Recipe: e2 Emeril's Eatery Shrimp and Grits

Shrimp & Grits
Published: Apr. 14, 2013 at 8:13 AM EDT|Updated: Apr. 14, 2013 at 11:16 AM EDT
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CHARLOTTE, NC (WBTV) - e2 emeril's eatery's Shrimp and "Grits"

Recipe courtesy Chef Emeril Lagasse and Chef Brian Mottola

1 pound peeled and deveined large shrimp

½ teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon Emeril's Original Essence or other Creole seasoning

2 tablespoons olive oil

3 tablespoons minced shallot

½ cup diced pancetta, about 1½ ounces

2 tablespoons minced garlic

2 cups chopped oyster mushrooms, about 6 ounces

1 cup fresh corn kernels

¾ cup peeled, seeded and diced tomatoes

1/8 teaspoon cayenne

¾ cup dry white wine

10 tablespoons unsalted butter, cut into cubes

2 tablespoons chopped fresh herb leaves such as parsley, basil, thyme or chives, or a mix

Cheddar Rice Grits for serving, see below

Season the shrimp with ¼ teaspoon of the salt, ¼ teaspoon of the pepper and the Essence and set aside.

Heat a 12-inch heavy-bottom sauté pan over medium-high heat and add the olive oil. Add the shallot and pancetta and cook, stirring as needed, for one minute. Stir in the garlic, increase the heat to high, and stir in the mushrooms, corn, and tomatoes and cook for 1 minute longer. Season with the remaining ¼ teaspoon salt, ¼ teaspoon pepper, and the cayenne. Stir in the shrimp and sauté for 1 minute until the shrimp begin to color, then pour in the wine and cook until the wine has nearly completely evaporated, 6 to 8 minutes.

Once most of the wine has evaporated, stir in the butter. Once melted, stir in the fresh herbs. Remove the pan from the heat and serve the shrimp and sauce immediately over the Cheddar Rice Grits.

Yield: 4 servings

Cheddar Rice Grits

Recipe courtesy Chef Emeril Lagasse and Chef Brian Mottola

e2 emeril's eatery

3 cups water

1 cup half and half

1 teaspoon salt

3 tablespoons unsalted butter

1 clove garlic, minced

1 cup rice grits* (see Note)

½ cup finely grated white cheddar

In a heavy-bottom 4 quart pot, bring the water, half and half, salt, butter and garlic to a boil over medium high heat. Stir in the grits. Reduce the heat to medium low and simmer for 15 minutes, stirring occasionally, until the rice is just tender.  Turn off the heat and allow the rice grits to sit at least 10 minutes before serving. They will continue to absorb the liquid.

Stir in the cheddar and serve hot.

Yield: 4 servings

*Note: Rice grits are small pieces of broken rice grains that result when the rice is milled. When cooked liked grits they end up smooth and creamy. You can find them in certain upscale gourmet markets and online at Anson Mills,

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