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Sunday supper and more

Shrimp and cheese grits

(Catherine Smart for The Boston Globe)
December 7, 2011
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Serves 4 with leftovers

While the grits simmer, make the shrimp, timing it so the two will be finished at the same time. Because different brands of grits need different amounts of water, watch the mixture carefully and add more water if necessary during cooking.

GRITS

 Olive oil (for the sheet) 

7  cups water 

 Salt and pepper, to taste 

2  cups stoneground grits 

2  tablespoons butter 

8  ounces Gruyere cheese, shredded 

1  cup heavy cream  1. Oil a large rimmed baking sheet (about 11-by-16-inches).2. In a heavy-bottomed saucepan, bring the water and salt to a boil.

3. Stir in the grits and butter, lower the heat, and simmer gently for 1 hour, stirring often, or until tender. If the mixture seems too thick, add water, 1/4 cup at a time. When done, the grits should be loose enough to lift up on a spoon and flow easily back into the pot.

4. Stir in the cheese, cream, and pepper. Taste for seasoning and add more salt, if you like.

5. Add about 1 cup grits to each of 4 shallow bowls. Spread the remaining grits on the baking sheet. Cover with plastic wrap and leave to cool; refrigerate for baked grits.

SHRIMP

1  tablespoon olive oil 

1/2  pound pancetta, cut into 1-inch pieces 

2  cloves garlic, chopped 

2  jalapeno peppers, seeded and chopped 

1  teaspoon Old Bay seasoning 

 Salt and black pepper, to taste 

2  pounds shrimp, peeled 

1  cup chicken stock 

 Handful fresh chives, chopped 

1. In a large skillet over medium-high heat, heat the oil. Cook the pancetta, stirring often, for 4 minutes or until it browns. Add the garlic, jalapeno, Old Bay, salt, and black pepper. Cook 1 minute more.

2. Stir in the shrimp and stock. Simmer for 4 minutes or until shrimp are just cooked through. Taste for seasoning and add more salt and pepper, if you like.

3. Add shrimp to each dish. Garnish with chives. Catherine Smart

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