Name: Shrimp and Grits
Yield: 4 Servings
Ingredients: 1/2 cup shelled fresh fava beans (from about 1/2 pound pods) or frozen fava beans, thawed; Kosher salt; 1/2 cup shelled fresh peas (from about 1/2 pound pods) or frozen peas, thawed; 4 tablespoons vegetable oil, divided; 1/4 pound bacon, coarsely chopped; 1/4 pound tasso or andouille sausage, sliced 1/4-inch thick; 1 1/2 pounds jumbo shrimp, peeled, deveined, shells reserved; 2 shallots, chopped; 2 garlic cloves, chopped; 4 cups low-sodium chicken broth; 1 sprig thyme; 1/2 cup fresh orange juice; 1/4 cup fresh lemon juice; 1/4 cup dry white wine; 2 tablespoons Worcestershire sauce; 1 tablespoon hot pepper sauce (such as Tabasco) plus more; 1 teaspoon sugar; 1 tablespoon unsalted butter; Freshly ground black pepper; 2 teaspoons kosher salt plus more; 1 cup grits (not instant); 1/2 cup mascarpone (about 4 ounces); 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces

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