A flavorful twists on shrimp and grits, Italian Shrimp and Grits is bold and zesty, with Italian cheeses, sweet red peppers, capers, and garlic shrimp!
In a medium saucepan, bring 4 cups of chicken stock, 1 cup water, and crushed red pepper to a boil. Add the polenta and whisk well to avoid clumping. Reduce the heat to the lowest setting and cook until the water is absorbed, 5-10 minutes. Turn off the heat and stir in the cheeses and cream. Taste for salt. Cover until ready to serve.
Fry the pancetta over medium heat in a large skillet. When crisp, add the garlic and shrimp, then sauté until pink— about 3-4 minutes, flipping once. Immediately add the lemon juice, red peppers, capers and parsley. Toss and remove from the heat. (You probably won't need to salt the shrimp because of the salty ingredients, but check anyway.)
Divide the polenta onto plates and top with the shrimp mixture. Drizzle with olive oil and serve.