Pancetta Wrapped Bayou La Batre Shrimp With Rikards Mill Yellow Corn Grits And Grilled Heirloom Tomatoes Recipe

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Nutrition per serving    (USDA % daily values)
CAL
552
FAT
85%
CHOL
33%
SOD
45%

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Ingredients for 6 servings

2 corn cobs, kernels removed

Salt and pepper

4 cups yellow corn stone-ground grits

1 pint water

1 tablespoon all-purpose flour

Micro parsley, for garnish

4 ounces Worcestershire sauce

6 pieces okra, rolled in rice flour

Fennel Fronds, for garnish

1-ounce dry sherry

Shaved fennel, soaked in ice water

1 quart whole milk

1 1/2 quarts shrimp stock

1 tablespoon tomato paste

1 tablespoon lemon pepper

All the shrimp shells from peeling shrimp

24 (U-8) head on wild shrimp

3 jalapeno peppers, split

8 ounces pancetta

1 tablespoon whole butter

1 tablespoon mascarpone cheese

6 (1/2-inch) thick slices heirloom tomatoes

3 peeled and sliced shallots

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