Shrimp and Grits with Pancetta and Sherry Cream

Name: Shrimp and Grits with Pancetta and Sherry Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

2430

kcal

Calories

135

Fat

Carbs

285

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 96 ounces, fluid Chicken Stock, 4 cups White Grits, 4 ounces, weight Unsalted Butter, 8 ounces, weight Shredded White Cheddar Cheese, and more.

Yes, Shrimp and Grits with Pancetta and Sherry Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!