This takes a traditional grits recip and makes a cheesy, stretchy, light, fluffy and smooth grits that will make you feel like you have won the taste lottery.
Add the jerk seasoning, pinches of salt and Scotch Bonnet Pepper Seasoning and set aside.
Heat a large skillet until very hot. Add the oil. Then sear shrimp on each side for 1 1/2 minutes each side.
Pour out the shrimp and oil in a bowl
Add water, milk, salt and bay leaf to a medium pot and bring to a boil.
While whisking briskly, slowly pour the PAN Harina in the mils and water mixture.
Turn heat down immediately to very very low, whisking to avoid any lumps. Cook for 15 minutes until s the grits thickens and reduces. Add cheese and continue to whisk.
Reduce heat and cook grits at a bare simmer, covered, stirring frequently, until water is fully absorbed and grits thickened. This will take you about 15 minutes. Add cheeses. Then serve straight from stove into shallow pasta/soup bowls and top with shrimp and garnish each bowl with scallions.