Recipe courtesy of Anton Shulte
Episode: New Orleans
Saute of Gulf Shrimp
Total:
1 hr 5 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 5 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1/3 cup finely diced pancetta
  • 3 1/4 cups water
  • 2 fresh bay leaves
  • Pinch of salt
  • 3/4 cups yellow grits
  • 8 ounces butter
  • Freshly ground black pepper
  • 2 mirlitons (chayotes)
  • Vegetable oil
  • 1/2 teaspoon cayenne pepper
  • 2 sun-dried tomato halves, rinsed and finely diced
  • 3/4 cups white wine
  • 1/2 cup cream
  • 32 shrimp (9 to 12 count), peeled to tail section and deveined
  • Chopped fresh chives, for serving (optional)
  • Chopped fresh parsley leaves, for serving (optional)

Directions

Preheat oven to 400 degrees F.

Place the pancetta in a small saute pan with 1/4 cup water and cook over medium heat, stirring occasionally, until rendered like bacon. Remove with a slotted spoon onto paper towel to dry. 

Bring the remaining 3 cups water, bay leaves and a generous pinch of salt to a boil in a small saucepot. When the water comes to a boil, whisk in the grits. Reduce the heat to a simmer and stir occasionally. When the grits start to thicken, add 4 ounces butter and stir. Continue cooking until the grits are slightly less than the desired thickness (they will thicken more as they cool). Season with salt and pepper, cover and leave in a warm spot on the stovetop. 

Peel the mirlitons (chayotes), split in half and removed the seed from each half. Cut each half into 3 equal lengthwise pieces. Toss in a bowl with 1 tablespoon vegetable oil, salt, pepper, and 1/2 teaspoon cayenne pepper. Roast in the oven on a baking sheet until just tender, about 15 to 20 minutes. 

Heat two medium saute pans on high heat. Add 1 ounce (2 tablespoons) vegetable oil to each pan. Season the shrimp with salt and pepper and evenly divide the shrimp between the two pans. Allow to sear for 1 minute then flip over. Cook for 30 seconds on the other side. Drop the shrimp onto a baking sheet and finishing cooking in the oven for 3 to 4 minutes. 

Evenly divide the wine, cream, pancetta, sun-dried tomatoes and remaining 4 ounces butter between the two pans. Reduce the mixture over high heat until it becomes a sauce consistency, swirling often. 

To plate, add the roasted mirlitons (chayotes) fanned out on the far side of the plate, the grits in the middle and the shrimp neatly arranged in front of the grits in rows. Spoon the sauce evenly over the shrimp and garnish with chives or parsley, if desired.

IDEAS YOU'LL LOVE

Gulf Shrimp au Gratin

Recipe courtesy of No Author

Tagliatelle with Gulf Shrimp and Field Peas

Bar Americain's Gulf Shrimp and Grits

Recipe courtesy of Bobby Flay

Gulf Shrimp with Peanuts and Green Chile Slices with Dirty Rice

Recipe courtesy of Bobby Flay

White Truffle and Chervil Risotto with a Fondue of Gulf Shrimp

Recipe courtesy of Rocco DiSpirito

Bacon-Wrapped Gulf Shrimp with Creamy White Cheddar Grits, Crispy Spinach and a Sweet Spicy Tomato Jam

Recipe courtesy of Emeril Lagasse

Saute Spicy Shrimp, Pea Shoots with Roasted Corn and Chile-Mango Whiskey Sauce

Recipe courtesy of John Greeley

Saute of Shrimp over Fried Green Tomatoes with Warm Remoulade Sauce

Recipe courtesy of Emeril Lagasse

Crispy Whole Gulf Fish

Recipe courtesy of David Cunningham

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c