Paula's Shrimp and Grits
- SERVES
- 4
- COOK TIME
- 10 Min
Paula Deen graciously shared her recipe for mouthwatering Shrimp and Grits with Howard and the Test Kitchen at the South Beach Wine & Food Festival. If you've got a craving for this southern classic, this is the only way to go!
What You'll Need
- 2 tablespoon olive oil
- 1/2 cup chopped pancetta or ham
- 2 tablespoon thinly sliced scallion
- 2 tablespoon diced onion
- 2 tablespoon diced green bell pepper
- 20 medium to large shrimp, peeled and deveined, with tails on
- 2 tablespoon white wine
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 servings grits, cooked according to package directions (keep warm)
What to Do
- In a large skillet over medium-high heat, heat oil; add pancetta and saute until crisp. Add scallion, onion, and green pepper and saute until onion is translucent. Add shrimp and saute 1 to 2 minutes, or until pink. Remove from pan and set aside.
- Deglaze pan with white wine. Slowly add cream and let it reduce until thickened. Stir in salt and pepper.
- Spoon grits into bowls. Add shrimp and veggie mixture, distributing evenly, and top with cream sauce.
Notes
-
Paula Deen suggests serving this dish with one of her flavored finishing butters, available in many markets.
- We were thinking that a classic Southern dessert like our Peach Coffee Cake would put the perfect finishing touch on a fabulous meal!