Render the Beef Bacon: Place the beef bacon lardons in a large, cold frying pan. Set the heat to medium. As the pan warms, you'll hear a gentle sizzle and see the fat begin to melt. Cook for 8-10 minutes, stirring occasionally, until the bacon is crisp and deep brown, and the rendered fat is a clear, golden liquid. Use a slotted spoon to transfer the crispy bits to a plate, leaving the glorious fat in the pan.

Start the Grits Base: In a large, heavy-bottomed saucepan, bring the chicken stock to a rolling boil over high heat. Once it's bubbling furiously, slowly pour in the grits in a steady stream, whisking constantly. The mixture will thicken immediately, and a sweet, corny aroma will fill the air. Reduce the heat to low.

Cook the Grits: Continue to cook the grits for 30-35 minutes, stirring every few minutes with a wooden spoon. They should be bubbling lazily. You'll see them transform from a thin slurry to a thick, creamy porridge. The grains will soften and swell, and the texture will become wonderfully smooth. Stir in the double cream and 40g of the butter until melted and glossy. Season with salt and pepper, then cover and keep warm.

Sauté the Vegetables: While the grits bubble away, return the frying pan with the beef bacon fat to a medium heat. Add the diced onion, green pepper, and celery. Stir well, scraping up any browned bits from the bacon. Cook for 8-10 minutes, until the vegetables are soft and translucent and the kitchen smells sweetly of sautéed onion. The fat will coat every piece, creating a rich base.

Make the Gravy: Add the minced garlic to the soft vegetables and cook for one minute until fragrant. Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly. You'll see the mixture become a thick, claggy paste – this is the roux. Slowly pour in 250ml of water or extra chicken stock, whisking vigorously to create a smooth, luscious gravy. Add the smoked paprika and cayenne, bring to a gentle simmer, and let it thicken for 3-4 minutes. It should coat the back of a spoon. Stir in the crispy bacon bits and the remaining 20g of butter until melted.

Sear the Shrimp: Pat the prawns completely dry with kitchen paper. Season them generously with salt and pepper. Heat a separate, large frying pan over high heat until it is smoking hot. Add the prawns in a single layer – you should hear a loud, satisfying sizzle. Cook for 2 minutes on one side until they are pink and slightly charred in spots. Flip them and cook for another 1-2 minutes until just cooked through and opaque. The smell of seared seafood will be intoxicating. Squeeze the lemon juice over the prawns and toss to combine.

Assemble and Serve: Give the creamy grits a final stir, adding a splash of hot stock if they have become too thick. Spoon a generous mound of grits into each warmed bowl. Ladle the vegetable and bacon gravy over the top. Arrange the seared prawns on the gravy. Finish with a scattering of sliced spring onions and a final crack of black pepper. Serve immediately, while everything is still steaming hot.