Gulf Shrimp and Grits | Louisiana Kitchen & Culture

Ingredients

• Shrimp
• 1/4 cup raw smoked bacon, chopped
• 2 large shallots, minced
• 2 cloves garlic, thinly sliced
• 1/2 cup dry white wine
• 20 jumbo Gulf shrimp (10-12 count) peeled and deveined
• 1/4 cup warm water
• 1 tablespoon fresh thyme
• 1/4 cup sliced green onions
• 1 cup roasted shiitake mushrooms
• 1/2 stick butter, room temperature
• Grits
• 2 cups water
• 2 cups whole milk
• 1 stick salted butter
• 1½ cups stone ground grits
• salt and freshly ground pepper to taste