Stella's signature shrimp and grits Recipe - Los Angeles Times

Ingredients

• 3 tablespoons oil
• Shells from 36 medium (21/25 count) shrimp (the shrimp are used in the ragout below)
• 1/2 onion, chopped
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1 bay leaf
• 4 black peppercorns
• 2 to 3 sprigs thyme
• 1 tablespoon tomato paste
• 2 cups white wine, divided
• 6 cups water
• 1 cup heavy cream
• 1 cup milk, more if needed
• 1 cup water, more if needed
• 1 cup stone ground grits (the restaurant uses Adluh Mills white grits)
• 1 teaspoon salt, more to taste
• 1/4 to 1/2 cup (1/2 to 1 stick) butter, cubed
• 12 slices thick-cut applewood smoked bacon, cut into 1/4-inch pieces
• 1 cup diced red bell pepper
• 3 dozen shelled medium shrimp
• 1 1/2 cups peeled and chopped fresh plum or canned tomatoes
• 2 tablespoons Creole seasoning
• 1 cup Shrimp Stock
• 2 tablespoons butter, chopped
• 1 cup sliced green onions, divided
• Hot sauce, optional
• Creamy Grits