- can (13.5 oz) – Chicken Broth
- 2 cups– Half & Half
- 2 cups – stone ground Grits
- 2 cups – cheddar cheese, shredded
- 4 oz – Pancetta, cut 1/4″ x 1/4″ cubes
- 1 1/3 lb – medium Shrimp (26-40 count/lb) – deveined
- 1 cup – green onion, chopped
- 2 Shallots, finely chopped
- 4 cloves – garlic, finely chopped
- 1 jalapeno, finely chopped
- 2 TBSP – Emeril Essence – No salt
- Emeril’s Essence – No Salt
- (Makes 2/3 cup)
- 2 1/2 TBSP – Paprika
- 2 TBSP – garlic powder
- 1 TBSP – black pepper
- 1TBSP – onion powder
- 1 TBSP – cayenne
- 1 TBSP – oregano
- 2 TBSP – dried thyme (Not powder)
- 1/2 Cup – dry white wine, for deglaze
- 2 TBSP – Half & Half
- 4 tspn – lemon juice (approx 1/2 squeezed lemon)
In a medium pan, bring chicken broth + 2 cups half & half to a boil and whisking in the grits. Cover and set at low for 12-15 minutes. Stir in cheese, cover, and set aside. Using a medium size frying pan at medium-high heat, fry the pancetta until crisp. Set aside. Keeping the pancetta oils at medium-high heat, add shrimp, scallions, shallots, jalapeno, garlic and Emeril’s spices, Stir until shrimp is 3/4 cooked – approx 2 minutes. Set shrimp mixture aside in a bowl. At medium-high heat, deglaze the pan with wine until reduced by half, scraping the pan to release the baked on bits. Remove from heat and add lemon juice and 2 TBSP half & half. Combine shrimp mixture, pan juices and pancetta and serve.