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1
For the Shrimp Stock.
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2
After peeling the shrimp, add the shells to the chicken stock and simmer for 30 minutes.
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3
Strain and reserve.
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4
For the Grits.
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5
Bring milk and cream just up to a boil and slowly pour in grits while stirring with a whisk.
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6
Continue to cook for another 15 minutes. Season with salt and pepper.
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7
(Optional) Allow grits to cool and solidify. Cut them into rounds, bread them, and deep fry each round until the exterior is crispy.
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8
For the Shrimp Sauce.
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9
Heat a saute pan over medium-high heat. Add bacon and render for 2-3 minutes. Add garlic and onion and cook 3 minutes. Add Peppers and cook another 2 minutes.
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10
Add butter to pan and allow to melt. Add flour and stir in the mixture to create a roux (singer method).
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11
Begin to add shrimp stock 1 cup at a time until the desired consistency is achieved. Allow to cook for 30 minutes.
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12
Season sauce with Worcestershire, vinegar, and finish with S&P.
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13
For the Shrimp.
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14
Mix together paprika, chili powder, onion powder, garlic powder, salt and pepper and sprinkle on shrimp.
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15
Saute shrimp over high heat until crisp and cooked through.
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16
For Plating.
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17
Center the grits in the middle of a bowl. Place desired serving of shrimp over top of the grits and ladle shrimp sauce around the grits. Garnish with freshly mince parsley (if desired).
