Can't go wrong with anything wrapped in bacon. Bacon-Wrapped Shrimp with Grilled Corn & White Cheddar Cheese Grits. This recipe was featured on Top Chef Season 3.
Provided by PotatoLovingSisters
Categories Savory
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- Shrimp Prep:.
- Season shrimp with a little Kosher salt. Using a hot grill, quickly mark each shrimp. Remove from grill and allow time to cool. Shrimp should still be uncooked. When cool enough to handle, wrap each shrimp with a half piece of bacon. Season with cracked black pepper. Sear each shrimp in grapeseed oil till crispy on both sides. Serve when rest of dish is ready.
- Grits Prep:.
- Using a deep saucepot combine chicken stock and milk. Bring to a simmer, add butter, and allow time for it to dissolve. Slowly whisk in grits a little at a time. When grits begin to thicken, lower heat. Switch to a spatula and fold in the rest of the ingredients. Adjust for addition seasonings if needed. If grits are too thick, add more chicken stock.
- For the Chipotle-Tomato Butter Sauce:.
- In a saucepot, sauté onions and garlic over medium heat. Next, add tomatoes, chipotle peppers and peppercorns. Continue to cook for another three minutes. Deglaze with chicken stock and lower heat. Cook for 5 minutes then place in a blender; blend till smooth. Place liquid back in saucepot and over low heat mount with butter, whisking in a little at a time. Add cilantro and season with lemon juice and salt. Turn off heat and allow 5 minutes to steep cilantro. Strain through fine mesh strainer and reserve warm till time to serve.
- To Plate:.
- Place small amount of grits in the center of a large plate. Drizzle sauce around grits. Place three pieces of shrimp around grits. Serve.
Nutrition Facts : Calories 1122, Fat 50.8, SaturatedFat 24.7, Cholesterol 150.8, Sodium 4665.9, Carbohydrate 123.6, Fiber 4.4, Sugar 8.6, Protein 43.3
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