In a large plan cook sliced bacon over medium-high heat until the bacon is browned. Remove bacon and place on paper towel lined plate and set aside for later. Leave about 2 tablespoons of bacon grease in the pan.
Add the onions, bell pepper to the bacon grease. Sprinkle with Everglades Fish and Chicken and Everglades Heat. Spread the vegetables across the bottom of the pan and cook until the peppers and onions are nicely browned.
Add the butter and allow it to melt.
Add minced garlic and mushrooms stirring well and letting cook for about 5 minutes before adding the diced tomatoes. Add tomatoes and cook down mixture till the tomatoes are soft and have given off all their juices.
Deglaze the pan with coffee and stir to scrap up the cooked on bits. Allow the coffee to cook down until reduced by half, then add the chicken broth.
When the mixture comes to a simmer, mix together wine and cornstarch. (if not using wine use chicken broth in its place). Then add to the pan. Cook until thickened to a sauce-like consistency.
Stir in the peeled shrimp and cook until they just turn pink.
Add cooked bacon and serve over creamy grits.
Recipe Note
Grits – we used yellow grits for making them read the back and follow the directions for the portion amount you are wanting to cook. Instead of using water use chicken broth and let the uncooked grits and chicken broth sit for a few hours before turning the stove on. When ready to start cooking add 1 cup of Heavy whipping cream and lots of Everglades All Purpose. Cook the grits over medium high heat till they start to boil. Remove from heat and stir well. You might need to add more chicken broth at this stage – use your best judgement. Add 8 oz of freshly grated parmesan cheese, ½ cup heavy whipping cream, and parsley. Mix together and serve them up.
