Shrimp and Grits
- 2 lbs Shrimp
- 1 quart Chicken Stock
- 2 cups Polenta
- 3 tbsp Butter
- 4 oz Diced Pancetta
- 1 Shallot sliced thin
- 2 Garlic Cloves sliced thin
- to taste Lemon juice
- 1/4 cup White Wine
- Fresh Parsley chopped
- 1 cup Grated Cheddar Cheese
- Salt & Pepper
- Red Pepper Flakes
Render the pancetta on low heat until crispy
Boil 1 quart of water and 1 quart chicken stock
Slowly add Polenta. Stir constantly for 5 minutes. When polenta is done, add cheese, 2 tbsps butter, salt and pepper to taste.
Grease a pan and put polenta in. Let sit to mold.
Remove bacon from pan. Add onion and 1 tbsps butter. Saute for 2 mins. Add garlic and lemon juice.
Crank up heat and then deglaze with wine. Add shrimp and red pepper flakes.
Remove shrimp with slotted spoon and keep warm.
Reduce sauce for 2 mins.
Plate polenta in center. Top with shrimp, then sauce. Sprinkle parsley and pancetta for garnish.
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