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 :-).
How to Make Grits with White Cheddar!
Just like I stated in the video, no self-respecting southerner makes instant grits, and neither are we. Now, that doesn’t mean we are cooking grits for 2 hours, but you can expect to be stirring for about 10 minutes or so which really isn’t that bad, see risotto! It’s also important to make the grits recipe first because it can hold really well over low heat for long periods of time, the shrimp cannot and really needs to be eaten asap. Nothing worse than mushy over cooked shrimp, NOTHING!! No matter if it comes to flour, grains, meals or seeds, I always use Bob’s Red Mill. I got the opportunity to meet Bob and he was so awesome and stressed so much the importance of sustainable whole grains which have been around for thousands of years. All of their products are sustainably and responsibly grown, harvested and packaged, which applies to these Southern Style White Corn Grits as well! They are delicious and work well for things like porridge or polenta, another huge fav in my house!
To cook grits it’s as simple as bringing your liquid, in this case I used chicken stock but you can absolutely use vegetable stock or even water, to a boil. Once you are rolling you then pour in your grits and stir. This is similar to risotto but don’t worry your arm won’t fall off stirring grits like it will with risotto because it takes about 10 to 15 minutes of stirring and then you can kind of leave it alone over really low heat to carry the rest of the way. The importance of stirring it at the beginning is so that it doesn’t clump up! Once the grits are at al dente, or slightly crunchy, you then finish it off with some unsalted butter, shredded aged white cheddar cheese, sea salt, white pepper and a few dashes of hot sauce. You use white pepper in food you want to keep white, because if you used cracked black pepper then you would see it and it would take away from the beauty that is your white corn grits recipe. Now at this point just simply put the top on it and let it sit over very low heat until you’re ready to serve it up. If for some reason you won’t be eating it for a while then I recommend reconstituting it with a little water or stock to sort of cream it up a bit as it will have a tendency to clump back together if you let it sit for too long. Just a little FYI there, that’s all!
Let’s get in this Creamy Shrimp with Cream Sherry Recipe
The shrimp portion of this recipe is really easy and holy smokes is it delicious! You first start off by rendering some pancetta or bacon in a large saute pan over medium heat. Once those little fellas turn nice and crispy remove them from the heat. Next, simple add in the shrimp and cook them just for a few minutes and remember we don’t want to cook these all the way through because they will continue to cook when they are in the hot cream sauce, which is coming up next! Remove the shrimp and then deglaze your pan with some cream sherry. This stuff is seriously liquid gold and you will probably want to use it in all of your cooking because its’ just that good! Reduce the liquid by have and then add in your heavy whipping cream and cook it down until it becomes super thick, like alfredo sauce. Oh yeah, cook the cream over lower heat so that it does not burn, yuck!
Finish by adding back in the shrimp, crispy pancetta, salt and pepper and serve this tasty creamy shrimp over some white cheddar corn grits and you are good to go! Garnish with some parsley and green onions and BOOM, let’s eat!!
Shrimp and Grits Recipe
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
- 1/2 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
- 1/2 cup of sliced green onions
- 1/2 cup of chopped fresh parsley
- Kosher salt and fresh cracked pepper to taste
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.
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.
Next, remove the shrimp and deglaze with sherry cream and reduce by 1/2. Add in the cream and cook until very thick (think alfredo sauce).
Once the cream is thick, add back in the shrimp and pancetta stir.
Serve the shrimp in sherry cream over the grits. Garnish with sliced green onions and chopped parsley.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.