Preheat oven to 425°F (220°C). Place halved roma tomatoes and the whole peeled shallot on a rimmed baking sheet. Drizzle with 1 tsp olive oil, sprinkle with 1/4 tsp salt and 1/8 tsp pepper. Roast 18–22 minutes until softened and slightly charred at edges.

Blend coulis

Transfer roasted tomatoes and shallot to a blender or food processor. Add reserved orange segments and 1 tbsp orange juice, 1 tsp red wine vinegar, 1/2 tsp honey, remaining 1/4 tsp salt and 1/8 tsp pepper. Puree until smooth. Taste and adjust seasoning. If too thick, thin with up to 1–2 tbsp water or orange juice. Keep warm or refrigerate until service; reheat gently if needed.

Grits

Cook grits

Bring 4 cups chicken stock and 1 tsp salt to a simmer in a medium saucepan. Slowly whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently, until thickened and tender (quick grits about 5–8 minutes; stone-ground may take 20–25 minutes).

Finish grits

Stir in 2 tbsp butter, 1/2 cup heavy cream and 1 cup shredded sharp cheddar. Taste and adjust seasoning with 1/4 tsp black pepper and additional salt if needed. Keep warm on lowest heat, stirring occasionally so they don’t skin over.

Tasso, Mushrooms & Corn

Render tasso

Heat a large skillet over medium heat. Add 1 tbsp butter and 1/2 cup diced tasso. Cook 3–4 minutes until fat renders and edges are lightly crisp.

Add 1 tbsp finely chopped shallot and cook 1 minute until translucent. Add 1 cup sliced cremini mushrooms and 1/2 cup corn kernels. Sauté 4–6 minutes until mushrooms release moisture and begin to brown. Stir in 1/2 tsp fresh thyme, 1/4 tsp salt and 1/4 tsp black pepper. Remove mixture to a bowl and keep warm. Reserve pan drippings for shrimp.

Shrimp & Sauce

Season shrimp

Pat shrimp dry and season with 1 tsp Kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1 tsp cayenne. Toss to coat.

Cook shrimp

In the same skillet with reserved tasso pan drippings, add 1 tbsp olive oil and 2 tbsp butter over medium-high heat. When butter foams, add shrimp in a single layer and sear 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate.

Make sauce & finish

Lower heat to medium. Add 2 tbsp white wine (or chicken stock) to the skillet to deglaze, scraping up browned bits. Add minced garlic and cook 30 seconds. Stir in 3 tbsp SPICY NOLA BBQ sauce, 1 tbsp lemon juice and remaining 1 tbsp butter. Simmer 1 minute until saucy. Return shrimp and the reserved tasso-mushroom-corn mixture to the pan and toss to coat and warm through (about 1 minute). Taste and adjust seasoning.

Plating & Garnish

Spoon a generous portion of hot cheese grits into shallow bowls. Make a small well and top with a portion of the shrimp, tasso, mushroom and corn mixture, spooning additional sauce over the top.

Drizzle roasted tomato-citrus coulis around or over the shrimp (about 1–2 tbsp per serving). Finish with a light drizzle (optional) of extra SPICY NOLA BBQ sauce, scattered sliced scallions, microgreens or parsley, and a lemon wedge on the side.

Serve immediately while grits and shrimp are hot.