Sautéed Shrimp and Pancetta with Cheese Grits
If you can’t find quick-cooking grits, you can use quick-cooking polenta instead—just be sure to follow the package’s instructions for the correct cooking time and the amount of liquid needed.
3 Tbs. olive oil
2 small leeks (white and light-green parts only), halved lengthwise, thinly sliced, and rinsed (1-1/2 cups)
2 medium cloves garlic, minced
3-1/2 cups lower-salt chicken broth
1 cup quick-cooking grits (not instant)
4 oz. extra-sharp Cheddar, coarsely grated (about 1 cup)
Freshly ground black pepper
2 oz. 1/8-inch-thick sliced pancetta, cut into 1/8 x1-inch strips
1-1/2 lb. jumbo shrimp (21 to 25 per lb.), peeled and deveined
1/4 tsp. cayenne
1/2 large green bell pepper, seeded and finely diced (3/4 cup)
1 Tbs. finely chopped fresh flat-leaf parsley
In a heavy-duty 4- to 5-quart pot, heat 2 Tbs. of the oil over medium heat. Add the leeks and 1/4 tsp. salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the chicken broth and 1/2 tsp. salt, cover, and bring to a boil over high heat. Whisk in the grits, return to a boil, then reduce the heat to medium low and cook, partially covered, stirring frequently, until the broth has been absorbed and the grits are thick, about 5 minutes. Add the cheese and stir to melt. Season to taste with salt and pepper, remove from the heat, cover, and keep warm.
In a 12-inch nonstick skillet, cook the pancetta in the remaining 1 Tbs. oil over medium-high heat, stirring occasionally, until golden and starting to crisp, about 5 minutes.
Meanwhile, pat the shrimp dry and put them in a large bowl. Sprinkle with the cayenne and 1/4 tsp. black pepper and toss to combine.
Add the green pepper to the skillet and cook, stirring, until softened, 3 to 4 minutes. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 2 to 3 minutes. Stir in the parsley. Distribute the grits among 4 shallow bowls and serve the shrimp mixture over the grits.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 119
, pp. 14
August 30, 2012