Shrimp And Grits

• 1/4- 1/2 pound chopped Pancetta
• 2 1/2 cups shrimp stock (see below)
• 1 cup quick grits
• 1/2 stick (4 tablespoons) butter divided
• 2 tbsp chopped parsley
• 2 tbsp chopped chives
• 1/4 tsp Cayenne pepper (or to desired heat)
• Salt and pepper to taste
• 1 lb shrimp peeled and de-veined (1 1/2 lb if you use head on shrimp)
• 2 tbsp+ 1 tsp olive oil divided
• Juice of 1 lemon

1. For the shrimp stock:
2. Once the shrimp are peeled, add peels (and heads if you bought head on) to 3 1/2 cups cold water in a medium saucepan. Bring to a boil and reduce to 2 1/2 cups (about 7 minutes). Strain and reserve liquid.
3. Grits:
4. In the same pot used for shrimp stock, saute the Pancetta until Pancetta crisps. Drain most of the fat leaving just a bit. To the Pancetta add stock, grits and 1tbsp butter. Bring to simmer, reduce heat to low. Season with Cayenne pepper. Cook an additional 3 minutes.
5. In saute pan, melt 1 tbsp butter and 1 tbsp olive oil. Add shrimp. Cook on medium heat until pink (approximately 2 minutes per side). Squeeze lemon over shrimp just after turning. Remove from heat and set aside.
6. To plate, place a good ladelful strategically placed on plate. Garnish with Shrimp. Sprinkle with Chives and Parsley drizzle 1 teaspoon Olive Oil and serve.

pancetta, shrimp stock, quick grits, butter, parsley, chives, ubc, salt, shrimp, olive oil, lemon

Taken from www.epicurious.com/recipes/member/views/shrimp-and-grits-1270383 (may not work)