Shrimp & Grits

Tools that you’ll need:
– 2 Medium Pots (2 or 4 quart with lids)
– Medium Bowl
– Large Sauté Pan
– Wooden Spoon
– Measuring Vessel (6+ cups size)
– Fine Mesh Strainer
– Slotted Spoon
– Whisk

For the shrimp stock:

Place the shrimp shells, green onion and salt in a pot and cover with water (6 cups). Bring to a boil then reduce to simmer and cook for a minimum of 15 minutes (the longer the better). Strain the stock into a large bowl and reserve the stock. Discard the solids.

For the grits:

Place 5 cups of the shrimp stock in the other pot and bring to a boil (add more salt if needed as it should taste close to the sea). Slowly and with constant swirling, add the grits until fully incorporated. Bring back to a boil then reduce to a simmer and cover. Cook for 10-15 minutes or until to your desired texture. As it cooks swirl the pan when you can. Remove from heat and set aside.

For the shrimp:

Add the cleaned shrimp (preferably deveined) to a bowl and toss with the Cajun seasoning, crushed red pepper and salt and toss to coat.

Meanwhile, add the bacon to the sauté pan over medium heat. Cook until slightly browned and crisped, about 8-12 minutes. Using a slotted spoon, remove it from the pan and place over paper towels to drain. Remove all but 1 tablespoon of the bacon fat from the pan.

Add the mushrooms into the pan with the bacon drippings and saute until slightly browned and all of the moisture from the mushrooms is gone, 10-12 minutes. Add the garlic, green onion and jalapeño and cook an additional 5 minutes. Add the shrimp and cook until slightly pink and beginning to form the classic “C” shape. Add the lemon juice, shrimp stock, half-and-half and stir it in, then add the bacon and cook until the liquid is reduced by half and thickened. Remove from heat, add parsley and season with pepper and salt to taste.

Ladle the grits into the bottom of a bowl, add the shrimp mixture with a dollop of the shrimp sauce, top with fresh parsley and season with pepper and salt to taste. Indulge!