I was thinking shrimp scampi over homemade egg pasta, but the lovely magic people at Amazon were able to bring me stoneground white grits today, so we’re going to have shrimp and grits tonight!
I’m having white, Crimini, baby Bella, and shiitake mushrooms, and make a stock with the trimmings and shells of the shrimp. I’ll use that stock to cook the grits in, stirring in stock as we go along, and finish it by stirring in some Gruyêre to finish it off. In the meantime I’ll dry brine the shrimp in coarse koshering salt, baking soda, and cornstarch. I’ll fry up some diced bacon, remove the bacon, then sauté the shrimp over high until not even cooked through, remove them, then fry the mushrooms and use their liquid to pick up the fond. Then add some shallots, garlic, chili peppers, use some of the stock to deglaze the pan, then mount the sauce with enough butter, add a bit of lemon juice to brighten up the flavors, and finish with some fresh herbs (chervil, tarragon, chives, and parsley).
Spoon out the cheesy grits, put the shrimp on top, spoon the sauce over it, and sprinkle with the bacon bits.
For more, see https://edwinvoska.mp/blog/2017-10-09-tonight-shrimp-and-grits-reconstructed, a Blog on https://edwinvoska.mp/, my personal food blog and recipe website.