Shrimp and Grits with Mushroom Gravy
This twist on classic Shrimp and Grits is rich and creamy and swimming in umami!
For the grits-
2 cups of 1/2 and 1/2 or whole milk
1 cup Old Fashioned Grits
2 ounces (about 1/2 a cup) Gruyère Cheese (shredded)
2 ounces (about 1/2 a cup) Smoked Gouda Cheese (shredded)
4 tablespoons unsalted Butter
For the shrimp and gravy-
1 lb (16 oz) Shrimp (peeled and deveined)
4 tablespoons All-Purpose Flour
2 teaspoons Garlic Powder
Sea Salt and Black Pepper
4 strips Bacon
2 tablespoons unsalted Butter
2 tablespoons Canola or Vegetable Oil
12oz Mushrooms (about 2 cups)
1 Shallot (diced)
2 cloves Garlic (minced)
2 1/4 cups Chicken Stock
2 tablespoons Heavy Cream
2 tablespoons Chives (finely chopped)
Make the grits... combine the 1/2 and 1/2 with 2 cups water in a medium saucepan.
Bring to a boil.
Add 2 pinches of Salt.
Gradually whisk in the Grits.
Reduce heat and simmer, stirring occasionally until thickened, 10-12 minutes.
If Grits get too thick, add water and whisk to desired thickness.
Stir in Cheeses, Butter, and a pinch of Pepper.
Make the shrimp and gravy. Toss the Shrimp with 2 tablespoons Flour, Garlic Powder, and a pinch of Salt and Pepper in a large bowl until well coated.
Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat.
Add the Bacon and cook till crisp.
Remove to a paper towel-lined plate.
Pour off Bacon fat, reserving about 1 tablespoon in the pan.
Add the Shrimp to the pan in a single layer and cook until opaque, about 2 minutes per side.
Transfer to a plate.
To the same skillet, add Butter and Canola Oil.
Add the Mushrooms, Shallot, and Garlic, and season with Salt.
Reduce the heat to medium and cook, stirring till the Mushrooms are slightly tender, about 3 minutes.
Sprinkle in the remaining 2 tablespoons Flour.
Cook, stirring till the contents of the skillet turn a medium to dark brown.
Stir in Stock, making sure to scrape the bottom of the skillet.
Bring to a low boil, then stir, reducing heat to a simmer.
Cook till the gravy thickens and browns for 8-10 minutes.
Stir the Shrimp back into the gravy to reheat.
Serve over the grits with crumbled bacon and chives on top.