1. Cook the Grits

1. In a saucepan, combine chicken stock, milk, and heavy cream and bring to a gentle simmer.

2. Slowly whisk in the stone-ground grits to prevent clumping.

3. Reduce heat to low and cook, stirring frequently, for 20–30 minutes until thick and creamy.

4. Stir in butter, hot sauce, and sugar.

5. Season with salt and black pepper to taste.

6. Keep warm over very low heat, adding a splash of milk if they become too thick.

2. Cook the Guanciale

1. In a sauté pan over medium heat, cook diced guanciale until the fat renders and the meat becomes crispy.

2. Remove and reserve, leaving the rendered fat in the pan.

3. Sauté the Vegetables

1. Add onion and bell pepper to the pan and cook for 2–3 minutes until softened.

2. Add garlic and mushrooms and sauté until fragrant and lightly browned.

3. Add cherry tomatoes and cook briefly until they begin to soften.

4. Cook the Shrimp

1. Season shrimp with salt, pepper, and paprika.

2. Add shrimp to the pan and cook for about 1 minute per side, just until they start turning pink.

5. Build the Sauce

1. Deglaze the pan with sherry wine, scraping up any browned bits.

2. Let the wine reduce for 1–2 minutes.

3. Stir in 1 tbsp butter to finish the sauce.

4. Add the crispy guanciale back to the pan.

5. Finish with fresh lemon juice and chopped parsley.

6. Plating

1. Spoon a generous portion of creamy grits into a bowl.

2. Arrange shrimp and vegetables on top.

3. Spoon the sherry pan sauce over the dish.

4. Garnish with extra parsley and a squeeze of lemon.