Recipe courtesy of Anton Shulte
Episode: New Orleans
Print
Saute of Gulf Shrimp
Total:
1 hr 5 min
Prep:
15 min
Cook:
50 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 5 min
Prep:
15 min
Cook:
50 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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Shrimp Fried Rice

Recipe courtesy of Justine Simmons

The Shrimp Mofongo

Recipe courtesy of La Guaguita

Shrimp and Grits

Spicy Shrimp and Andouille Sausage over Grits

Recipe courtesy of Kelsey Nixon

Shrimp Scampi with Cherry Tomatoes

Recipe courtesy of Tia Mowry

Mediterranean Shrimp and Orzo Salad

Recipe courtesy of Kelsey Nixon

Classic Shrimp Laksa with Rice Noodles

Recipe courtesy of Ching-He Huang

Grilled Shrimp Salad

Recipe courtesy of Tia Mowry

Savannah Shrimp and Grits

Recipe courtesy of Patrick Decker

So Much Pretty Food Here