- 6 slices bacon
- ¾ pound andouille sausage, halved and sliced
- 1 cup onion, finely chopped
- ½ cup celery, finely chopped
- 1 cup green bell pepper, finely chopped
- 24 large Gulf shrimp, peeled and deveined
- 1 cup white wine
- 4 ounces (1 stick) butter
- Sea salt, to taste
- ¼ cup Shack Blackening Spice Mix (You could also use Chef Paul Prudhomme’s Magic Seasoning, a blend of paprika, salt, onion powder, garlic powder, cayenne, white and black pepper, dried thyme and oregano.)
- ¼ cup green onion, sliced
- ¼ cup Parmesan, shaved
- 1 cup chicken stock
- 1 cup heavy cream
- 1 cup water
- 1 cup Logan Turnpike Mill stone-ground white grits
- 1 cup grated sharp white cheddar cheese
- Salt and freshly ground black pepper
To make the grits: Place the stock, cream and water in a heavy-bottomed pan. Bring to a boil and add the grits. Stir constantly for the first 4 minutes. Reduce the heat to low and continue to cook until the grits are soft, stirring occasionally to keep the bottom from scorching. Add the cheese and stir until melted. Season with salt and pepper to taste. Remove from the heat and keep warm.
To make the shrimp: In large, heavy-bottomed saucepan over low heat, cook bacon and sausage until crisp and fat is rendered. Add the onion, celery, bell pepper and sauté for about 5–7 minutes, until translucent and fragrant.
Season shrimp with spice mixture and add to pan, searing all sides. Add white wine to deglaze pan and cook until liquid is reduced by half. Whisk in butter. Season to taste with salt and add green onion and toss in mixture. Put 4-ounce portion of cooked grits in bowl and spoon shrimp mixture on top of grits. Garnish with Parmesan cheese. Enjoy.