Shrimp and Grits
Ingredients
For the Stock and Grits:
shells from 1 pound of large shrimp
2 tbsp pancetta
3 green onions white parts only, but reserve green parts for garnish
6 cups water
1 cup old-fashioned grits
4 tbsp unsalted butter divided
1 1/2 tsp kosher salt
3/4 tsp freshly ground black pepper
For the Shrimp:
3 oz pancetta
6 tbsp unsalted butter
1 small onion diced small, about 3/4 cup
1/2 cup celery ribs diced small, about 2 ribs
1/2 cup green bell pepper diced small, about 1/2 a green bell pepper
3 garlic cloves minced
1 1/2 tbsp all-purpose flour
1 1/2 tsp no-salt Creole seasoning
1 1/2 cup reserved stock
1 lb large deveined EZ-peel shrimp
1 small Roma tomato diced
1/2 tsp kosher salt
reserved dark green parts of green onions sliced thinly
Directions
To make a flavorful stock for grits, combine shrimp shells, pancetta, and green onions along with water in a medium saucepan. Bring to boil, then simmer for 15 minutes.
Strain stock into heat-safe container, pressing on all the solids to get as much water out as possible. Discard solids.
Reserve 1 ½ cups stock for shrimp. Set aside.
In the same saucepan, bring 4 cups stock to a boil. Whisk in grits, 2 tablespoons butter, salt and pepper. Whisk consistently for the first 30 seconds. Once it comes back to a boil, reduce heat to low and cook for 12 minutes, whisking occasionally.
Remove from heat and stir in remaining 2 tablespoons butter. Grits will thicken up as they cool.
