Ingredients
1 pound medium shrimp, peeled and deveined
4 tablespoons olive oil
1 teaspoon paprika
Pinch cayenne, pepper
Coarse salt and freshly ground pepper
1/2 cup finely chopped celery
1/2 cup finely chopped shallots
2 tablespoons red or green chiles, minced
1/4 cup dry white wine
1/3 cup homemade or store-bought low-sodium chicken stock
3 tablespoons unsalted butter, cut into 1-inch pieces
Juice of 1 lemon
Coarse salt and freshly ground pepper
Cheese Grits
1/2 cup cilantro leaves, coarsely chopped
1/4 cup thinly sliced scallions, green parts only, sliced on the bias
4 slices Maple-Glazed Bacon
Preparation
Place shrimp, 2 tablespoons olive oil, paprika, cayenne pepper, 1 teaspoon salt, and pinch of black pepper in a medium bowl; toss to combine.
Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place shrimp, celery, shallots, and chiles in an even layer in skillet and let cook for 1 minute, without stirring. Turn shrimp and add wine; let reduce to 2 tablespoons, about 30 seconds. Add chicken broth and simmer until it begins to thicken, about 1 minute more. Stir in butter until completely melted; add lemon juice.
Divide grits evenly between 4 serving bowls; top with shrimp and sauce. Garnish with cilantro and scallions; top with a slice of maple bacon and serve.
