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Category: Grits Recipes
Prep Time: Cook Time: Total Time:
Pancetta gives this mellow shrimp dish a chewy, salty edge. If you can't find pancetta, slab bacon will do just fine.
Serves 4
3 Tbs.olive oil
2 small leeks (white and light-green parts only),halved lengthwise, thinly sliced, and rinsed (1&1/2 cups)
Kosher salt
2 medium cloves garlic, minced
3 & 1/2 cups lower-salt chicken broth
1 cup quick-cooking grits (not instant)
4 oz. extra-sharp Cheddar, coarsely grated (about 1 cup)
Freshly ground pepper
2 oz. 1/8-inch-thick sliced pancetta, cut into 1/8x1-inch strips
1&1/2 lb. jumbo shrimp (21 to 25 per lb.), peeled and deveined
1/4 tsp cayenne
1/2 large green bell pepper, seeded and finely diced (3/4 cup)
1 Tbs. finely chopped fresh flat-leaf parsley
In a heavy-duty 4-5 quart pot, heat 2 Tbs of the oil over medium heat. Add the leeks and 1/4 tsp. salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the chicken broth and 1/2 tsp salt, cover, and bring to a boil over high heat. Whisk in the grits, return to a boil, then reduce the heat to medium low and cook, partially covered, stirring frequently, until the broth has been absorbed and the grits are thick, about 5 minutes. Add the cheese and stir to melt. Season to taste with salt and pepper, remove from the heat, cover, and keep warm.
In a 12-inch nonstick skillet, cook the pancetta in the remaining 1 Tbs. oil over medium high heat, stirring occasionally, until golden and starting to crisp, about 5 minutes.
Meanwhile, pat the shrimp dry and put them in a large bowl. Sprinkle with the cayenne and 1/4 tsp. black pepper and toss to combine.
Add the green pepper to the skillet and cook, stirring, until softened, 3 to 4 minutes. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 2 to 3 minutes. Stir in the parsley.
Distribute the grits among 4 shallow bowls and serve the shrimp mixture over the grits.
Notes: I used home made chicken broth. I also used mill ground grits. The texture and flavor of the grits were good, even though the grits require cooking longer.
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Saute'ed Shrimp and Pancetta With Cheese Grits
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Category: Grits Recipes
Prep Time: Cook Time: Total Time:
Pancetta gives this mellow shrimp dish a chewy, salty edge. If you can't find pancetta, slab bacon will do just fine.
Serves 4
3 Tbs.olive oil
2 small leeks (white and light-green parts only),halved lengthwise, thinly sliced, and rinsed (1&1/2 cups)
Kosher salt
2 medium cloves garlic, minced
3 & 1/2 cups lower-salt chicken broth
1 cup quick-cooking grits (not instant)
4 oz. extra-sharp Cheddar, coarsely grated (about 1 cup)
Freshly ground pepper
2 oz. 1/8-inch-thick sliced pancetta, cut into 1/8x1-inch strips
1&1/2 lb. jumbo shrimp (21 to 25 per lb.), peeled and deveined
1/4 tsp cayenne
1/2 large green bell pepper, seeded and finely diced (3/4 cup)
1 Tbs. finely chopped fresh flat-leaf parsley
In a heavy-duty 4-5 quart pot, heat 2 Tbs of the oil over medium heat. Add the leeks and 1/4 tsp. salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the chicken broth and 1/2 tsp salt, cover, and bring to a boil over high heat. Whisk in the grits, return to a boil, then reduce the heat to medium low and cook, partially covered, stirring frequently, until the broth has been absorbed and the grits are thick, about 5 minutes. Add the cheese and stir to melt. Season to taste with salt and pepper, remove from the heat, cover, and keep warm.
In a 12-inch nonstick skillet, cook the pancetta in the remaining 1 Tbs. oil over medium high heat, stirring occasionally, until golden and starting to crisp, about 5 minutes.
Meanwhile, pat the shrimp dry and put them in a large bowl. Sprinkle with the cayenne and 1/4 tsp. black pepper and toss to combine.
Add the green pepper to the skillet and cook, stirring, until softened, 3 to 4 minutes. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 2 to 3 minutes. Stir in the parsley.
Distribute the grits among 4 shallow bowls and serve the shrimp mixture over the grits.
Notes: I used home made chicken broth. I also used mill ground grits. The texture and flavor of the grits were good, even though the grits require cooking longer.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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