Ingredients: |
Ingredients: FOR THE SHRIMP:
18 black tiger shrimps, peeled and deveined
1/2 Tbsp. Kosher salt
9 bacon slices
2 tsp. cracked black pepper
Grapeseed oil for searing
FOR THE GRITS:
2 quarts chicken stock
1 quart milk
1/4 stick unsalted butter
1 quart instant grits
2 cups grilled corn kernels
1 cup poblano peppers, small diced
2 cups aged white cheddar cheese
3 Tbsp. chopped cilantro
2 Tbsp. Kosher salt
2 Tbsp. cracked black pepper
FOR THE CHIPOTLE-TOMATO BUTTER SAUCE:
1/2 yellow onion, chopped
2 Tbsp. chopped garlic
3 Roma tomatoes, chopped
3 Tbsp. chipotle peppers (in Adobo)
1 tsp. black peppercorns
2 cups chicken stock
1/2 stick unsalted butter
1/2 bunch cilantro
1 lemon, juiced
2 tsp. Kosher salt
|
Directions: |
Directions: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 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. |
This recipe for Bacon Wrapped Shrimp is from