This was last nights dinner. Very fast, easy and flavorful. Served with just roasted asparagus and of course a pinot blanc.
Smoky Shrimp and Cheesy Grits
3 cups chicken stock
3/4 cup quick grits
1/4 pound sharp white cheddar cheese, shredded (1 cup)
3 tab unsalted butter
Pepper
2 tab olive oil
3/4 lb slab bacon, cut into 1/4 inch matchsticks
4 garlic cloves, minced
1 lb shelled large shrimp
2 tab chopped parsley
In medium saucepan, bring stock to a boil. Whisk in grits and cook over moderately high heat, stirring constantly, until thickened and grains are tender, about 5 minutes. Add the cheese and butter, season with salt and pepper and whisk til cheese is melted. Cover and remove from heat.
In large, deep skillet, heat the olive oil until simmering. Add the bacon and cook over moderately high heat until fat is rendered and bacon is golden. Remove with slotted spoon and drain on paper towel.
Pour off all but 4 tab of fat in the skillet. Add the garlic and cook over moderately high heat just until fragrant. Add the shrimp and cook until curled and pink, about 3 min. Stir in the bacon and parsely. Season with salt and pepper. (I found it didn't need additional salt)
Spoon warm grits into shallow bowl and top with shrimp and bacon.
Recipe by Bobby Flay
Smoky Shrimp and Cheesy Grits
3 cups chicken stock
3/4 cup quick grits
1/4 pound sharp white cheddar cheese, shredded (1 cup)
3 tab unsalted butter
Pepper
2 tab olive oil
3/4 lb slab bacon, cut into 1/4 inch matchsticks
4 garlic cloves, minced
1 lb shelled large shrimp
2 tab chopped parsley
In medium saucepan, bring stock to a boil. Whisk in grits and cook over moderately high heat, stirring constantly, until thickened and grains are tender, about 5 minutes. Add the cheese and butter, season with salt and pepper and whisk til cheese is melted. Cover and remove from heat.
In large, deep skillet, heat the olive oil until simmering. Add the bacon and cook over moderately high heat until fat is rendered and bacon is golden. Remove with slotted spoon and drain on paper towel.
Pour off all but 4 tab of fat in the skillet. Add the garlic and cook over moderately high heat just until fragrant. Add the shrimp and cook until curled and pink, about 3 min. Stir in the bacon and parsely. Season with salt and pepper. (I found it didn't need additional salt)
Spoon warm grits into shallow bowl and top with shrimp and bacon.
Recipe by Bobby Flay