Grits

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3 tablespoons unsalted butter, divided

1 cup grits

2 ¼ cups whole milk

2 cups water

¾ teaspoon table salt

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Shrimp

3 tablespoons unsalted butter, divided

1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled and de-veined, shells reserved

1 tablespoon tomato paste

2 ¼ cups water

3 slices bacon, cut into ½-inch pieces

1 garlic clove, minced

½ teaspoon table salt

½ teaspoon pepper

2 tablespoons all-purpose flour

1 tablespoon lemon juice

½ teaspoon Tabasco sauce, plus extra for serving

4 scallions, sliced thin

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1. For the grits Melt 1 tablespoon butter in medium saucepan over medium heat. Add grits and cook, stirring often, until fragrant, about 3 minutes. Add milk, water, and salt. Increase heat to medium-high and bring to boil.

   Reduce heat to low; cover; and simmer, whisking often, until thick and creamy, about 25 minutes. Off heat, stir in remaining 2 tablespoons butter and season with salt and pepper to taste. Cover to keep warm.

2. For the shrimp Meanwhile, melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add reserved shrimp shells and cook, stirring occasionally, until shells are spotty brown, about 7 minutes. Stir in tomato paste and cook for 30 seconds. Add water and bring to boil. Reduce heat to low, cover, and simmer for 5 minutes.

3. Strain shrimp stock through fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids. You should have about 1 ½ cups stock (add more water if necessary to equal 1½ cups). Wipe skillet clean with paper towels.

4. Cook bacon in now-empty skillet over medium-low heat until crispy, 7 to 9 minutes. Increase heat to medium-high and stir in shrimp, garlic, salt, and pepper. Cook until edges of shrimp are just beginning to turn pink but shrimp are still translucent in center and not cooked through, about 2 minutes. Transfer shrimp mixture to bowl.

5. Melt 1 tablespoon butter in now-empty skillet over medium-high heat. Whisk in flour and cook for 1 minute. Slowly whisk in shrimp stock until incorporated. Bring to boil, reduce heat to medium-low, and simmer until

   slightly thickened, about 5 minutes.

6. Stir in shrimp mixture, cover, and cook until shrimp are cooked through, about 3 minutes. Off heat, stir in lemon juice, Tabasco, and remaining 1 tablespoon butter. Season with salt and pepper to taste. Serve shrimp over grits, sprinkled with scallions, passing extra Tabasco separately.