“Gourmet Gluten-Free Southern US Brunch: Shrimp & Grits with Crispy Pancetta”

Allergens

Shellfish (Shrimp)

Ingredients

• 1 cup stone
• ground grits (gluten
• free)
• 3 cups water
• 1 1/2 cups shrimp stock or chicken broth
• 1 cup heavy cream
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper, divided
• 1 tablespoon unsalted butter
• 1/2 pound large shrimp, peeled and deveined
• 2 cups chopped pancetta
• 1 cup grated Parmesan cheese (gluten
• free)
• 3 green onions, thinly sliced
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)

Instructions

1. In a large saucepan, bring water and shrimp stock or broth to a boil. Gradually whisk in grits and cook over medium heat for 20 25 minutes, stirring frequently, until creamy and thickened. Stir in heavy cream, butter, 3/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for an additional 5 minutes.
2. In a large skillet, cook pancetta over medium heat until crispy and browned. Remove from pan and set aside.
3. In the same skillet, sauté shrimp with remaining salt and pepper, smoked paprika, cayenne (if using), and green onions for 2 3 minutes or until pink and cooked through. Stir in Parmesan cheese, mixing well to combine.
4. To serve, spoon creamy grits onto plates, top with sautéed shrimp and sauce, and sprinkle with crispy pancetta. Enjoy your mouthwatering gluten free Southern US brunch!

Chef’s Insight

To enhance flavor, use homemade shrimp stock for a deeper taste.

Notes

For an extra touch, garnish with fresh parsley or chives.