Photo: Bar Americain's Gulf Shrimp and Grits Recipe
Ingredients
Grits:
- 4 to 5 cups shrimp stock
- Salt
- 1 cup yellow stone ground cornmeal
- 1 cup grated white Cheddar
- Freshly ground black pepper
- 3 green onions, thinly sliced, for garnish
Sauteed Shrimp:
- 1/2 pound thick double-smoked cut bacon, cut into lardons
- 2 tablespoons pure olive oil
- 20 large (21 to 24 count) shrimp, shelled and deveined
- 3 cloves garlic, finely chopped
- Salt and freshly ground black pepper
For the grits:
Directions
Bring 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.
For the shrimp:
Place 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.
Remove 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.
Divide the grits among 4 bowls and top each with 5 shrimp. Drizzle the top with some of the bacon-garlic oil (that the shrimp were sauteed in) and sprinkle with some of the green onion.
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By blancheb_10443376
Easley, SC
on June 22, 2012
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This is the first time me and my family had shrimp and grits and it was amazing. Great recipe Bobby but all recipes me and my family have has been great.
By raseanb
Dallas, TX
on November 19, 2011
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I used this recipe along with Martha Newbit's recipe and here is my review:
I made this dish for lunch today and it taste great. I used the shells from the shrimp to make shrimp stock. I cooked the grits in the stock, I did not have any lemons so I was unable to use that ingredient. I did include a teaspoon full of minced garlic and italian seasoning, pepper, salt and cooked the 16/20 shrimp in the bacon grease. This dish was outstanding!! This is my 1st time tasting shrimp and grits and I am really glad that I made this dish. The grits were delcious. I only had 1 1/2 cup of cheddar , so I used a 1/2 cup of italian blend cheese along with and, I LOVED IT!! grits were nice and cheesy, smooth. Shrimp were plump and juicy. Bacon was crispy and the shrimp mixture poured into the grits seasoned it just right for me. I am a fan!!! Thank you for the recipe.
By rica819_11553164
Newport Beach, CA
on June 06, 2011
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Very tasty. Makes for a very hearty meal. We only used about 1/3 of the bacon he suggested because I forgot to pick up more at the store and it was still really good. We also added about 1 1/4 to 1 1/2 cups cheese to make the cheese taste come through more. Shrimp stock is super easy to make so I definitely suggest simmering the shrimp peelings to make the stock as other people suggested.
Read all 11 reviews