Shrimp and Grits with Pancetta and Sherry Cream

• 96 ounces, fluid Chicken Stock
• 4 cups White Grits
• 4 ounces, weight Unsalted Butter
• 8 ounces, weight Shredded White Cheddar Cheese
• Kosher Salt And Ground White Pepper To Taste
• 1 teaspoon Olive Oil
• 3 ounces, weight Small Diced Pancetta
• 2 pounds Peeled And Deveined Tail On Shrimp
• 2 cloves Minced Garlic
• 1 cup Harvey's Bristol Cream Sherry
• 2 cups Heavy Whipping Cream
• 1/2 cups Sliced Green Onions
• 1/2 cups Chopped Fresh Parsley
• Kosher Salt And Fresh Cracked Pepper To Taste
• Optional For Garnish: Shredded White Cheddar Cheese, Sliced Green Onions

1. For the grits: Bring the stock to a boil in a large pot.
2. Once boiling, slowly stir in the grits and turn the heat down to a simmer, while constantly stirring.
3. The grits will take 25 minutes to cook.
4. In the last couple minutes add the butter, cheese, salt and white pepper, stir until melted, remove pot from heat and keep warm with a lid.
5. For the shrimp: In a large saute pan over medium high heat, heat olive oil.
6. Then add the pancetta and cook until crispy.
7. Once crispy, remove the pancetta from the pan and set it aside.
8. Add the shrimp and garlic into the pan and saute for 3 to 4 minutes on high heat.
9. Next, remove the shrimp mixture from the pan and set aside with the pancetta.
10. Add the sherry cream into the pan to deglaze it.
11. Stir and reduce by 1/2.
12. Add the heavy cream and cook until very thick (think Alfredo sauce).
13. Once the cream is thick, add the shrimp and pancetta back into the pan along with the green onions, parsley, salt and pepper.
14. Serve the shrimp in sherry cream over the grits.
15. Garnish with shredded cheddar and green onions.

chicken, white grits, butter, cheddar cheese, kosher salt, olive oil, shrimp, garlic, cream, green onions, parsley, kosher salt, shredded white cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/shrimp-and-grits-with-pancetta-and-sherry-cream/ (may not work)