Ingredients
- 1 pound medium shrimp, peeled and deveined
- 4 tablespoons essential olive oil
- 1 teaspoon paprika
- Pinch cayenne, pepper
- Coarse salt and freshly ground pepper
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped shallots
- two tablespoons red or eco-friendly chiles, minced
- 1/4 cup dry white-colored wine
- 1/3 cup homemade or store-bought low-sodium chicken stock
- 3 tablespoons unsalted butter, reduce 1-inch pieces
- Juice of just one lemon
- Coarse salt and freshly ground pepper
- Cheese Grits
- 1/2 cup cilantro leaves, coarsely chopped
- 1/4 cup thinly sliced scallions, eco-friendly parts only, sliced around the bias
- 4 slices Walnut-Glazed Bacon
Directions
Place shrimp, two tablespoons essential olive oil, paprika, red pepper cayenne, 1 teaspoon salt, and pinch of pepper inside a medium bowl toss to mix.
Heat remaining two tablespoons essential olive oil inside a large skillet over medium-high temperature. Place shrimp, celery, shallots, and chiles within an even layer in skillet and let prepare for one minute, without stirring. Turn shrimp and add wine let reduce to two tablespoons, about thirty seconds. Add chicken broth and simmer until it starts to thicken, about one minute more. Stir in butter until completely melted add fresh lemon juice.
Divide grits evenly between 4 serving bowls top with shrimp and sauce. Garnish with cilantro and scallions top having a slice of walnut bacon and serve.
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