This is truly restaurant quality.
Have all ingredients prepped and ready to use, everything comes together quickly.
You can use instant or old-fashioned grits, but stone ground is healthier (cook accordingly).
The grits yield more than what you need for 4 servings, feel free to cut recipe in half.
2 c. chicken broth
2 c. milk
1/3 c. pico de gallo (I used Chunky Pace Salsa)
4 Tbls. unsalted butter
1 t. smoked sea salt
1 t. smoked paprika
1 t. granulated garlic
1 c. quick grits (or old fashioned or stone ground)
1 c. pumpkin puree, canned or homemade
2 c. (8 oz.) cheddar cheese blend
1-1/2 t. fresh lime juice
4 oz. cubed pancetta or 1 c. chopped raw bacon
1/2 c. chopped green bell pepper
2 Tbls. chopped scallions
1/2 c. pico de gallo (I used Chunky Pace Salsa)
1 pint cherry or grape tomatoes, halved
1 t. granulated garlic
1 t. smoked paprika
4 Tbls. unsalted butter
1/4 c. white wine (chardonnay) or chicken broth
2 Tbls. chopped scallions
2 Tbls. fresh cilantro, chopped
1 lb. extra-large shrimp, peeled and deveined (tails removed)
1-1/2 t. fresh lime juice
salt to taste
Pumpkin Grits: In a large pot, combine chicken broth, milk, pico de gallo, butter, salt, paprika and granulated garlic. Bring to a boil over medium-high heat, stirring frequently.
If using instant grits, slowly whisk in the grits and cook for 5 minutes on a stovetop. If using old fashioned grits, follow cooking directions on the container or package.
Stir in the pumpkin puree and cheddar cheese. Cook for another 5 to 6 minutes, or until thickened.
Stir in lime juice. Reduce heat on the stovetop and set aside until shrimp is ready.
Shrimp (see Note below): I always discard the white fat chunks of pancetta and use the meat portion only to cut down on bad fat.
In a large skillet, cook the pancetta over medium heat until crisp. Remove and set aside.
Add bell pepper and 1/8 c. scallions to the skillet and cook for 6 minutes.
Add pico de gallo, tomatoes, garlic, paprika and butter. Cook for 5 minutes.
Stir in the wine and 1/8 c. chopped cilantro and 1/8 c. scallions.
Add shrimp to the sauce and cook for 2 minutes. Cover and steam for 5 minutes, or until cooked through.
Add lime juice to taste before serving.
To serve, ladle grits into bowls and top with shrimp scampi, crispy pancetta and remaining chopped cilantro and scallions.
Leftover grits and shrimp can be stored in airtight containers for up to 4 days.
Serve 4
If you’d prefer to grill the shrimp, toss the shrimp in a tablespoon of olive oil, along with a little smoked paprika and granulated garlic. Place shrimp on a 375-degree direct grill and cook through, about 3 minutes per side.
The grits when done yield more than needed for this recipe. I suggest cutting the ingredients in half when making the Grits. You’ll have more than enough.