GULF SHRIMP AND GRITS

Gulf Shrimp and Grits image

Yield Serves 4

Number Of Ingredients 13

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Grits
4 to 5 cups Shrimp Stock (page 241)
Kosher salt and freshly ground black pepper
1 cup stone-ground yellow cornmeal
1/4 pound white cheddar cheese, grated (1 cup)
1/4 cup heavy cream
2 green onions, green part only, thinly sliced, for garnish
Sautéed Shrimp
1/2 pound thick-cut double-smoked bacon, cut crosswise into 1/4-inch strips
20 large (21 to 24 count) shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme

Steps:

To make the grits, bring 4 cups of 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 continue cooking, 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 the remaining cup of stock and continue cooking until absorbed. Add the cheese and cream and whisk until smooth. Season with salt and pepper. Keep warm.
Cook the bacon in a medium pan over medium heat until golden brown and crisp and the fat has rendered, about 8 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
Spoon off all but 3 tablespoons bacon fat from the pan and return the pan to the stove over high heat. Season the shrimp with salt and pepper. Working in batches if needed, add the shrimp, garlic, and thyme to the pan and sauté until the shrimp are light golden brown on both sides and just cooked through, 1 to 2 minutes per side. Transfer the shrimp to a plate. Reserve the garlic oil left in the pan to drizzle over the finished dish.
Divide the grits among 4 shallow bowls and top each with 5 shrimp. Drizzle the shrimp with some of the garlic oil and sprinkle with the bacon and green onions.