Shrimp & Grits.. Italian Style.. Sort Of Recipe

Name: Shrimp & Grits.. Italian Style.. Sort Of
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cubed smoked bacon, pancetta, guanciale, Virginia ham, tasso or proscuitto; 1 cup quick cooking polenta; 2 cups water; 2 cups milk or stock; 1 clove garlic, minced; 2-3 tablespoons olive oil; 1 + cups shredded smoked gouda or cheddar; 1/4 cup grated aged gouda or dry jack; 20 large shrimp, deviened, peeled (defrosted if necessary); 3 tablespoons butter; 3 tablespoon hot sauce (I like Crystal or the Mexican on wth the wooden cap, can't remember the name); 2 handfuls arugula, washed and dried; 20 or so grape tomatoes; 1 tablespoon rosemary, finely chopped; 2 cloves garlic, sliced

Servings: persons

1 cup cubed smoked bacon, pancetta, guanciale, Virginia ham, tasso or proscuitto
1 cup quick cooking polenta
2 cups water
2 cups milk or stock
1 clove garlic, minced
2-3 tablespoons olive oil
1 + cups shredded smoked gouda or cheddar
1/4 cup grated aged gouda or dry jack
20 large shrimp, deviened, peeled (defrosted if necessary)
3 tablespoons butter
3 tablespoon hot sauce (I like Crystal or the Mexican on wth the wooden cap, can't remember the name)
2 handfuls arugula, washed and dried
20 or so grape tomatoes
1 tablespoon rosemary, finely chopped
2 cloves garlic, sliced

1
Set water, milk or stock, minced garlic, 1 tablespoon of butter, salt and pepper to boil.
2
In separate pan fry bacon cubes, until crispy and perfect. Pour off half the fat.
3
When water begins to boil, lower the flame and slowly whisk in polenta, allow to simmer.
4
Set medium heat under bacon fat pan, add olive oil & sliced garlic. Saute until soft.
5
While garlic is softening whisk rosemary into the polenta. Test texture. It should be very soft and creamy. If it's not, add some some liquid.
6
Season shrimp and add to garlic in pan, add tomatoes, hot sauce 1/4 cup water, white wine or stock, cover and let cook 4 minutes or until they are nice and pink.
7
While shrimp is cooking remove polenta from heat, whisk in most of the cheeses and remaining butter. Add more cheese if you like and season to taste.
8
To Serve: Dollop polenta into 4 bowls. (There should be leftover polenta for breakfast). Distribute arugula evenly in each. The heat from the polenta will wilt the arugula. Place 5 shrimp in each bowl pour sauce over and sprinkle liberally with bacon cubes. Add more hot sauce if you wish and a few chopped scallions or chives if you want. Excellent while eaten on couch with blanket and an old movie.

1543

kcal

Calories

Fat

Carbs

155

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.

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: 1 cup cubed smoked bacon, pancetta, guanciale, Virginia ham, tasso or proscuitto, 1 cup quick cooking polenta, 2 cups water, 2 cups milk or stock, and more.

Yes, Shrimp & Grits.. Italian Style.. Sort Of 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!

Shrimp & Grits.. Italian Style.. Sort Of

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions