• 1 pound 21-30 count shrimp, peeled, deveined, shells retained
• 6 slices bacon
• 1/3 cup celery, minced (usually 2-3 stalks)
• 1/2 cup green pepper, minced (usually just the sides of a larger pepper)
• 1 cup green onions, chopped (usually 3-4 bunches)
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 2 bay leaves
• 2 tablespoons tomato paste

• shrimp stock from retained shells
• 3 tablespoons unsalted butter*,  room temperature
• 3 tablespoons all purpose flour
• 1 cup heavy cream, heated
• 1/3 cup dry white wine
• Texas Pete hot sauce, to taste
• 3 tablespoons butter*
• kosher salt and fresh cracked black pepper

Prepare grits as directed below. While grits are cooking, place shrimp shells in a small pot and just cover with water. Cook on low heat, do not boil, for about 20 minutes. Remove from heat and let cool. Meanwhile, fry bacon in large heavy bottom skillet until crisp. Remove to paper towels and drain, leaving grease in the pan. Still over medium heat, add the celery, green pepper, green onions and garlic to the skillet. Sauté 4-5 minutes. Add the fresh thyme and bay leaves and sauté another 1 minute. Stir in tomato paste and cook another 1 minute. Strain shells and add 1 cup of shrimp stock to the vegetable mixture. Raise heat to high and cook until liquid evaporates by half, about 5 minutes.

While reducing liquid, in a small bowl, use your fingers to mash 3 tablespoons butter and flour together into a paste. (This is referred to as a beurre manié in French cooking). Lower heat to medium low and stir the beurre manié slowly into the mixture. When totally incorporated, add heated cream and stir well. Add hot sauce. Simmer slowly for 4-5 minutes.

Meanwhile, in another cast iron skillet, melt remaining 3 tablespoons butter over medium-high heat. Stir fry shrimp until they just start to turn pink, but do not cook through. Sprinkle with salt and pepper to taste. Pour shrimp mixture into other skillet with cream sauce and stir to combine. Add crumble bacon and serve over creamy grits (below).

• 2 cups water
• 2 cups milk
• 2 tablespoons butter*

• 1 cup stone-ground grits
• kosher salt

* 8 tablespoons in total