Picante Shrimp and Grits

This filling, spicy, southern dish comes together quickly, so the ingredients need to be in place before starting to cook.
This is on the spicy side, if it is too hot for your liking, trim back on the chili flakes and Cholula sauce.

Picante Shrimp and Grits

3 cups chicken stock
1 cup half and half
a few grinds of pepper
1 cup uncooked corn grits
(I used Bob's Red Mill Organic Polenta Corn Grits)
1/2 cup fresh Parmesan cheese, grated
4 ounces Pancetta
1 pound large shrimp, peeled and deveined
sprinkle of Alfie's seasoning
1 shallot, diced
1 sweet onion, diced
1 cup baby heirloom tomatoes, halved plus some for garnish
1 teaspoon Cholula Hot Sauce, Chili Garlic
1/4 teaspoon ground Chipotle Chile
1/4 teaspoon red pepper flakes
2 green onions, sliced

In a saucepan over medium heat, bring chicken stock, half and half, and pepper to a simmer.
Slowly add grits, stirring constantly with a whisk. Reduce heat and cook about 5 minutes, stirring often. Remove from heat and stir in cheese.
While the grits are cooking, cook Pancetta over medium heat in a non stick pan until done. Remove Pancetta with a slotted spoon and set aside.
Add shrimp to pan and season with Alfie's seasoning. Cook about 2 minutes per side, until almost cooked. Remove shrimp from pan, set aside with Pancetta.
To the pan, add shallot and onion and saute about a minute until softened. Add tomatoes, hot sauce, Chipotle, and red pepper flakes, stir until combined. Add shrimp until heated (about 1 minute).
Place a ladle of grits in a dish and top with a ladle of the shrimp mixture.
Sprinkle with green onion and extra tomato halves.