3/4 pound mixed mushrooms, such as cremini, shiitake, and oyster, stemmed and thinly sliced 1 cup grits, preferably stone-ground Vegetable oil 1 tablespoon fresh juice from 1 lemonDirectionsIn a large saucepan, combine 5 cups stock with reserved shrimp shells and mushroom trimmings. Bring to a gentle simmer and cook for 20 minutes. Strain and return stock to saucepan.Meanwhile, combine shrimp, 3/4 teaspoon salt, baking soda, and cornstarch in a medium bowl and toss to coat.
Remove all but 1 tablespoon fat and reserve.Return skillet to high heat and heat until very lightly smoking. Add shrimp and cook, stirring frequently, until lightly browned outside with only a faint trace of translucence remaining in the center of each shrimp. Transfer shrimp to a plate.Add reserved 3 tablespoons bacon fat to skillet, return to medium-high heat, and heat until shimmering.
I'll just make this without the shrimp ;-)
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