INGREDIENTS
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2 cups uncooked white coarse-ground grits
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1/2 cup freshly grated Parmigiano-Reggiano cheese
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1/4 cup unsalted butter
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1 pound unpeeled, medium-size raw shrimp (2 8/31 count)
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4 thick hickory-smoked bacon slices, diced
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6 tablespoons unsalted butter
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1 medium-size Vidalia onion, diced
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1/2 poblano pepper, diced
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3 garlic cloves, minced
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1/2 teaspoon kosher salt
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1/4 teaspoon ground white pepper
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1/4 teaspoon ground red pepper
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1 tablespoon all-purpose flour
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1/2 cup chicken broth
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1/4 cup Madeira
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2 tablespoons fresh lemon juice
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1 tablespoon chopped fresh parsley
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1 green onion, chopped