One sure thing you can count on when you visit the Lowcountry, is finding Shrimp and Grits on just about every menu! There are so many variations to the delicious, regional dish, but being Italian, I like to incorporate an Italian flare to mine. If you can find real stone ground grits, use those, because they add such a good,hearty base for the topping. In Italian we would call shrimp and grits, gamberi e grana!
You will need:
1/2 lb shrimp peeled and deveined
Olive oil
2 garlic cloves minced
1 shallot minced
1/2 cup cubed pancetta
1 small container cherry tomatoes sliced
1 tbsp butter
1/2 cup white wine
1/2 cup grated pecorino mixed with a little hot water to create a slurry
Juice of half a lemon
4 basil leaves chopped
Shaved pecorino ( optional)
1 cup stone ground grits
3 cups chicken stock
1 cup water
1 tbsp Butter
1/2 tsp salt
Part 1
In a saucepan with a lid, add the chicken stock , salt and water, bring to boil then add grits ( needs 25 -30 minutes to cook, add butter and remove lid the last 5 minutes)
Part 2
Meanwhile, In a large skillet, coat bottom with olive oil, add pancetta and cook until crispy, then add shallot and garlic. Once garlic becomes golden and shallot softens ( 5 minutes or so) add tomatoes and cook until soft. Next, add the shrimp cooking them about 2 minutes each side. Add 1 tbsp butter, wine, lemon and pecorino mixture. Once everything is simmering, turn off and remove from heat.
Spoon grits into a large bowl, top with shrimp mixture. Top with basil, some shaved pecorino and a squeeze of lemon juice.
Time consuming but SOOOO worth it!
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