BACON WRAPPED SHRIMP

Bacon Wrapped Shrimp image

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

Ingredients

18 black tiger shrimp, peeled and deveined
1/2 tablespoon kosher salt
9 slices bacon
2 teaspoons cracked black pepper
grapeseed oil, for searing
2 quarts chicken stock
1 quart milk
1/8 cup unsalted butter
1 quart quick-cooking grits
2 cups grilled corn kernels
1 cup poblano pepper, small diced
2 cups aged white cheddar cheese
3 tablespoons chopped cilantro
2 tablespoons kosher salt
2 tablespoons cracked black pepper
1/2 yellow onion, chopped
2 tablespoons chopped garlic
3 roma tomatoes, chopped
3 tablespoons chipotle chiles in adobo
1 teaspoon black peppercorns
2 cups chicken stock
1/4 cup unsalted butter
1/2 bunch cilantro
1 lemon, juice of
2 teaspoons kosher salt

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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