Okay, I’m ready for this whole thing to be over already. My kids are driving me crazy. I’m bored and depressed and out of shape. So tonight I’m making a fancy dinner, a dinner party recipe, inspired by our trip to New Orleans. A taste of something fine and foreign.

It’s funny how this new reality is forcing us to both be in our extreme comfort zone, and leave it. I’m spending more quality time with my kids than I usually do—going on walks, doing writing projects, seeing films. Today I got out the bike that was my my mother-in-law’s and took a 2 hour bike ride on the path that runs though Westchester. I made it from Ardsley to Hartsdale. I’d never normally do that.

Tonight’s recipe however is not new, I made it a few weeks ago when the world still seemed like a steady place. But I learned a couple tricks so tonight’s version will be simplified. It’s shrimp and grits but I’ve tailored it to be able to be mostly made-ahead.

Quarantine Shrimp and Grits

Ingredients

· 5 3/4 cups chicken broth divided

· 1 pound large shrimp, shelled (shells reserved)

· 3/4 pound mushrooms chopped up

· 1/4 teaspoon baking soda

· 1/4 teaspoon cornstarch

· 1 cup grits, preferably stone-ground

· 1 cup grated cheese

· 4 tablespoons unsalted butter, cubed and divided

· 4 slices bacon, diced

· 1 medium shallot, minced

· 2 medium cloves garlic, minced

· 1/4 teaspoon cayenne pepper

· 1 tablespoon fresh juice from 1 lemon

Directions

1. In a large saucepan, combine 5 cups stock with reserved shrimp shells. Bring to a gentle simmer and cook for 20 minutes. Strain and return stock to saucepan. Trash shells.

2. Whisk grits into stock, set over medium-high heat, and bring to a simmer, whisking frequently. Lower heat to a bare simmer and cook, stirring and scraping bottom frequently with a wooden spoon, until grits are fully softened and cooked and have thickened into a spoonable porridge, about 1 hour. Stir in 2 tablespoons butter and cheese until fully melted. Season with salt and pepper and keep grits warm. (A piece of parchment pressed against the surface will help prevent a skin from forming.)

3. In a large skillet, cook bacon until crisp then move bacon to towels to drain. (Bacon is optional; you could just add some oil to a pan). Add mushrooms and cook, stirring, until mushrooms release their liquid, about 3 minutes. Stir in shallot, garlic, and cayenne and cook for 2 minutes. Add baking soda and cornstarch and ¾ cup stock. Cook until thickened. Whisk in butter until emulsified. Add lemon juice and season with salt and pepper. (At this point you can turn it off and reheat it right before serving time.)

4. Right before you want to serve, quickly salt shrimp and cook in a little oil in a frying pan, then add them to the hot gravy to finish cooking.

5. Serve grits in a bowl with shrimp and gravy on top. Finish with herbs if you want to get fancy.