Bar Americain's Gulf Shrimp and Grits Recipe

Name: Bar Americain's Gulf Shrimp and Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 cups shrimp stock; Salt; 1 cup yellow stone ground cornmeal; 1 cup grated white Cheddar; Freshly ground black pepper; 3 green onions, thinly sliced, for garnish; 1/2 pound thick double-smoked cut bacon, cut into lardons; 2 tablespoons pure olive oil; 20 large (21 to 24 count) shrimp, shelled and deveined; 3 cloves garlic, finely chopped; Salt and freshly ground black pepper

Servings: persons

4 to 5 cups shrimp stock
Salt
1 cup yellow stone ground cornmeal
1 cup grated white Cheddar
Freshly ground black pepper
3 green onions, thinly sliced, for garnish
1/2 pound thick double-smoked cut bacon, cut into lardons
2 tablespoons pure olive oil
20 large (21 to 24 count) shrimp, shelled and deveined
3 cloves garlic, finely chopped
Salt and freshly ground black pepper

1
Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat.
2
Slowly whisk in the grits and bring to a boil.
3
Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 15 to 20 minutes.
4
If the mixture becomes too thick, add remaining water and continue cooking until absorbed.
5
Add the cheese and whisk until smooth; season with salt and pepper.
6
Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered.
7
Remove bacon with a slotted spoon to a plate lined with paper towels.
8
Remove all but 2 tablespoons of the bacon fat from the pan and place back on the heat.
9
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.
10
Saute until golden brown on both sides and just cooked through, 1 to 2 minutes per side.
11
Remove shrimp to a plate.
12
Reserve the garlic oil to drizzle over the finished dish.
13
Divide the grits among 4 bowls and top each with 5 shrimp.
14
Drizzle the top with some of the bacon-garlic oil (that the shrimp were sauteed in) and sprinkle with some of the green onion.

1166

kcal

Calories

Fat

Carbs

175

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 to 5 cups shrimp stock, Salt, 1 cup yellow stone ground cornmeal, 1 cup grated white Cheddar, and more.

Yes, Bar Americain's Gulf Shrimp and Grits falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bar Americain's Gulf Shrimp and Grits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions