Cook this with Shereen: Italian-Style Shrimp and Grits
Nancy Rokos/Calkins Media
Chef Shereen Pavlides鈥� prepares Italian-style shrimp and grits.
Chef Shereen Pavlides鈥� prepares Italian-style shrimp and grits.
In this week蘑菇视频 edition of Cook This, Chef Shereen Pavlides puts an Italian spin on a southern staple.
To watch Chef Pavides make this dish, visit HeraldStandard.com.
ITALIAN STYLE SHRIMP AND GRITS
Yields: 4 servings Prep time: 12 minutes Cook time: 20 minutes
4 cups water
kosher salt / freshly ground black pepper
1 cup stone ground yellow cornmeal (such as Bob蘑菇视频 Red Mill)
1 cup shredded swiss cheese
1 cup shredded cheddar cheese
3 tablespoons unsalted butter
1 pound peeled, de-veined large shrimp 鈥� tails removed
1 tablespoon canola oil
4 ounces diced pancetta (Italian bacon)
3 garlic cloves minced
1 red pepper 鈥� diced (1 cup)
2 tablespoons chopped dill 鈥� divided
Bring water to a boil in a 2 1/2 quart sauce pot over high heat. Reduce heat to low, season the water with 2 teaspoons salt and gradually whisk in polenta.
(Be careful, water may boil over).
Cook until thickened and the cornmeal is tender, 15-20 minutes, stirring periodically, using a wooden spoon. Remove from the heat. Stir in both cheeses and butter until smooth.
(Note: the consistency should be like porridge.)
Meanwhile: Season the shrimp with 3/4 teaspoon salt and 6 turns on the pepper mill. Set aside.
Heat 10-inch cast iron skillet or fry pan over medium heat. (Note: if using a fry pan, you may need 1 tablespoon canola oil, in addition). Add pancetta and saut茅 until golden and crisp, about 5 minutes. Remove pancetta with a slotted spoon to a paper towel-lined plate.
Add shrimp to the same skillet with the rendered pancetta fat and saut茅, about 2 minutes. Add garlic, peppers and season with 1/4 teaspoon salt and 2 turns on the pepper mill. Continue saut茅ing until the shrimp is cooked through and peppers are tender crisp, about 2 minutes. Remove from the heat.
Divide polenta among 4 bowls.
Divide and top with shrimp, red peppers and pancetta.
Garnish with dill.