Kosher saltground white pepper and hot sauce to taste
For the Shrimp:
1tablespoonof olive oil
1/2cupof small diced pancetta
1poundof peeled and deveinedtail on 16/20 shrimp
2finely minced cloves of garlic
1cupof Harvey's Bristol cream sherry
2cupsof heavy whipping cream
1/2cupof sliced green onions
1/2cupof 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.
Note: There will be plenty of grits leftover, just an FYI.