Shrimp and Grits



I love love love love love Shrimp and Grits!  Originally from New England, you would think Clam Chowda would be a fav of mine.  Having spent my formative years growing up and acquiring my culinary tastes in South Carolina, I fell victim to shrimp and grits.  There are so many variations, but I like mine simple – shrimp and bacon in a creamy sauce over creamy grits.

Quick cooking grits
2 tbsp olive oil
4 oz pancetta diced
1 large shallot chopped fine
1 lb large shrimp, peeled & deveined
1/2 cup white wine
1 cup heavy cream
Shredded sharp cheddar cheese (for garnish)
Salt & Pepper
Green onion tops, chopped

Cook grits according to package directions to make 4 servings. (For creamier grits, instead of just water, use equal parts of water and half & half or milk)

Heat oil in a large skillet over medium-high heat.  Add pancetta and saute until crisp.  Add shallot and saute until translucent.  Add shrimp and saute just shy of a minute (or until pink).  Remove shrimp and set aside.  Deglaze the pan with wine.   Slowly add the cream and reduce until thickened.  Salt and pepper to taste. (Taste before salting – as the pancetta will provide salty seasoning)

Add shrimp back to skillet and combine with cream mixture.

Divide grits among serving bowls.  Ladle shrimp mixture over grits.  Garnish with shredded cheese and green onion tops.

** For party appetizer, serve in martini glasses.


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