Shrimp and Grits

• hidangan: 6 servings

Bahan-bahan

2 pounds (26- to 30-count) head-on shrimp

6 cups water

1½ teaspoons OldBay seasoning

1 bay leaf

8 tablespoons unsalted butter, divided

4 ounces thick-cut bacon, diced

½ cup diced shallots

10 ounces cremini mushrooms, stemmed and sliced

1 cup white wine

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Juice from 1 large lemon Juice from 1 large lime

1 recipe Basic Grits (recipe follows)

Chopped parsley, for garnish

Texas Pete or Crystal hot sauce, for garnish

9 cups water

1½ cups stone-ground grits

6 tablespoons unsalted butter

4 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Arahan

* In a large saucepan over high heat, bring the water to a boil When the water boils, add the grits, whisking continuously. Reduce the heat to medium and continue to whisk every few minutes, so the grits don't stick, for 15 minutes.

Reduce the heat to low and add the butter, salt, and pepper. Cook for 10 more minutes, whisking every few minutes, until the grits are thick and sputtering in the pot. The grits should have a little bit of a "bite" or texture to them still, but not crunchy. Taste and adjust the seasoning with additional salt or pepper as needed.

To make the stock, preheat the oven to 375 degrees F.

* Snap the heads off the shrimp, reserving the heads. Peel and devein the shrimp, reserving the shells. Remove and discard the black digestive tract. Refrigerate the shrimp and spread the shells and heads on a baking sheet. Roast them until they're bright pink and fragrant, about 15 minutes.

* In a large skillet or Dutch oven over medium-high heat, melt 4 tablespoons of the butter. While the butter melts, line a plate with paper towels and set it next to the stove. Add the bacon to the skillet and cook until it renders its fat, 4 to 5 min-utes. Use a slotted spoon to transfer the bacon to the lined plate to drain. Add the shallots and sauté until a few are starting to darken, about 1 minute. Add the mushrooms and sauté until they're golden brown and soft, about 3 minutes. Add the wine, 1 cup of the stock, salt, and pepper, and cook for 5 to 6 minutes, scraping up the brown bits at the bottom of the pot, until the sauce reduces just a bit and is dark brown in color. Add the lemon and lime juices, the remaining 4 tablespoons butter, and the bacon and shrimp. Cook until the shrimp turn bright pink, 2 to 3 minutes.

* Serve over the grits, spooning the sauce over the top, and garnish with parsley and hot sauce.