Shrimp and Grits

1. Prepare a flavorful stock

In a large saucepan, combine 5 cups (1.2L) of chicken stock with the reserved shrimp shells and mushroom trimmings. Bring the mixture to a simmer and let it cook for about 20 minutes. Strain the stock, discarding the solids, and set the liquid aside.

2. Marinate the shrimp

In a medium bowl, mix the shrimp with 3/4 teaspoon of kosher salt, 1/4 teaspoon of baking soda, and 1/4 teaspoon of cornstarch. Cover the bowl and refrigerate for 30 minutes to 1 hour.

3. Cook the grits

In a saucepan, bring 5 cups (1.2L) of the prepared stock to a boil. Gradually whisk in 1 cup of grits. Reduce the heat to low and let the grits simmer, stirring frequently. Cooking will take about an hour. Stir in 1 cup of grated Gruyère cheese, and season with salt and freshly ground black pepper.

4. Prepare the bacon

In a large skillet, cook the diced bacon over medium heat until crispy, about 5 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the rendered fat in the skillet.

5. Cook the shrimp

If needed, add a little vegetable oil to the skillet. Heat the skillet over medium-high heat and cook the shrimp until lightly browned and just cooked through, a few minutes. Remove the shrimp from the skillet and set aside.

6. Cook the mushrooms

In the same skillet, add 3 tablespoons of the reserved bacon fat. If there isn't enough fat, supplement with vegetable oil. Add the thinly sliced mushrooms and cook over medium-high heat until well browned, about 9 minutes. Add the minced shallot and garlic, and cook for an additional 2 minutes. Stir in 1/4 teaspoon of cayenne pepper.

7. Make the sauce

Pour 3/4 cup (180ml) of the reserved stock into the skillet with the mushrooms. Scrape up any browned bits from the bottom of the skillet. Return the cooked shrimp to the skillet, stirring to combine. Gradually whisk in 2 tablespoons of cubed unsalted butter until it melts and emulsifies into the sauce. Remove the skillet from the heat and stir in 1 tablespoon of fresh lemon juice and 2 tablespoons of mixed minced fresh herbs. Season with salt and pepper to taste.

8. Serve

Spoon the creamy grits into bowls and top with the shrimp and mushroom mixture. Drizzle with the savory gravy, and garnish with the crispy bacon and a sprinkle of fresh herbs.