Best Bobby Flays Shrimp N Grits Recipes

Bar Americain's Gulf Shrimp and Grits image

Provided by Bobby Flay

Time 42m

Yield 4 servings

Number Of Ingredients 11

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
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

Steps:

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.
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.

bobby flay's shrimp and grits image

Provided by chia2160

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon unsalted butter
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
2 cups milk
3 cups water
salt & pepper
1 cup grits
1 1/2 cups finely grated cheddar cheese
8 ounces bacon, chopped
20 large shrimp, peeled and deveined
1/4 cup chopped scallion

Steps:

melt butter and oil in large saucepan.
add onion and garlic, cook until softened.
add milk, water and 1 tsp salt, bring to boil.
slowly whisk in grits and bring to boil.
reduce heat to simmer and cook 15-20 mins until thickening, whisking every few minutes.
add cheese to melt, stirring, add salt& pepper to taste.
for shrimp--.
heat a pan to smoking, add bacon, cook until brown, remove and drain on paper towels.
remove all but 3 tbsp of fat, add shrimp.
cook until pink.
serve shrimp over grits in soup plates, garnish with bacon and scallions.

BOBBY FLAY'S SHRIMP 'N GRITS image

Yield 4 bowls

Number Of Ingredients 11

4 c. water
Salt and pepper
1 c. stone ground grits (not instant)
3 T. butter
2 c. shredded sharp cheddar
1 lb. peeled deveined shrimp (I use 2 lbs.)
6 slices bacon, cut up
4 t. lemon juice
2 T. chopped parsley
1 c. thinly sliced scallions or green onions
1 large clove garlic, minced

Steps:

Bring water to boil. Add salt and pepper. Add grits slowly and cook until water is absorbed, following package directions. Remove from heat and stir in butter and cheese. Rinse shrimp and pat dry. Fry bacon until browned and drain well. In grease, add shrimp. Cook until pink. Add lemon juice, chopped bacon, parlsey, scallions, garlic. Saute 3 minutes. Spoon grits into serving bowl. Add shrimp and mix well. Serve immediately.