MAXIE'S SHRIMP AND GRITS

Steps:

• Sauce: 1. Place the vegetable oil & pancetta in a medium frying pan and cook over medium heat, stirring occasionally, until the fat has rendered and the meat is crispy, 5 to 7 minutes. Add the onion and cook until softened, 4 minutes. Add the tomato paste, garlic, curry, cumin, cayenne, and paprika and stir. Sprinkle the flour over the mixture and cook, stirring constantly, until the mixture darkens and a coating forms on the bottom of the pan, 1 to 2 minutes. 2. Add the wine and cook, stirring occasionally, until nearly evaporated, 30 seconds. Add the clam juice, bouillon cube, and chipotle and whisk, scraping up any browned bits from the bottom of the pan. Add the cream, whisk to combine, and cook until simmering, 2 minutes. Remove from the heat and set aside. Grits: 1. Combine the water, measured milk, cream, butter, and measured salt and white pepper in a medium saucepan over medium heat and bring to a simmer. 2. Stir in the grits and bring to a simmer again. Cook, without stirring, until the grits float to the surface, 1 to 2 minutes. Cover with a tightfitting lid, remove from the heat, and let sit until all of the moisture has been absorbed, at least 10 minutes. Whisk until smooth, taste, and add more salt and white pepper as needed. Whisk in additional milk as needed to reach the desired consistency. Set aside. Finish: 1. Heat the oil in a large frying pan over medium heat until shimmering, 3 minutes. Add the sausage to the pan and cook, stirring occasionally, until browned on all sides, 4 minutes. Using a slotted spoon, transfer the sausage to a small bowl; set aside. 2. Add the shrimp to the pan in a single layer and cook, flipping once, until just pink on both sides, 1 to 2 minutes (the shrimp will not be fully cooked). Add the reserved tasso sauce, stir to combine, and reduce the heat to low. Cook, stirring occasionally, until the sauce is bubbling and the shrimp are cooked, 1 to 2 minutes. (If the sauce is too thick, stir in a little water.