Take the skillet off the heat. Stir in the remaining butter, lemon juice, bacon, and half the scallions, returning any shrimp to the sauce. Taste before adding the remaining salt.
5. 05Serve promptly.Loosen the warm grits with a little hot water if needed. Spoon into shallow bowls, add shrimp and pan sauce, and scatter over the remaining scallions.

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