Bacon Wrapped Shrimp

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.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• Shrimp

• 18  black tiger shrimp, peeled and deveined
• 1⁄2 tablespoon kosher salt
• 9  slices bacon
• 2  teaspoons cracked black pepper
•  grapeseed oil, for searing

• Grits

• 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

• Chipotle-Tomato Butter

• 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.