Matt'S Shrimp And Grits - cooking recipe

Ingredients

2 cups milk
1 1/2 cups heavy cream
3/4 cup grits or 5 ounces grits
1 quart chicken stock
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 tablespoon kosher salt
1/2 tablespoon fresh ground black pepper
2 lbs shrimp
2 ounces bacon, sm dice
1/2 ounce garlic, mince
3 ounces yellow onions, sm dice
2 ounces green peppers, sm dice
2 ounces red bell peppers, sm dice
1 ounce butter
1 ounce all-purpose flour
1/2 teaspoon Worcestershire sauce
1/2 teaspoon apple cider vinegar
1 ounce fresh parsley, mince (optional)

Preparation

For the Shrimp Stock.
After peeling the shrimp, add the shells to the chicken stock and simmer for 30 minutes.
Strain and reserve.
For the Grits.
Bring milk and cream just up to a boil and slowly pour in grits while stirring with a whisk.
Continue to cook for another 15 minutes. Season with salt and pepper.
(Optional) Allow grits to cool and solidify. Cut them into rounds, bread them, and deep fry each round until the exterior is crispy.
For the Shrimp Sauce.
Heat a saute pan over medium-high heat. Add bacon and render for 2-3 minutes. Add garlic and onion and cook 3 minutes. Add Peppers and cook another 2 minutes.
Add butter to pan and allow to melt. Add flour and stir in the mixture to create a roux (singer method).
Begin to add shrimp stock 1 cup at a time until the desired consistency is achieved. Allow to cook for 30 minutes.
Season sauce with Worcestershire, vinegar, and finish with S&P.
For the Shrimp.
Mix together paprika, chili powder, onion powder, garlic powder, salt and pepper and sprinkle on shrimp.
Saute shrimp over high heat until crisp and cooked through.
For Plating.
Center the grits in the middle of a bowl. Place desired serving of shrimp over top of the grits and ladle shrimp sauce around the grits. Garnish with freshly mince parsley (if desired).