Shrimp And Grits Recipe

Ingredients

¼- ½ pound chopped Pancetta

2 ½ cups shrimp stock (see below)

1 cup quick grits

½ stick (4 tablespoons) butter divided

2 tbsp chopped parsley

2 tbsp chopped chives

¼ tsp Cayenne pepper (or to desired heat)

Salt and pepper to taste

1 lb shrimp peeled and de-veined (1 ½ lb if you use head on shrimp)

2 tbsp+ 1 tsp olive oil divided

Juice of 1 lemon

Preparation

For the shrimp stock:

Once the shrimp are peeled, add peels (and heads if you bought head on) to 3 ½ cups cold water in a medium saucepan. Bring to a boil and reduce to 2 ½ cups (about 7 minutes). Strain and reserve liquid.

Grits:

In the same pot used for shrimp stock, sauté the Pancetta until Pancetta crisps. Drain most of the fat leaving just a bit. To the Pancetta add stock, grits and 1tbsp butter. Bring to simmer, reduce heat to low. Season with Cayenne pepper. Cook an additional 3 minutes.

In sauté pan, melt 1 tbsp butter and 1 tbsp olive oil. Add shrimp. Cook on medium heat until pink (approximately 2 minutes per side). Squeeze lemon over shrimp just after turning. Remove from heat and set aside.

To plate, place a good ladelful strategically placed on plate. Garnish with Shrimp. Sprinkle with Chives and Parsley drizzle 1 teaspoon Olive Oil and serve.