Shrimp and Grits (Bobby Flay)

By á-49759

Ingredients

• Grits:
• 2 cups water
• 2 chicken bouillon cubes (recommended: Knorr)
• 2 tablespoons butter or margarine
• 1 cup quick grits (recommended: Quaker)
• 3/4 cup heavy whipping cream
• 3 1/2 ounces extra-sharp Cheddar
• Sauce:
• 2 tablespoons butter or margarine
• 1 tablespoon minced garlic
• 3 tablespoons all-purpose flour
• 1 cup chicken stock
• 1/2 cup heavy whipping cream
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce (recommended: Texas Pete)
• 3 slices bacon - cooked and crumbled
• Shrimp:
• 1 1/2 pounds (26-30 count) Wild Georgia Shrimp
• 2 tablespoons Cajun seasoning (recommended: Tone's Louisiana Cajun seasoning)
• 1 tablespoon paprika
• 1 tablespoon dried Italian seasoning
• Freshly ground black pepper

Details

Adapted from foodnetwork.com

Preparation

Step 1

First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.

In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy.
Keep whisking for another 2 or 3 minutes until the grits become creamy.

Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl.

The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.

To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a plate, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on bacon.