Begin by making the grits. Bring the chicken stock to a boil over high heat. Add the salt to the pot, followed by the grits.

Reduce the heat to medium and use a whisk to stir the grits into the chicken stock until combined. Cook for 5 minutes, stirring occasionally.

Remove the grits from the heat and fold in the cheddar cheese and butter. Once fully combined, cover and set aside while you prepare the spot prawns.

Add the peeled and deveined spot prawns to a large bowl and set aside.

In a small bowl, combine the 1 tablespoon of paprika with the cayenne pepper, black pepper, salt, smoked paprika, oregano and thyme. Mix all the spices to combine.

Add 1 tablespoon of olive oil on top of the spot prawns, then sprinkle the spice mix over top. Use your hands to mix the spot prawns with the spice mix, making sure that all the spot prawns are evenly coated.

Add 2 tablespoons of olive oil to a large pan over medium-high heat. Once hot, add the spot prawns to the pan. Cook for 1 ½ to 2 minutes per side until fully cooked. Remove the spot prawns from the pan as set aside for later.

Next, make the gravy. Add the shallot, red bell pepper and green bell pepper to the pan. Cook, stirring occasionally for 3-4 minutes, or until the shallot and peppers have softened.

Add the garlic to the pan and cook for 30 seconds.

Add the flour to the pan and stir until combined. Cook for 2 minutes to remove the floury taste.

Next, add the chicken broth, wine and 2 teaspoons of paprika to the pan. Reduce the heat to low and stir until the sauce has thickened, about 2 minutes.

To serve, add the grits to a plate, top with the gravy and the cooked spot prawns. Garnish with a sprinkle of chives and a wedge of lemon. Enjoy!