Sauteed Shrimp and Pancetta with Cheese Grits
- 3 Tbs. olive oil
- 2 small leeks (white and light-green parts only), halved lengthwise, thinly sliced, and rinsed (1-1/2 cups)
- Kosher salt
- 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, coarsely grated (about 1 cup)
- Freshly ground black pepper
- 2 oz. 1/8-inch-thick sliced pancetta, cut into 1/8 x1-inch strips
- 1-1/2 lb. jumbo shrimp (21 to 25 per lb.), 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
- This recipe is gluten-free
- Produce
- Flat-leaf parsley, fresh (1 Tbs.)
- Garlic (2 medium cloves)
- Green bell pepper, seeded and finely diced (3/4 cup), large (1/2)
- Leeks, small (2)
- Breakfast Foods
- Grits, quick-cooking (1 cup)
- Seafood
- Shrimp, jumbo (1 1/2 lb.)
- Meat
- 1/8-inch-thick sliced pancetta, thick sliced (2 oz.)
- Canned Goods
- Lower-salt chicken broth (3 1/2 cups)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Cayenne (1/4 tsp.)
- Kosher salt (1)
- Olive oil (3 Tbs.)
- Dairy
- Cheddar, sharp (4 oz.)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published November 5, 2012 (3 months ago).
82 people saved this recipe.
