Creamy Shrimp and Cheese Grits

billyparisi.com

Diane Watson Mahoney

subheading: For the Grits:

12 cups chicken stock

4 cups White Corn Grits

1 stick of unsalted butter

8 ounces of shredded white cheddar

Kosher salt, ground white pepper and hot sauce to taste

subheading: For the Shrimp:

1 tablespoon olive oil

½ cup small diced pancetta

1 pound peeled and deveined, tail on 16/20 shrimp

2 finely minced cloves of garlic

½ cup Harvey's Bristol cream sherry

2 cups heavy whipping cream

½ cup sliced green onions

½ cup chopped fresh parsley

sea salt and fresh cracked pepper to taste

Directions at billyparisi.com

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