BOBBY FLAY'S GULF SHRIMP AND GRITS

Bobby Flay's Gulf Shrimp and Grits image

Yield serves 4

Number Of Ingredients 11

4 cups shrimp stock (see page 180), or more if needed
Kosher salt
1 cup stone-ground yellow cornmeal
8 ounces thick-cut double-smoked bacon, cut into 1-inch-long matchsticks
20 large (21- to 24-count) shrimp, shelled and deveined
Freshly ground black pepper
3 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
1 1/2 cups (6 ounces) grated white cheddar cheese
1/4 cup heavy cream
2 green onions (green parts only), thinly sliced, for garnish

Steps:

Bring the shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat. Slowly whisk in the cornmeal and bring to a boil. Reduce the heat to medium and cook, whisking every few minutes, until the grits are soft and have lost their gritty texture, 25 to 30 minutes. If the mixture becomes too thick, add a little more stock.
Meanwhile, cook the bacon in a medium skillet over medium heat until it is golden brown and crisp and the fat has rendered, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
Remove all but 3 tablespoons of the bacon fat from the skillet, and return it to high heat. Season the shrimp with salt and pepper. Add the shrimp, garlic, and thyme, in batches, if necessary, to the skillet and sauté until the shrimp are light golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Reserve the garlic oil left in the skillet.
Stir the cheese and heavy cream into the cooked grits, and whisk until smooth; season with salt and pepper.
Divide the grits among 4 bowls, and top each with 5 shrimp. Drizzle with some of the garlic oil from the skillet, and sprinkle with the green onions.