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  • 1 pound medium shrimp, peeled and deveined
  • 4 tablespoons olive oil
  • 1 teaspoon paprika
  • Pinch cayenne, pepper
  • Coarse salt and freshly ground pepper
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped shallots
  • 2 tablespoons red or green chiles, minced
  • 1/4 cup dry white wine
  • 1/3 cup homemade or store-bought low-sodium chicken stock
  • 3 tablespoons unsalted butter, cut into 1-inch pieces
  • Juice of 1 lemon
  • Coarse salt and freshly ground pepper
  • Cheese Grits
  • 1/2 cup cilantro leaves, coarsely chopped
  • 1/4 cup thinly sliced scallions, green parts only, sliced on the bias
  • 4 slices Maple-Glazed Bacon


  1. Place shrimp, 2 tablespoons olive oil, paprika, cayenne pepper, 1 teaspoon salt, and pinch of black pepper in a medium bowl; toss to combine.
  2. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place shrimp, celery, shallots, and chiles in an even layer in skillet and let cook for 1 minute, without stirring. Turn shrimp and add wine; let reduce to 2 tablespoons, about 30 seconds. Add chicken broth and simmer until it begins to thicken, about 1 minute more. Stir in butter until completely melted; add lemon juice.
  3. Divide grits evenly between 4 serving bowls; top with shrimp and sauce. Garnish with cilantro and scallions; top with a slice of maple bacon and serve.

The Martha Stewart Show