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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Shrimp Prep:.
2. 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.
3. Grits Prep:.
4. 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.
5. For the Chipotle-Tomato Butter Sauce:.
6. 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.
7. To Plate:.
8. Place small amount of grits in the center of a large plate. Drizzle sauce around grits. Place three pieces of shrimp around grits. Serve.
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