Parmesan Potato “Grits” with BBQ Gulf Shrimp - Potato Goodness

Ingredients

• 1-1/2 pounds (680g) Russet Potatoes, finely diced into 1/8th inch cubes
• 1-1/2 cup (360ml) Cold Water
• 1 cup (240ml) Heavy Cream
• 2-1/2 teaspoons (7g) Sea Salt
• 1 teaspoon (2g) Ground White Pepper
• 1 tablespoon (14g) Unsalted Butter, softened
• 2/3 cup (60g) Grated Parmesan Cheese
• ¼ cup (14g) Fresh Chives, Chopped
• 2 teaspoons (2g) Fresh Lemon Zest
• 1 tablespoon (15ml) Fresh Lemon Juice
• 1-1/2 pounds (680g) White Gulf Shrimp, raw, thawed, peeled and deveined
• 2 tablespoons (30ml) Vegetable Oil
• 1 tablespoon (4g) Smoked Paprika
• ½ teaspoon (1g) Cayenne Pepper
• ½ teaspoon (1g) Sea Salt
• 2 each (10g) Garlic Cloves, chopped
• 2 ounces (67g) Bacon, chopped
• ¾ cup (120g) Yellow Onions, chopped ¼ inch
• ¼ cup (40g) Celery, chopped ¼ inch
• ¼ cup (40g) Green Bell Pepper, chopped ¼ inch
• ½ cup (80g) Roma Tomatoes, chopped ½ inch
• 2 tablespoons (50g) Tomato Paste
• 2 tablespoons (20g) All Purpose Flour
• 1 tablespoon (7g) Cajun Seasoning
• 1-1/2 tablespoons (12g) Smoked Paprika
• ¾ cup (180ml) Chicken Stock
• ¼ cup (60ml) Heavy Cream
• 1 teaspoon (3g) Sea Salt
• 1 teaspoon (3g) Freshly Ground Black Pepper
• ½ cup (80g) Green Onions, chopped