Kevin

Shrimp & Grits

 Remove heads and shells from shrimp and devein. Save shells

 In a large pot, add 2 tbsp of avocado oil, and sear the shells and heads, making sure to crush. About 2-3 mins. Add the tomato, tomato paste, 2 bay leaf, and veg stock. Simmer for 2 hours covered.

 After 2 hours, strain the broth and transfer to sauce pan. Bring to boil and reduce by half.

 In a cold pan, sauté bacon. Once brown, add shallots and garlic, and cook about 2 mins.

 Transfer to large pan, add mushrooms. Sauté about 3-4 mins, then add the shrimp stock and 2 bay leaves.

 Bring to simmer, and add shrimp, cooking 1-2 mins a side. Season with salt.

 Plate. Add grits, 1 tbsp of butter, heaping serving of shrimp, smoked paprika on top, garnished with parsley. Enjoy!

 Add water to grits in a sauce pan, and skim any floating debris. Soak for 8 hours, covered and refrigerated.

 After 8 hours, put on stove and bring to boil, mixing frequently. Once boiling, kill the heat and cover lid, let sit for 10 minutes.

 Once rested, remove lid and add bay leaf and cook on the lowest heat for 1 hour. Mix every 10 mins, adding little water if it gets dry.

 After an hour, remove bay leaf and add butter, salt, white pepper, hot sauce, lemon juice and mix. It’s ready and delicious