Start by preheating your oven to 375 degrees F (190 degrees C).
Shrimp (2 lb)
from their tails and shells and save them for later use.
Put the peeled shrimp on a large sheet pan and toss them with
Olive Oil (1 Tbsp)
Kosher Salt (to taste)
Ground Black Pepper (to taste)
. Set the pan aside.
In a large skillet or saute pan, heat
Olive Oil (1 Tbsp)
over medium heat. Once shimmering and hot, add in the Shrimp Tails and Shells. Allow them to cook stirring occasionally. Once the majority of the shells are white you know they are mostly cooked. About 5-7 minutes. Add in the
Garlic (1 clove)
and cook for thirty seconds.
Then add in the
White Wine (1 cup)
Water (1/2 cup)
. Bring to a simmer and allow this to cook until the liquid is reduced. About 15 minutes. Once the liquid is reduced and thick, strain the liquid through a strainer into a bowl. Add the liquid back to the pan and add in
Unsalted Butter (2 Tbsp)
. Whisk until incorporated and keep warm on low heat until the rest of the ingredients are warm.
Put the shrimp in the oven and cook until they are all pink and no longer opaque. Usually ten minutes.
While the shrimp are cooking get started on the toppings. In a large skillet over medium heat, add in the
Bacon (5 slices)
and cook until browned. Drain the bacon on a paper towel lined plate. Add in the
Shiitake Mushrooms (1 cup)
Scallions (1 bunch)
Cook about two minutes and then set aside with the bacon.
While the bacon is browning, start on the grits. Heat
Chicken Broth (3 cups)
in a medium saucepan, once it comes to a boil, whisk in the
Polenta Grits (1 cup)
. Turn the heat down to low and continue to whisk occasionally. Allow the grits to cook and thicken about five minutes. Add in the
Unsalted Butter (1/4 cup)
Kosher Salt (1 tsp)
Crushed Red Pepper Flakes (1/4 tsp)
Half and Half (1/4 cup)
. Whisk until the butter is melted and everything is incorporated.
Spoon 1/4 of the grits into a bowl, top with 1/4 of the bacon and mushroom mixture. Put an equal amount of shrimp into each bowl and spoon some of the sauce over the top of everything. Serve warm.