MATT'S SHRIMP AND GRITS

Steps:

• For the Shrimp Stock.
• After peeling the shrimp, add the shells to the chicken stock and simmer for 30 minutes.
• Strain and reserve.
• For the Grits.
• Bring milk and cream just up to a boil and slowly pour in grits while stirring with a whisk.
• Continue to cook for another 15 minutes. Season with salt and pepper.
• (Optional) Allow grits to cool and solidify. Cut them into rounds, bread them, and deep fry each round until the exterior is crispy.
• For the Shrimp Sauce.
• Heat a sauté 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.
• Add butter to pan and allow to melt. Add flour and stir in the mixture to create a roux (singer method).
• Begin to add shrimp stock 1 cup at a time until the desired consistency is achieved. Allow to cook for 30 minutes.
• Season sauce with Worcestershire, vinegar, and finish with S&P.
• For the Shrimp.
• Mix together paprika, chili powder, onion powder, garlic powder, salt and pepper and sprinkle on shrimp.
• Saute shrimp over high heat until crisp and cooked through.
• For Plating.
• 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).