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.