Shrimp & Grits

In a 10” cast iron skillet...
Not necessarily a recipe but I browned 4 oz. diced pancetta, removed from skillet, drain. 
added seasoned shrimp with Tony Chachare’s Creole seasoning. Sauté a few minutes. Removed from skillet.
Added 2 Tbsp. Butter, 1 shallot, diced, 1 clove garlic minced, sauté 1-2 minutes 
Deglaze with 1/2 cup Sauvignon Blanc, 
Add 1 Tbsp. Double strength tomato paste, 
1/3 - 1/2 cup roasted red peppers chopped, 
1/3 cup chopped scallions (green part only) 
2 Tbsp. Fresh minced parsley, 
fresh cracked pepper & 
1/2-1 tsp. Frank’s Hot Sauce. 
Simmer 5 minutes, return pancetta & shrimp to skillet and heat through. Serve over Creamy Cheese Grits. 

Bring 2 cups milk and 2 cups water to boil. Add 1 cup quick cooking grits, 4 Tbsp. Butter & 1 heaping teaspoon salt. 
Cook 15-20 minutes until thickened and creamy. Add more liquid if necessary.
Stir in 1 cup each grated white cheddar & Monterey Jack cheese. 
Grits are quick cooking grits cooked slowly in milk, water, butter. Add shredded white cheddar & Monterey Jack.