1/2 lb. Thick-Cut Bacon, cut into small dice
3 each Garlic Cloves, sliced
2 each Shallots, julienne
2 Tbsp Sherry
3 Tbsp Tabasco or cayenne sauce
2 cup Shrimp Stock (see recipe below)
2 each Tomatoes, diced
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
In a medium sauce pan, render bacon until soft. Add garlic and shallots and sauté until translucent. Deglaze with sherry and Tabasco. Add tomatoes and reduce for 1-2 minutes. Add shrimp stock, salt & pepper and bring to a simmer. Cook for 15 minutes and reserve for the main dish.
When peeling shrimp for the dish, save the shells and use them to make the stock. Place shells in a pot and cover with water. Add 1 onion, chopped into large pieces, and 10-15 whole peppercorns. Simmer for 1 1/2 hours. Strain and let cool.
1/2 cup Grits, quick cooking
1 cup Milk
1 1/4 cup Half & Half
2 Tbsp Butter
1 Tbsp Kosher Salt
1/2 Tbsp Fresh Ground Black Pepper
1/4 cup Goat Cheese, soft
Boil milk and half & half. Add grits and cook according to package directions. Add butter and stir until melted. Add salt & pepper. If desired, add a small amount of goat cheese or white sharp cheddar cheese.