The essential Southern dish doesn’t get any better than this.
pkg.diced pancetta
1cupchoppedyellow onion(from 1 medium [about 11 oz.]
onion)
1cupchoppedred bell pepper(from 1 small [7 oz.]
Credit:Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Julia Bayless
bell pepper)
2mediumgarlic cloves, minced (about 2 tsp.)
Place shrimp in a medium bowl; cover and refrigerate until ready to use.
Bring water to a boil in a medium pot over high.
Credit:Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Julia Bayless
Whisk in grits and 2 1/2 teaspoons of the salt.
If grits thicken before they are tender, add more water, and continue cooking.
Remove from heat, and cover to keep warm.
Credit:Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Julia Bayless
After grits have cooked for 15 minutes, heat a large skillet over medium-high.
Add pancetta, and cook, stirring occasionally, until crispy and fat has rendered, about 4 minutes.
Slowly add broth, stirring constantly, until fully combined.
Credit:Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Julia Bayless
Bring mixture to a simmer over medium-high.
Add shrimp and remaining 1/2 teaspoon salt; reduce heat to medium-low.
Stir cheese and remaining 3 tablespoons butter into grits.
Credit:Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Julia Bayless
Divide grits evenly among 4 shallow bowls, and spoon shrimp and gravy evenly on top of each bowl.
Garnish with scallions and hot sauce, if desired.
Credit:Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Julia Bayless
