Michelle's Lowcountry Shrimp and Grits

Ingredients

• 4 slices hickory-smoked bacon diced thick
• 0.5 cup chicken broth 
• 2 cups coarse-ground grits white uncooked
• 1 tablespoon flour all-purpose
• 1 tablespoon parsley fresh chopped
• 3  garlic cloves minced
• 1  green onion chopped
• 6 servings grits 
• 0.3 teaspoon ground pepper red
• 0.3 teaspoon ground pepper white
• 0.5 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 0.3 cup madeira wine 
• 0.5 cup parmigiano-reggiano cheese freshly grated
• 0.5  poblano pepper diced
• 1 pound shrimp raw unpeeled ()
• 6 servings shrimp sauce 
• 0.3 cup butter unsalted
• 6 tablespoons butter unsalted
• 1 medium size vidalia onion diced

Equipment

• frying pan
• paper towels
• sauce pan
• whisk

Directions

1. Prepare Grits: Bring 7 cups water to a boil in a 4-qt. saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium, and cook, whisking constantly, 5 minutes. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour or until tender. Fold in cheese and 1/4 cup butter.
2. Prepare Shrimp Sauce: Peel shrimp; devein, if desired.
3. Cook bacon in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.
4. Melt 6 Tbsp. butter in hot drippings in skillet. Reduce heat.
5. Add onion, poblano pepper, and garlic; saut 2 minutes or until onion is translucent.
6. Add shrimp; cook, stirring often, 1 to 2 minutes.
7. Add salt and next 2 ingredients; toss to coat.
8. Sprinkle flour over shrimp mixture; toss.
9. Add broth and next 2 ingredients. Cook just until shrimp turn pink, stirring to loosen particles from skillet. Stir in bacon and parsley.
10. Serve over grits with green onion.