Italian-Style Shrimp and Grits Recipe

Italian-style shrimp and grits is a must-try recipe! Cheesy grits are topped with perfectly cooked Omaha Steaks Argentinian Red Shrimp, savory pancetta, and sautéed mushrooms for the ultimate comfort food dish.

How to Make Italian-Style Shrimp and Grits
Grits Ingredients
3 cups chicken stock
2 cup water
1 cup stone-ground grits
6 oz Gruyère cheese, shredded
3 oz Pecorino Romano cheese, finely grated
2 tbsp butter
Salt and white pepper, to taste

Shrimp Ingredients
1 lb Omaha Steaks Wild Red Argentinian Shrimp
¼ cup all-purpose flour
1 tbsp corn starch
3 tbsp Italian seasoning

Sauce Ingredients
4 oz pancetta, diced
1 medium shallot, finely diced
4 cloves garlic, minced
2 tbsp butter
6 oz baby Bella mushrooms, cut in ¼ or ⅙
½ tsp red pepper flakes, optional
2 tbsp Italian seasoning
¼ cup dry white wine
1 tbsp fresh parsley, chopped (plus more for garnish)
1 tbsp fresh lemon juice
Salt and black pepper, to taste

Instructions
Grits
1. In a medium saucepan, bring the chicken stock and water to a boil.
2. Slowly whisk in the grits, reduce heat to low, and let them simmer, whisking occasionally, until thick and tender (about 30 minutes).
3. Whisk in the Gruyère, Pecorino, and butter until smooth.
4. Season with salt and white pepper to taste. Keep warm.

Shrimp
1. In a mixing bowl, combine the flour, corn starch, and seasoning for the shrimp. Then, add the shrimp and coat evenly. Set aside.
2. In a large skillet over medium heat, cook the pancetta until crispy. Remove with a slotted spoon and set aside, leaving one tablespoon rendered fat in the pan and reserving the rest.
3. Add the shallots and mushrooms to the rendered fat, and sauté for five minutes. Then add the butter, garlic, optional pepper flakes, and seasoning. Sauté until mushrooms are golden and tender (about two minutes).
4. Remove everything from the pan and set aside.
5. Increase heat to medium-high and add the reserved rendered pancetta fat. Heat until the rendered fat shimmers, then add the shrimp. Sauté for about one minute per side, until the shrimp turn opaque and slightly caramelize.
6. Add the mushrooms back to the pan, and deglaze with white wine, scraping up any browned bits. Add the chicken stock and cook for another 1–2 minutes until the liquid reduces slightly.
7. Stir in the crispy pancetta, and lemon juice. Taste and adjust seasoning as needed.

📸 Grillseeker