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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Shrimp & Pancetta with Cheesy Grits

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

3 cups gf Chicken Stock
3/4 cup grits
1 cup white cheddar cheese, shredded
3 Tablespoons unsalted butter
Salt and freshly ground black pepper
2 Tablespoons olive oil
4 oz. pancetta, cut into 1/4-inch matchsticks
4 garlic cloves, minced
1 lb. shelled and deveined shrimp
1 Tablespoon Italian parsley, chopped
1 Tablespoon chives, chopped

Directions

In a medium saucepan, bring the stock to a boil. Whisk in the grits and cook over medium high heat, stirring constantly, until thickened and the grains are tender, about 10 minutes. Add the cheese and butter. Season with salt and freshly ground pepper. Cover and remove from heat.

In a large skillet, heat the olive oil until shimmering. Add the pancetta and cook over medium high heat, stirring occasionally, until the pancetta is golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain.

Pour off all but 4 tablespoons of fat in the skillet. Add the garlic and cook for 1 minute over medium high heat. Add the shrimp and cook until pink and opaque, about 3 minutes. Stir in the Italian parsley, chives and pancetta. Adjust seasonings to taste with salt and freshly ground black pepper.

Spoon warm grits into shallow bowls and top with shrimp and pancetta. Serve.

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