The Peach Tart's Shrimp and Grits

Ingredients:

• 1 T olive oil
• 4 slices bacon, diced
• 1 large red pepper, seeded and julienned
• 10 shitake mushrooms, julienned
• 1 T olive oil
• 4 slices bacon, diced
• 1 large red pepper, seeded and julienned
• 10 shitake mushrooms, julienned
• 3 garlic cloves, minced
• 1 large shallot, minced
• ½ cup white wine
• Juice of 2 lemons
• 1/4 cup rice wine vinegar
• 1 ½ cups cream or ½ and ½
• 1 cup cold butter (2 sticks) cubed
• 4 cups water
• Texas Pete or Tabasco to taste
• ½ tsp salt
• 1 ½ cups stone ground grits
• 2 cups grated cheddar cheese
• 1 pound shrimp peeled and deveined
• 1 tomato, diced
• 3 green onions, thinly sliced

Directions:
In sauce pan heat water, 1 cup of cream, hot sauce and salt and bring to almost a boil. Add the grits and lower heat to simmer until grits thicken and are creamy. Add cheddar cheese stirring until melted. Keep warm.

In large skillet over medium heat add oil and bacon and cook until crisp and fat rendered. Add peppers and mushrooms and sauté 3 minutes. Add garlic and sauté 2 more minutes. Set aside.

In a small saucepan over medium low heat, simmer shallot, wine, lemon juice and vinegar until almost dry. Add ½ cup cream and reduce until thickened. On very low heat, whisk in butter until just melted.

Return vegetable/bacon mixture to medium high heat, add shrimp and cook a couple of minutes until just done. Add tomato and green onions and cook until warmed through about 1 minute.

Place grits in a bowl. Add vegetable/shrimp mixture and top with cream sauce. Season with salt, pepper and additional hot sauce to taste.