Gather your mise en place; collect all equipment and ingredients before starting.

Soak the grits overnight in water if possible. Skim away any chaff and strain before cooking, reserving the soaking water.

Dice the bacon. Quarter the mushrooms. Mince the shallot and slice the garlic.

Remove the shells from the shrimp; reserve for the broth.

Chop parsley and cut a lemon wedge for finishing.

Make the Tomato-Shrimp Broth:

In a saucepan, heat 2 tablespoons butter. Add shrimp shells, searing for 1 – 2 minutes.

Stir in diced tomatoes, tomato paste, 2 bay leaves, and vegetable stock. Simmer for 2 hours, covered.

Strain through a fine-mesh sieve, pressing solids to release liquid. Return stock to the pan and By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce by half.

Cook the Grits:

Pour the water into a pot and bring to a low simmer. Gradually whisk in the grits, stirring constantly.

Lower the heat and add 3 bay leaves. Cook slowly, stirring often and scraping down the sides, until the grits are soft, creamy, and fluffy (about 45 – 60 minutes). Add water as needed to adjust consistency.

Remove bay leaves, stir in butter, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt, white pepper, and a squeeze of lemon juice. Cover and keep warm.

Cook the Shrimp:

In a large From the French verb ​“sauter,” meaning ​“to jump.” To sauté means we are cooking food in a pan using a small amount of oil or fat. You move the food around quickly with a spoon or a flick of your wrist, sometimes it looks like it’s jumping!sauté pan, melt 2 tablespoons butter over medium heat. Add bacon and cook gently until crisp, rendering fat.

Add shallot and garlic, cooking until softened. Strain off excess fat if needed.

Add 2 cups reduced shrimp stock, mushrooms, and 2 bay leaves. Simmer for 2 minutes.

Lay shrimp in a single layer over the broth, Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason lightly with salt, and cook gently until just opaque, turning once, about 2 minutes total. Do not overcook.

Assemble the Dish:

 

Stir the grits and spoon into bowls. Top with shrimp, bacon, mushrooms, and broth. Finish with smoked paprika, a squeeze of lemon juice, and parsley. Serve immediately.