- 1 cup dry stone-ground grits, prepared according to package directions
- 2 tablespoons unsalted butter
- 1 tablespoon chopped parsley
- Kosher or sea salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 18 (13/15 per pound) shrimp, peeled and deveined
- ½ cup white wine
- Juice of 1 lemon
- 3 tablespoons diced slab or thick bacon
- 1 large leek, white and light green part cut in half, sliced in ½ moons and washed
- ½ cup RI Mushroom Co. cremini mushrooms, sliced
- ½ cup Pernod liqueur
- 2 tablespoons microgreens, for garnish
When the grits are done cooking, remove from heat and add 1 tablespoon butter and chopped parsley and salt and pepper to taste. Keep warm.
Heat the olive oil in a medium sauté pan over medium-high heat. Add the shrimp and turn after 30 seconds. Add white wine to the pan. Reduce to low heat and allow to simmer for 4 minutes, until just pink. Turn off heat, add the lemon juice and ½ tablespoon butter. Remove shrimp from pan and keep warm. Reserve wine and lemon juice mixture.
Return sauté pan to medium heat, add bacon and sauté until lightly browned. Add sliced leeks and mushrooms, and sauté until mushrooms are lightly browned, about 4 to 5 minutes. Remove mixture from pan and keep warm. Returning pan to heat, carefully add Pernod and deglaze the pan, reducing liquid to 3 tablespoons. Stir in the remaining butter and the reserved lemon and wine mixture.
To serve, divide the grits among 6 warm, shallow bowls. Add the mushroom mixture and place the shrimp on top. Drizzle with sauce and garnish with microgreens
About this recipe
WINE PAIRING: Graham Beck Brut Rosé—This very lively, fresh South African rosé is worth drinking in any season. It’s an impressive sparkler with loads of juicy raspberries and red-flesh plums on the palate with a dry finish, delightful with bacon and shrimp while able to cut through the creamy grits. Since this is partially made from Pinot Noir grapes, it will sing with those delicious local mushrooms too.
—Kate Miceli, Bottles Fine Wine, Providence