Grilled Shrimp Over Cheddar Grits with Pancetta and Shiitake Mushrooms

 

A fun combination which combines a great light and healthy grilled shrimp with some comfort food items for fall - the grits and pancetta.  Flavorful, easy and quick this meal will take less than 45 minutes from preparation to plating and everyone will enjoy the wonder aroma and flavors that each part adds to a beautiful meal.

Grilled Shrimp Over Cheddar Grits with 

Pancetta and Shiitake Mushrooms

For the Cheddar Grits

2 cups whole milk
2 cups water
1 cup cornmeal (fine ground is best)
2 Tablespoons chopped chives (optional)
1/4 cup butter, chopped
1/2 lb white cheddar cheese, grated *

Combine the whole milk and water in a sauce pan and bring to a boil.  Slowly add the cornmeal in a steady stream and reduce to a simmer while whisking the cornmeal into the liquid.  Cover but continue to whisk and mix up the grits so they so not clump every 3-5 minutes.  Cook approximately 20-25 minutes until slightly thickened.  Add cheddar cheese until melted and incorporated then stir in the butter.  Add chives if using.  Serve immediately.

*You can use a sharp yellow cheddar cheese if you are not able to find a white cheddar. 

For the Shrimp

6-8 colossal shrimp (about 3-4 per person or about 3/4 pound total for two people)
1/3 cup extra virgin olive oil
1/4 - 1/2 tsp paprika (smoked paprika preferred for this one)
1/4 tsp cayenne pepper (use more if you like a spicier kick)
1/2 lemon juiced
1-2 garlic cloves, minced (or dried granulated garlic, approximately 1tsp)
salt and pepper

Combine all ingredients in large zip lock bag.  Add shrimp and marinate 30 minutes or maximum of 1 hour.  Grill shrimp on outdoor grill or grill pan on medium-high heat for approximately 3-4 minutes per side until opaque.  Remove and serve immediately.

Pancetta and Mushroom Confit

3 slices of pancetta, sliced about 1/4 inch thick then cut into cubes
6-8 oz shiitake mushrooms, sliced into strips

In a nonstick pan cook the pancetta until starting to brown.  Add the mushroom strip and cook approximately 2 minutes longer until mushroom have softened but still maintain their firmness.

Spoon the grits onto a plate.  Arrange cooked shrimp in the center and sprinkle with pancetta and mushrooms.  Serve immediately.