Creamy Shrimp and Grits Recipe with Cream Sherry and White Cheddar
It’s been years since I’ve made this Creamy Shrimp and Grits Recipe with Cream Sherry and White Cheddar and I’ve been recently chomping at the bit for the opportunity to make it again. It’s absolutely delicious, super easy to make and one of those perfect recipes where you can feed the masses, well because there’s so many dang grits! Too many leftover grits is a good thing, trust me :-).
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Creamy Shrimp and Grits Recipe with Cream Sherry and White Cheddar
Author: Chef Billy Parisi
Recipe type: main
Prep time: 10 mins Cook time: 40 mins Total time: 50 mins
Serves: 6
Version: US
Ingredients:
For the Grits:
96 ounces of chicken stock
4 cups of Bob’s Red Mill White Corn Grits
1 stick of unsalted butter
8 ounces of shredded white cheddar
Kosher salt, ground white pepper and hot sauce to taste
For the Shrimp:
1 tablespoon of olive oil
½ cup of small diced pancetta
1 pound of peeled and deveined, tail on 16/20 shrimp
2 finely minced cloves of garlic
1 cup of Harvey’s Bristol cream sherry
2 cups of heavy whipping cream
½ cup of sliced green onions
1/4 cup of chopped fresh parsley
Kosher salt and fresh cracked pepper to taste
Instructions
1. Grits: Bring the stock to a boil. Once boiling, slowly stir in the grits and turn the heat down to a simmer, while constantly stirring. The grits will take 25 minutes to cook. finish with butter, cheese, salt and white pepper and keep warm with a lid.
2. Shrimp: In a large hot saute pan with olive oil add in the pancetta and cook until crispy. Once crispy, remove the pancetta lardons and add in the shrimp and garlic and saute for 3 to 4 minutes on high heat.
3. Next, remove the shrimp and deglaze with sherry cream and reduce by ½. Add in the cream and cook until very thick (think alfredo sauce).
4. Once the cream is thick, add back in the shrimp and pancetta stir.
5. Serve the shrimp in sherry cream over the grits. Garnish with sliced green onions and chopped parsley.
Version: Metric
Ingredients:
For the Grits:
2880 ML of chicken stock
960 ML of Bob’s Red Mill White Corn Grits
1 stick of unsalted butter
224 gr of shredded white cheddar
Kosher salt, ground white pepper and hot sauce to taste
For the Shrimp:
15 ML of olive oil
120 ML of small diced pancetta
450 gr of peeled and deveined, tail on 16/20 shrimp
2 finely minced cloves of garlic
240 ML of Harvey’s Bristol cream sherry
480 ML of heavy whipping cream
120 ML of sliced green onions
60 ML of chopped fresh parsley
Kosher salt and fresh cracked pepper to taste
Instructions
1. Grits: Bring the stock to a boil. Once boiling, slowly stir in the grits and turn the heat down to a simmer, while constantly stirring. The grits will take 25 minutes to cook. finish with butter, cheese, salt and white pepper and keep warm with a lid.
2. Shrimp: In a large hot saute pan with olive oil add in the pancetta and cook until crispy. Once crispy, remove the pancetta lardons and add in the shrimp and garlic and saute for 3 to 4 minutes on high heat.
3. Next, remove the shrimp and deglaze with sherry cream and reduce by ½. Add in the cream and cook until very thick (think alfredo sauce).
4. Once the cream is thick, add back in the shrimp and pancetta stir.
5. Serve the shrimp in sherry cream over the grits. Garnish with sliced green onions and chopped parsley.
Recipe Video:
