• 3 cups Dierbergs milk
• 2 teaspoons chicken base (Better Than Bouillon)
• ¾ cup quick-cooking grits
• ½ teaspoon coarse salt
• Freshly ground black pepper
• 5 tablespoons Dierbergs butter (divided)
• 1 package (8 ounces) shredded sharp white cheddar cheese
• 1 package (4 ounces) diced pancetta
• ½ pound Dierbergs Kitchen Bob’s BBQ Smoked Shrimp (order 24 hours in advance from Deli)
• 1 cup thinly sliced green onion
• 1 tablespoon minced garlic
• 2 tablespoons fresh lemon juice
• 1 tablespoon hot pepper sauce

In large saucepan, bring milk and chicken base to a boil over medium-high heat. Slowly whisk in grits, salt, and pepper; reduce heat, cover, and cook stirring often until milk is absorbed, about 5 minutes. Remove from heat; stir in 3 tablespoons of the butter and the cheese.

 

In large skillet over medium-high heat, cook pancetta stirring frequently until browned, about 5 minutes. Add shrimp, green onion, garlic, and lemon juice; stir until well combined.

 

Add the remaining 2 tablespoons butter and hot pepper sauce; cook stirring often until heated through, about 3 minutes.

 

Place grits in serving bowl; top with shrimp mixture.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 402
Cholesterol: 118 mg
Fat: 29 g
Sodium: 866 mg
Carbohydrates: 18 g
Protein: 19 g
Fiber:
Saturated Fat: 16 g