It was an easy dish to make, which was great since I didn't fully commit to making dinner until after 5pm. I was able to cook the grits in the time it took for the shrimp to thaw, and the rest of the dish came together in no time. It was very tasty, but too rich, so I'm still on the hunt for the perfect shrimp and grits recipe.
Bar Americain's Shrimp and Grits
Modified from Bobby Flay's recipe
Grits (I used quick-cooking grits so I followed the directions on the package)
Salt and pepper
1 cup grated Cheddar
3 green onions, thinly sliced, for garnish
Sauteed Shrimp:
1/2 pound bacon, cut into lardons
2 tablespoons olive oil
1-lb large (21 to 24 count) shrimp, shelled and deveined
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
Cook the grits according to the package directions. I cooked mine in chicken broth for extra flavor. Once the grits are cooked, add the cheese and whisk until smooth; season with salt and pepper.
Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels.
Remove all but 2 tablespoons of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high. Season the shrimp with salt and pepper, and add to the pan with the garlic. Saute until golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish.
Put the grits on the plate and top with shrimp. Drizzle with some of the bacon-garlic oil (that the shrimp were sauteed in) and sprinkle with green onion.
