Ingredients: |
Ingredients: For the grits:
1 c. coarse white quick-cooking (NOT INSTANT) grits
2 T. butter
¼ c. finely chopped onion 2 cloves minced garlic
2 c. water 1 c. chicken broth 1 c. half & half
1 c. grated white extra sharp cheddar cheese
For the shrimp:
1 lb. 21-25 count shrimp, shelled and deveined
1 T. olive oil
4 oz. chopped pancetta
½ large green bell pepper, finely diced
1 T. minced garlic
¼ c. finely diced onion
4 T. butter
2 T. flour
1 c. chicken broth
1 bag baby spinach leaves, lightly chopped
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Directions: |
Directions:For the grits:
In a heavy saucepan with a lid melt the butter, add onion and garlic and saute til tender. Add water and chicken broth and bring to a boil. Whisk in grits, reduce heat and simmer until grits are thickened and tender, about 5 to 8 minutes, stirring often. Add cheese and half and half and whisk until cheese is melted. Salt & pepper to taste, cover and keep warm.
For the shrimp:
Heat olive oil in a large skillet, add pancetta and saute until starting to brown, about 5 minutes. Add green pepper, onion, and garlic and saute until tender. Add shrimp and saute until just barely turning pink. Remove mixture to a small bowl and set aside. (Do not clean skillet) Melt 4 T. butter in same skillet over low heat, sprinkle in 2 T. flour and stir to make a paste. Cook and stir until beginning to turn light brown. Add chicken broth, whisk until smooth and return vegetables and shrimp to skillet. Cook and stir until mixture is bubbling and slightly thickened, about 2 or 3 minutes. Be careful not to overcook the shrimp.
To serve:
Line 4 soup plates with a handful of the chopped spinach leaves. Place about a cup of grits in the middle of the plate and divide the shrimp mixture over top. |
Personal
Notes: |
Personal
Notes: OK, so this may not be Italian. But if you live in the South (as I do) you really need to know how to make Shrimp & Grits. And, if you like polenta (most Italians do) then you're gonna love this.
I love shrimp, I love cheese grits, but my problem is that in most places it comes very highly spiced with crushed red pepper, to which I am highly sensitive and cannot eat. So in to the kitchen I went to develop my own recipe for this delish dish! Add a little garlic and some pancetta and wallah -- Italian Shrimp & Grits. Even my very Italian husband was impressed! If a little raw spinach makes you crazy you can certainly leave it out.
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