Bobby Flays Gulf Shrimp and Grits Recipe

Name: Bobby Flays Gulf Shrimp and Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups shrimp stock (see page 180), or more if needed; Kosher salt; 1 cup stone-ground yellow cornmeal; 8 ounces thick-cut double-smoked bacon, cut into 1-inch-long matchsticks; 20 large (21- to 24-count) shrimp, shelled and deveined; Freshly ground black pepper; 3 cloves garlic, finely chopped; 2 teaspoons chopped fresh thyme leaves; 1 1/2 cups (6 ounces) grated white cheddar cheese; 1/4 cup heavy cream; 2 green onions (green parts only), thinly sliced, for garnish

Servings: persons

4 cups shrimp stock (see page 180), or more if needed
Kosher salt
1 cup stone-ground yellow cornmeal
8 ounces thick-cut double-smoked bacon, cut into 1-inch-long matchsticks
20 large (21- to 24-count) shrimp, shelled and deveined
Freshly ground black pepper
3 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
1 1/2 cups (6 ounces) grated white cheddar cheese
1/4 cup heavy cream
2 green onions (green parts only), thinly sliced, for garnish

1
Bring the shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat.
2
Slowly whisk in the cornmeal and bring to a boil.
3
Reduce the heat to medium and cook, whisking every few minutes, until the grits are soft and have lost their gritty texture, 25 to 30 minutes.
4
If the mixture becomes too thick, add a little more stock.
5
Meanwhile, cook the bacon in a medium skillet over medium heat until it is golden brown and crisp and the fat has rendered, about 8 minutes.
6
Remove the bacon with a slotted spoon to a plate lined with paper towels.
7
Remove all but 3 tablespoons of the bacon fat from the skillet, and return it to high heat.
8
Season the shrimp with salt and pepper.
9
Add the shrimp, garlic, and thyme, in batches, if necessary, to the skillet and saute until the shrimp are light golden brown on both sides and just cooked through, 1 to 2 minutes per side.
10
Remove the shrimp to a plate.
11
Reserve the garlic oil left in the skillet.
12
Stir the cheese and heavy cream into the cooked grits, and whisk until smooth; season with salt and pepper.
13
Divide the grits among 4 bowls, and top each with 5 shrimp.
14
Drizzle with some of the garlic oil from the skillet, and sprinkle with the green onions.

1338

kcal

Calories

Fat

Carbs

212

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 4 cups shrimp stock (see page 180), or more if needed, Kosher salt, 1 cup stone-ground yellow cornmeal, 8 ounces thick-cut double-smoked bacon, cut into 1-inch-long matchsticks, and more.

Yes, Bobby Flays 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.

Bobby Flays Gulf Shrimp and Grits

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