Shrimp and Gruyère Cheese Grits with Bacon and Mushrooms

Ingredients

• 5 3/4 cups homemade or store-bought chicken stock, divided
• 1 pound large shrimp, shelled, shells reserved
• 3/4 pound mixed mushrooms, such as cremini, shiitake, and oyster, stemmed and thinly sliced, stems reserved
• 3/4 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon baking soda
• 1/4 teaspoon cornstarch
• 1 cup grits, preferably stone-ground
• 1 cup grated Gruyère cheese
• Freshly ground black pepper
• 4 slices thick-cut bacon, diced
• Vegetable oil, if needed
• 1 medium shallot, minced
• 2 medium cloves garlic, minced
• 1/4 teaspoon cayenne pepper
• 2 tablespoons unsalted butter, cubed
• 1 tablespoon fresh juice from 1 lemon
• 2 tablespoons mixed minced fresh herbs, such as parsley, chives, and tarragon, plus more as garnish

Directions

1. Pour 5 cups (1.2L) stock into a large saucepan, then add the reserved shrimp shells and mushroom trimmings. Bring it just to a gentle simmer and let it cook for 20 minutes. Strain the stock, then pour it back into the saucepan.
2. While that’s going, put the shrimp in a medium bowl with 3/4 teaspoon (3g) salt, baking soda, and cornstarch. Toss everything together so the shrimp are evenly coated, then refrigerate for at least 30 minutes and up to 1 hour.
3. Whisk the grits into the stock, place the saucepan over medium-high heat, and bring the mixture to a simmer, whisking often. Turn the heat down until it’s barely simmering, then cook, stirring often with a wooden spoon and scraping the bottom as you go, until the grits are completely tender and thick enough to spoon, about 1 hour. Add the Gruyère cheese and stir until it has melted all the way in. Season with salt and pepper, and keep the grits warm. If you press a piece of parchment directly onto the surface, it will help keep a skin from forming.
4. Place the bacon in a large skillet over high heat and cook until it starts to sizzle. Reduce the heat to medium and continue cooking, stirring, until the fat has rendered and the bacon is crisp, about 5 minutes. Lift the bacon out with a slotted spoon and drain it on paper towels. There should be 1/4 cup rendered bacon fat left in the skillet; remove all but 1 tablespoon and set the extra aside.
5. Put the skillet back over high heat and let it get hot enough to smoke just slightly. Add the shrimp and cook, stirring often, until the outsides are lightly browned and the centers have only the barest bit of translucence left. Move the shrimp to a plate.
6. Add the reserved 3 tablespoons bacon fat to the skillet, set it over medium-high heat again, and warm it until shimmering. Add the mushrooms and cook, stirring, until they give off their liquid, about 3 minutes, scraping up the browned bits from the bottom of the skillet. Keep cooking, stirring often, until the mushrooms are lightly browned, about 6 minutes; if the skillet starts looking too dry, add vegetable oil, 1 tablespoon at a time, just to keep things moving. Stir in the shallot, garlic, and cayenne, and cook until the shallot and garlic have softened, about 2 minutes.
7. Pour in the remaining 3/4 cup (180ml) stock and scrape the bottom of the pan to loosen any browned bits. Stir the shrimp back in. Lower the heat to medium-low, then whisk in the butter until it is fully melted and blended into the sauce. Take the skillet off the heat and whisk in the lemon juice. Stir in the herbs, then season with salt and pepper.
8. Spoon the grits into bowls, then add the shrimp, mushrooms, and gravy on top. Finish with the reserved crispy bacon and additional herbs for garnish, and serve right away.