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chicken white grits butter Cheddar cheese kosher salt olive oil shrimp garlic cream green onions parsley kosher salt shredded white Cheddar cheese
Viewed: 50 - Published at: 9 years agoIngredients
- 96 ounces, fluid Chicken Stock
- 4 cups White Grits
- 4 ounces, weight Unsalted Butter
- 8 ounces, weight Shredded White Cheddar Cheese
- Kosher Salt And Ground White Pepper To Taste
- 1 teaspoon Olive Oil
- 3 ounces, weight Small Diced Pancetta
- 2 pounds Peeled And Deveined Tail On Shrimp
- 2 cloves Minced Garlic
- 1 cup Harvey's Bristol Cream Sherry
- 2 cups Heavy Whipping Cream
- 1/2 cups Sliced Green Onions
- 1/2 cups Chopped Fresh Parsley
- Kosher Salt And Fresh Cracked Pepper To Taste
- Optional For Garnish: Shredded White Cheddar Cheese, Sliced Green Onions
Method
- For the grits: Bring the stock to a boil in a large pot.
- Once boiling, slowly stir in the grits and turn the heat down to a simmer, while constantly stirring.
- The grits will take 25 minutes to cook.
- In the last couple minutes add the butter, cheese, salt and white pepper, stir until melted, remove pot from heat and keep warm with a lid.
- For the shrimp: In a large saute pan over medium high heat, heat olive oil.
- Then add the pancetta and cook until crispy.
- Once crispy, remove the pancetta from the pan and set it aside.
- Add the shrimp and garlic into the pan and saute for 3 to 4 minutes on high heat.
- Next, remove the shrimp mixture from the pan and set aside with the pancetta.
- Add the sherry cream into the pan to deglaze it.
- Stir and reduce by 1/2.
- Add the heavy cream and cook until very thick (think Alfredo sauce).
- Once the cream is thick, add the shrimp and pancetta back into the pan along with the green onions, parsley, salt and pepper.
- Serve the shrimp in sherry cream over the grits.
- Garnish with shredded cheddar and green onions.
