I had heard so much about it. Couldn't find a recipe that spoke to me. So I jumped in...peeled a pound of shrimp. Roasted some pepper and tomato, peeled it,and chopped it. Fried some bacon. Sliced some shallot. Browned it in the bacon fat. Sprinkled a little flour and made a light brown roux. Added some chicken broth and champagne. Put in the roasted peppers and tomato and chopped bacon. Ground a bunch of black pepper and tossed in the shrimp. Added a splash of cream. Served over grits with extra sharp white cheddar and a little cream. No idea if it was a correct interpretation, but I'll do it again, maybe with goat cheese.