3–4 strips thick smoky bacon, cut into 1-inch pieces
½ onion, minced
2–3 cloves garlic, minced
1 lb large shrimp, peeled (use peels to make stock)
Salt
1 pint heavy cream, divided
2–2½ cups shrimp stock
Butter
Black pepper
Cayenne pepper
Paprika
Chile flakes
Lime juice
1 recipe coarse grain hominy grits, timed to finish when shrimp are ready to serve
3–4 scallions, sliced
Fry bacon in a pan until not too crisp; remove and reserve.
Sauté onion and garlic in bacon fat until just softened (about 2–3 minutes).
2–3 minutes
Lightly season shrimp with salt and add to the pan; sauté until about half-cooked and just turning pink. Remove and reserve with the bacon.
Deglaze pan with sherry.
Add 1 cup (250 ml) cream, bring to boil, and reduce.
Add 1 cup shrimp stock, bring to a high simmer, and reduce. The liquid should thicken; if necessary, add floured butter at this point (beurre manié).
Season sauce with salt, pepper, chili flakes, cayenne, and paprika
Add bacon and shrimp to the sauce, and cook gently until shrimp are just done.
Add lime juice.
Serve over grits, and garnish with scallions.
- •Make the shrimp stock with shrimp peels and parts, dried shrimp flakes, mirepoix, and peppercorns.
- •The scallions can be replaced with minced chives.