SAUTEED SHRIMP AND PANCETTA WITH CHEESE GRITS

SAUTEED SHRIMP AND PANCETTA WITH CHEESE GRITS image

Yield 4-5 people

Number Of Ingredients 11

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3 Tbs. Olive Oil
2 small leeks (white and light green parts only), halved lengthwise, thinly slice, 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, grated (1 cup)
2 oz thick sliced pancetta, cut into strips (or I used diced)
1 1/2 lb. Jumbo shrimp, 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

Steps:

In a heavy duty 4-5 quart pot, heat 2 Tbs. of 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 grits are thick, about 5 minutes. Add the cheese and stir to melt. Season with salt and pepper, remove from heat, cover to keep warm. In a 12-inch nonstick skillet, cook the pancetta in the remaining 1 tbsp oil over med-high heat, stirring occasionally, until golden and starting to crisp, about 5 minutes. Pat shrimp dry and put them in a large bowl. Sprinkle with cayenne and 1/4 tsp pepper. Toss to combine. Add the green pepper to the skillet and cook, stirring, until softened (3-4 mins). Add the shrimp and cook, stirring occasionally until pink and just cooked through (2-3 mins). Stir in parsley. Distribute grits among bowls, serve the shrimp over grits.