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6servings
1hr35mins
GRITS
2 cups uncooked white coarse-ground grits
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup unsalted butter
SHRIMP SAUCE
1 pound unpeeled, medium-size raw shrimp (2 8/31 count)
4 thick hickory-smoked bacon slices, diced
6 tablespoons unsalted butter
1 medium-size Vidalia onion, diced
1/2 poblano pepper, diced
3 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground red pepper
1 tablespoon all-purpose flour
1/2 cup chicken broth
1/4 cup Madeira
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 green onion, chopped
1. Combine 1 1/2 gallons water and first 7 ingredients in a large Dutch oven, stirring well. Bring to a boil. Add shrimp, and cook over high heat 3 minutes or just until shrimp turn pink; drain.
2. Place shrimp immediately in a single layer over ice on a rimmed baking sheet. Let cool 5 minutes. Remove shrimp with tongs to a bowl; cover and chill.
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