Bar Americain's Gulf Shrimp and Grits

4.5(12)

by Bobby Flay·published 2016-11-18

Open original recipe

AmericanMain Dish

Servings

4 servings

Total time

—

Calories / serving

611 kcal

Ingredients (11)

serves

4 to 5 cups shrimp stockshrimp-stock
Saltsalt
1 cup yellow stone ground cornmealcornmeal
1 cup grated white Cheddarcheddar
Freshly ground black pepperpepper
3 green onions, thinly sliced, for garnishscallion
1/2 pound thick double-smoked cut bacon, cut into lardonsbacon
2 tablespoons pure olive oilolive-oil
20 large (21 to 24 count) shrimp, shelled and deveinedshrimp
3 cloves garlic, finely choppedgarlic
Salt and freshly ground black peppersalt-and-pepper

Instructions (4 steps)

01Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 15 to 20 minutes. If the mixture becomes too thick, add remaining water and continue cooking until absorbed. Add the cheese and whisk until smooth; season with salt and pepper.
02Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels.

03Remove all but 2 tablespoons of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high Season the shrimp with salt and pepper, and add to the pan with the garlic. Saute until golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish.

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Not rich — missing servings, total time, or calories.