Queenie's: Shrimp & Grits

(serves 4)

Ingredients

32 oz. can whole tomatoes, crushed by hand
1 lb. fresh tomatoes
1 cup white wine
2 cups chicken or shrimp stock
lb. bacon, cut into small dices
cup reserved bacon fat
cup all-purpose flour
2 tablespoons kosher salt
1 tablespoon smoked paprika
1 tablespoon sweet paprika
teaspoon coarsely ground black pepper
teaspoon crushed red pepper
teaspoon garlic powder
teaspoon onion powder
1/8 teaspoon cayenne pepper

1 tablespoon fresh squeezed lemon juice
4 servings grits, prepared according to package directions
20 16/20 sized shrimp
Salt and pepper to taste
Parsley for garnish

Procedure

- Core and quarter fresh tomatoes, and smoke for 1 hour over pecan wood.
- Cook bacon in a Dutch oven until crispy.
- Drain the cooked bacon, and reserve cup of fat.
- Add bacon fat to a pan with cup flour.
- Cook roux over medium heat until almost peanut-butter colored, stirring constantly so as not to burn.
- When the roux reaches the desired color, add white wine, and cook until thickened.
- Add chicken stock, lemon juice, and all remaining spices and seasonings. Stir to combine, and bring to a simmer.
- Using an immersion blender, blend until large tomato chunks have been thoroughly incorporated, and the sauce is smooth.
- Add the cooked bacon, and simmer over low heat for 30-45 minutes, stirring to allow flavors to meld.
- When ready, poach shrimp in sauce for 2-4 minutes until cooked through.
- Finish with chopped parsley, additional lemon juice, and salt and pepper to taste.
- Serve over prepared grits.