Recipe by chef Justin Sells from e2 emeril’s eatery, courtesy Emeril Lagasse, copyright 2012
1 cup pancetta
24 white shrimp, 21/25, peeled and deveined (shells reserved)
1 cup tomatoes, peeled, seeded, and chopped
1 cup cultivated mushrooms (such as hon shimeji)
1/2 cup corn kernels
1/2 cup shallots, diced
1/4 cup garlic, minced
1 cup white wine
1 cup shrimp stock, made from the reserved shrimp shells
1/2 cup unsalted butter, cubed
2 cups prepared grits
1/4 cup green onions, sliced thin
salt and pepper, to taste
Emeril’s Original Essence or Creole seasoning, to taste
1. In a large saucepan over medium heat, add pancetta and cook until slightly golden brown; remove with a slotted spoon and transfer to a plate lined with paper towels; set aside.
2. In the same pan, add shrimp; season with salt and pepper; turn once and add tomatoes; cook until tomatoes become soft and liquid forms in the pan; add corn and mushrooms; cook until slightly soft, about 3 minutes.
3. Add shallots and garlic; cook until fragrant; add white wine and shrimp stock; bring to a simmer and reduce by half; return pancetta to the pan and add butter; gently work the butter inside the pan to create a sauce.
4. Adjust to taste with Creole seasoning; serve over grits with green onions and garnish with additional Creole seasoning.
Makes 4 entrée servings