Shrimp and Grits

Serves 2

Prep Time: 15 min.

Cook Time: 30-45 minutes

• 1 lb. 12-15 count large shrimp
• 1 cup real hominy grits
• 2 cups water (more or less depending on the instructions on your grits)
• 4 oz thick cut pancetta or bacon
• 8 oz extra sharp cheddar cheese
• 1/2 cup chicken stock
• 1/4 cup white wine
• 2 Roma tomatoes, seeded and diced
• 1/4 cup chopped shallots
• 1/2 stick butter
• 6-8 slices proscuitto

Peel and de-vein the shrimp, leaving the tail on. Wrap thin strips of the proscuitto around the body of the shrimp. Set aside.

Cook the grits according to package instructions. Quick cooking grits are an acceptable alternative, if necessary.

When the grits are cooked, whisk in 1 tbsp. of butter and all of the cheese. 

In a large skillet, saute the ham-wrapped shrimp in 1 tbsp. of butter. Set aside.

Add the cubed pancetta to the pan and brown for 10 minutes, until the fat is rendered. Add the tomatoes and shallots. Toss in the rendered fat. Add the wine and reduce until thick and syrupy. Add the chicken stock and reduce by nearly half over medium heat. Whisk in remaining butter until the sauce is smooth.

Plate the grits, top neatly with the shrimp, and drizzle over the sauce. Scallions make a great garnish.