|1 cup heavy cream||1 cup diced red bell pepper cooked|
|1 cup milk||2 tablespoons Cajun seasoning|
|1 cup water||36 medium sized shrimp, shells removed|
|1 cup stone ground grits||1 cup sliced green onions|
|1/2 pound and 4 tablespoons butter||1 1/2 cups diced canned roma tomatoes|
|2 tablespoons salt||1 cup shrimp stock|
|12 slices thick apple wood smoked bacon|
Bring cream, milk, water & butter (1/2 pound) to a simmer. Reduce heat to low, stir in grits & salt & cook for 40 minutes to 1 hour, stirring often to prevent grits from sticking to bottom of pot. Keep warm.
Bake bacon at 300 degrees for about 30 minutes, until the bacon is cooked but not crispy. Slice the bacon in to ¼ in pieces.
For the Shrimp Stock: Save shrimp shells in a separate colander while peeling shrimp. In a large pot heat 3 Tblsp vegetable oil, when oil is hot add shrimp shells & sauté until they turn pink. Add ½ onion chopped, 1 celery stalk chopped, & 1 carrot chopped- sauté this mixture for about 1-2 minutes. Add a bay leaf, 4 black peppercorns, 2-3 sprigs of thyme & 1 Tblsp of tomato paste. Mix & sauté together for 3-5 minutes. Add 1 cup white wine & stir, let the wine evaporate, add another cup of wine, stir & let evaporate also. Add 6 cups of water & let simmer about 10 minutes. Let the mixture cool a little, then blend & strain w/ a fine strainer. Shrimp stock will keep in the fridge for up to a week.
In a wide (14-16 inch) pan, add shrimp, bacon, tomatoes, Cajun spice, peppers, & shrimp stock. Cook on medium high heat until shrimp are nearly cooked 6-8 minutes. Add 4 Tblsp of butter, & ½ of green onions, stir well, & cook until shrimp are done.
Divide Grits among 6 large deep bowls , top with 6 shrimp each. Pour remaining mix over top of shrimp then equally scatter remaining green onions for garnish.
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