Pancetta Wrapped Bayou La Batre Shrimp with Rikards Mill Yellow Corn Grits and Grilled Heirloom Tomatoes

Total Time:
1 hr 50 min
Prep:
55 min
Cook:
55 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Pancetta Wrapped Shrimp:
  • 24 (U-8) head on wild shrimp
  • 8 ounces pancetta
  • 1 tablespoon lemon pepper
  • 4 ounces Worcestershire sauce
  • Yellow Corn Grits:
  • 1 quart whole milk
  • 1 pint water
  • 3 jalapeno peppers, split
  • 4 cups yellow corn stone-ground grits
  • 1 tablespoon whole butter
  • 1 tablespoon mascarpone cheese
  • Salt and pepper
  • Shrimp Reduction:
  • 3 peeled and sliced shallots
  • 2 corn cobs, kernels removed
  • All the shrimp shells from peeling shrimp
  • 1 tablespoon whole butter
  • 1 tablespoon tomato paste
  • 1 -ounce dry sherry
  • 1 1/2 quarts shrimp stock
  • 1 tablespoon whole butter
  • 1 tablespoon all-purpose flour
  • To garnish the plate:
  • 6 pieces okra, rolled in rice flour
  • 6 (1/2-inch) thick slices heirloom tomatoes
  • Shaved fennel, soaked in ice water
  • Fennel Fronds, for garnish
  • Micro parsley, for garnish
  • Pancetta Wrapped Shrimp:
Directions
Pancetta Wrapped Shrimp:

To prepare the shrimp, shell and devein, leaving the head on and reserving shells for the Shrimp Reduction. Slice the pancetta or have your grocer slice it for you the same thickness as slab bacon. Wrap the flesh part of each shrimp with the pancetta. To cook the shrimp, season the shrimp with lemon pepper and saute over medium heat until the pancetta is golden brown and crisp. Deglaze the pan with Worcestershire and reduce to coat the shrimp. Reserve for plating.

Yellow Corn Grits:

To cook the grits: Bring the milk, water and jalapenos to a simmer over medium heat. Add the grits and butter; simmer until tender adding additional water if needed, stirring occasionally. When grits are tender, finish with mascarpone cheese and season with salt and pepper. Reserve warm for plating.

Shrimp Reduction:

In a small saucepan sweat the shallot, corn cobs and shrimp shells in whole butter until orange. Add tomato paste and caramelize. Deglaze with white wine and reduce. Add shrimp stock and simmer for 1/2 hour. Strain, reduce by 1/2 and finish with whole buerre manie - buerre manie is made by combining the whole butter with the flour. Reserve for plating.

To garnish the plate:

Fry okra in 350 degrees F oil until golden. Grill heirloom tomatoes. Place tomatoes and okra in the middle of the plate, spoon grits on top of the okra and tomatoes, arrange shrimp around the plate. Sprinkle shaved fennel, fronds and parsley on top of dish.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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