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.