Bacon-Wrapped Shrimp W. Grilled Corn & White Cheddar Cheese
- Ready In:
- 1min
- Ingredients:
- 25
- Serves:
-
6
ingredients
-
For the Shrimp
- 18 piece black tiger shrimp, peeled and deveined
- 7.39 ml kosher salt
- 9 slice bacon
- 9.85 ml cracked black pepper
- grapeseed oil, for searing
-
For the Grits
- 1892.0 ml chicken stock
- 946.0 ml milk
- 29.57 ml unsalted butter
- 946.0 ml quick-cooking grits
- 473.18 ml grilled corn kernels
- 236.59 ml poblano pepper, small diced
- 473.18 ml aged white cheddar cheese
- 44.37 ml chopped cilantro
- 29.58 ml kosher salt
- 29.58 ml cracked black pepper
-
For the Chipotle-Tomato Butter
- 1 yellow onion, chopped
- 29.58 ml chopped garlic
- 3 roma tomatoes, chopped
- 44.37 ml chipotle chiles in adobo
- 4.92 ml black peppercorns
- 473.18 ml chicken stock
- 59.14 ml unsalted butter
- 1 bunch cilantro
- 1 lemon, juice of
- 9.85 ml kosher salt
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 Butter 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.
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