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Paganini's Pantry

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Serves 8

2Tbsp. extra virgin olive oil
1 onion, minced
4 oz. pancetta, diced
2 cloves garlic, minced
2Tbsp. all-purpose flour
2 cups warm chicken stock
1 Tbsp. old bay seasoning
2 lbs shrimp, peeled, deveined, tails left on
Salt and pepper to taste
Fresh parsley for garnish

Grits
4 cups chicken stock
2 cups cornmeal
1 3/4 cups heavy cream
1 1/2 cups white cheddar cheese, shredded
2 Tbsp unsalted butter
Salt and pepper to taste

In a medium stock pot, bring chicken stock to a boil. Whisk in the cornmeal. Lower the heat when the mixture begins to bubble and continue to stir. Add cream and cheese and continue to stir and cook for approximately 10 minutes, until the mixture is thick and the cornmeal is soft. Add butter, salt and pepper to taste

Heat oil in a large saute pan. Add onions and pancetta and cook until onions are transparent. Add garlic and saute for 1 more minute. Add flour and cook until it turns golden brown as you stir constantly to make a roux. Slowly whisk in the chicken stock to avoid lumps. Add the Old Bay seasoning. When the sauce comes to a simmer, add in the shrimp. Cook shrimp in the mixture until the shrimp are firm and pink. Season with salt and pepper, to taste.

Serve shrimp over cheddar grits and garnish with fresh parsley

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