Recipe courtesy of Anton Shulte

Saute of Gulf Shrimp

  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 15 min
  • Cook: 50 min
  • Yield: 4 servings
Share This Recipe

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

  1. Preheat oven to 400 degrees F.
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. 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.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.