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1
In a bowl, mix the shrimp with the hot sauce, Old Bay Seasoning, cayenne pepper, garlic salt, black pepper, 1/4 teaspoon kosher salt, olive oil and chopped scallions.
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2
Set aside.
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3
In a heavy bottom pot, bring the chicken stock to a rolling boil with 1/4 teaspoon kosher salt.
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4
Slowly whisk in the grits and cook until the grits have thickened and become tender.
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5
For quick grits, this will take about 5-7 minutes over medium heat.
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6
For regular grits, simmer for about 25 minutes.
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7
Once done, stir in half of the unsalted butter and the cheddar cheese.
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8
Taste and adjust seasonings as needed.
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9
Cover and keep warm.
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10
Heat a cast iron skillet or other heavy bottom skillet over medium heat then add bacon.
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11
Slowly saute the bacon until it becomes crispy and the fat has rendered downabout 5 minutes.
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12
Use a slotted spoon and transfer the bacon bits to a plate covered with paper towels.
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13
Reserve one tablespoon of bacon drippings in the pan and discard the rest.
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14
Saute shallots in the bacon drippings until translucent.
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15
Add the diced bell peppers and cook for an additional two minutes.
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16
Add the garlic and shrimp and cook until the shrimp just begins to turn pinkabout 2 minutes.
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17
Remove the shrimp from the skillet.
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18
Turn the heat to medium high and pour in the white wine.
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19
Use a wooden spoon and scrape the bottom of the skillet to release all the brown bits.
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20
Allow the wine to come to a boil and reduce the liquid for 2-3 minutes.
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21
Stir in the remaining half of the butter, Worcestershire sauce, and red chili flakes.
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22
Add the shrimp back into the skillet and allow the items to cook for an additional minute.
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23
Taste and season as needed.
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24
Divide the cheesy grits into four bowls and top each mound with the shrimp mixture.
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25
Sprinkle each bowl with the additional cheddar cheese, scallions and crispy bacon.
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26
Serve immediately.
