Bar Americain’s Shrimp & Grits

Bar Americain’s Shrimp & Grits

Shrimp and Grits is a favorite around here, especially when I can find jumbo gulf shrimp. I’m always experimenting with new ways to mix it up – adding bacon, baking it in the oven, and trying different types of grits. The cornmeal grits were a nice addition to this recipe adapted from Bobby Flay – it added a richer texture and made for a hardy meal. Enjoy!

Bar Americain’s Shrimp & Grits

4 - 5 cups chicken stock
1 cup yellow stone ground cornmeal grits
1 cup grated white Cheddar
3 green onions, thinly sliced, for garnish
5 – 8 slices thick bacon
2 tablespoons pure olive oil
20 jumbo gulf shrimp, shelled and deveined
3 cloves garlic, finely chopped
salt, pepper

Preheat oven to 450º

Bring 4 cups chicken stock to a boil, slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft whisking every few minutes, 15 to 20 minutes. Add the cheese and season with salt and pepper.

Place bacon on a sheet pan and bake in the oven about 8 minutes or until desired crispness is reached. Remove from oven and place on paper towel lined plate. Once cooled and drained, cut into small pieces.

Add the olive oil to a sauté pan and increase the heat to high. Season the shrimp with salt and pepper, and add to the pan with the garlic. Sauté until just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate so they don’t continue to cook.

Divide the grits among 4 bowls and top each with 5 shrimp and sprinkle with the bacon and green onion.

*Recipe adapted from Bobby Flay.

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