-
1
For the breadcrumbs: Melt the butter in a large saute pan over medium heat.
-
2
Add the anchovy paste and cook for 30 seconds.
-
3
Add the garlic and cook for 1 minute.
-
4
Stir in the breadcrumbs and cook until lightly golden brown.
-
5
Stir in the green onions, parsley and thyme and season with salt and pepper.
-
6
For the shrimp: Heat the oil in a large saute pan over medium heat until it begins to shimmer.
-
7
Add the bacon and cook until golden brown and crispy, about 7 minutes.
-
8
Remove the bacon with a slotted spoon to a plate lined with paper towels and reserve.
-
9
Reserve the pan with the oil to cook the shrimp.
-
10
Whisk together the rice flour and 1 1/4 cups water in a large bowl and season with salt and pepper.
-
11
Let rest for 5 minutes.
-
12
Combine the cumin, ancho powder, chile de arbol, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl.
-
13
Season the shrimp on both sides with the spice mixture.
-
14
Return the pan with the bacon fat to the burner and heat over high heat until it begins to shimmer.
-
15
Dip the shrimp in the batter and let the excess drip off.
-
16
Saute the shrimp in batches until lightly golden brown and just cooked through, 1 to 2 minutes per side.
-
17
For the grits: Put the hominy in a food processor with 1 cup of the cream and pulse until coarsely chopped.
-
18
Bring 2 cups of the shrimp stock to a simmer in a medium saucepan, add the hominy mixture and stir to combine.
-
19
Cook until soft, about 5 minutes, adding more stock if needed.
-
20
Add the Monterey Jack, Cheddar and the remaining cup of cream and cook until incorporated, about 2 minutes; season with the cayenne, salt and pepper.
-
21
Spoon the grits into bowls.
-
22
Top each with 5 shrimp for an entree portion or 3 shrimp for an appetizer.
-
23
Sprinkle with the breadcrumbs and garnish with the reserved bacon.
