Zevely House Shrimp & Grits

Let's Cook

1. Step 1.

   Preheat the oven to 375°F. Snap the heads off 2 pounds head-on shrimp, reserving the heads. Peel and devein the shrimp, reserving the shells. Discard the black digestive tract. Refrigerate the peeled shrimp. Spread the reserved shells and heads on a baking sheet and roast until bright pink and fragrant, about 15 minutes.

2. Step 2.

   While the shells roast, in a large saucepan over high heat, bring 9 cups water to a boil. Once boiling, slowly add 1½ cups stone-ground grits while whisking continuously to prevent lumps. Reduce heat to medium and cook, whisking every few minutes to prevent sticking, for 15 minutes.

3. Step 3.

   After the grits have cooked for 15 minutes, reduce heat to low. Add 6 tablespoons unsalted butter, 4 teaspoons kosher salt, and 1 teaspoon black pepper. Continue cooking, whisking every few minutes, until the grits are thick and sputtering, about 10 more minutes. The grits should have a slight bite but not be crunchy. Taste and adjust seasoning with additional salt or pepper if needed. Cover and keep warm on the back of the stove.

4. Step 4.

   Meanwhile, transfer the roasted shrimp shells and heads to a medium stockpot. Add 6 cups water, 1½ teaspoons Old Bay seasoning, and 1 bay leaf. Bring to a boil over high heat, then reduce heat to medium and simmer for 20 minutes. The stock will reduce to about 2 cups and turn light brown. Strain the stock through a fine-mesh sieve, discarding solids. Set aside.

5. Step 5.

   In a large skillet or Dutch oven over medium-high heat, melt 4 tablespoons unsalted butter. While the butter melts, line a plate with paper towels. Add 4 ounces diced thick-cut bacon to the skillet and cook until the fat renders, 4 to 5 minutes. Use a slotted spoon to transfer the bacon to the lined plate to drain.

6. Step 6.

   Add ½ cup diced shallots to the skillet and sauté until a few are starting to darken, about 1 minute. Add 10 ounces stemmed and sliced cremini mushrooms and sauté until golden brown and soft, about 3 minutes.

7. Step 7.

   Add 1 cup white wine, 1 cup of the prepared shrimp stock, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Cook for 5 to 6 minutes, scraping up any brown bits from the bottom of the pan, until the sauce reduces slightly and turns dark brown.

8. Step 8.

   Add the juice of 1 large lemon and 1 large lime, the remaining 4 tablespoons unsalted butter, the cooked bacon, and the reserved peeled shrimp. Cook until the shrimp turn bright pink, 2 to 3 minutes.

9. Step 9.

   To serve, spoon the shrimp and sauce over the warm grits. Garnish with chopped parsley and a dash of Texas Pete or Crystal hot sauce.