Classic Southern Shrimp and Grits

Separate the 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) and 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) , and Lemon (1) . 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.

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) and 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 (4 Tbsp) , Kosher Salt (1 tsp) , Crushed Red Pepper Flakes (1/4 tsp) , and Kemps Half & Half (4 Tbsp) . Whisk until the butter is melted and everything is incorporated.