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Tools that youll need: 2 Medium Pots (2 or 4 quart with lids) Medium Bowl Large Saute Pan Wooden Spoon Measuring Vessel (6+ cups size) Fine Mesh Strainer Slotted Spoon Whisk
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For the shrimp stock:
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Place the shrimp shells, green onion and salt in a pot and cover with water (6 cups).
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Bring to a boil then reduce to simmer and cook for a minimum of 15 minutes (the longer the better).
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Strain the stock into a large bowl and reserve the stock.
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Discard the solids.
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For the grits:
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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).
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Slowly and with constant swirling, add the grits until fully incorporated.
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Bring back to a boil then reduce to a simmer and cover.
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Cook for 10-15 minutes or until to your desired texture.
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As it cooks swirl the pan when you can.
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Remove from heat and set aside.
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For the shrimp:
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Add the cleaned shrimp (preferably deveined) to a bowl and toss with the Cajun seasoning, crushed red pepper and salt and toss to coat.
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Meanwhile, add the bacon to the saute pan over medium heat.
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Cook until slightly browned and crisped, about 8-12 minutes.
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Using a slotted spoon, remove it from the pan and place over paper towels to drain.
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Remove all but 1 tablespoon of the bacon fat from the pan.
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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.
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Add the garlic, green onion and jalapeno and cook an additional 5 minutes.
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Add the shrimp and cook until slightly pink and beginning to form the classic C shape.
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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.
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Remove from heat, add parsley and season with pepper and salt to taste.
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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.
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Indulge!
