Shrimp & Grits
Makes 4 to 6 servings
1 1/2 lbs 16-20 shrimp peeled deveined
1 tablespoon of olive oil
1 1/2 cups of grits
1/2 cup of mild cheddar shredded
2 tablespoons of butter unsalted
4 cups of water
1/2 teaspoon of white pepper
1/2 cup uncooked of pancetta diced medium
1/2 cup of scallions sliced
to taste kosher salt
to taste garlic salt
1. Take two large saucepans, add 4 cups water to one along with the grits, bring to a boil, in the other pan turn to medium heat, and add the pancetta and sauté for ten to fifteen minutes until crispy, drain the oil except for 1 table spoon.
2. Once the grits are cooked and soft with out any grain, add the pancetta , the reserved oil and the cheese mix well, add the salt, the butter, and the scallion.
3. Preheat a large non-stick sauté pan with 1 tablespoon of olive oil to medium high heat.
4, Season the shrimp with salt, pepper and garlic salt to taste and sauté until pink and firm.
5. To plate place grits into the center of the plate and arrange shrimp on top.