Shrimp and Grits

Ingredients

• 2 cup uncooked white coarse-ground grits
• ½ cup freshly grated Parmigiano-Reggiano cheese
• ¼ cup unsalted butter
• 1 pound medium-size raw shrimp (peeled)
• 6 tablespoon unsalted butter
• 1 medium -size Vidalia onion (diced)
• ½ teaspoon kosher salt
• ¼ teaspoon ground white pepper
• ¼ teaspoon ground red pepper
• 1 tablespoon all-purpose flour
• ½ cup chicken broth
• ¼ cup Madeira
• 2 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley

Instructions

1. Bring 7 cups water to a boil in a 4 quart saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium and cook, whisking constantly for 5 minutes. Cover, reduce heat to low and cook, stirring occasionally for 1 hour or until tender. Fold in cheese and 1/4 cup butter.
2. Cook bacon in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until crisp. Remove bacon and drain on paper towels, reserving 2 tbsp. of drippings in skillet.
3. Melt 6 tbsp. butter in hot drippings in skillet. Reduce heat. Add onion, poblano pepper, and garlic; sauté 2 minutes or until onion is translucent. Add shrimp; cook, stirring often for 1 to 2 minutes. Add salt and white and red pepper; toss to coat.
4. Sprinkle flour over shrimp mixture; toss. Add broth, Madeira and lemon juice. Cook just until shrimp turn pink, stirring to loosen particles from skillet. Stir in bacon and parsley. Serve over grits with green onion.