**Indulge in a Culinary Journey with Bar Americain's Gulf Shrimp and Grits: A Symphony of Southern Delights**
Embark on a culinary expedition to the heart of Southern cuisine with Bar Americain's Gulf shrimp and grits, a dish that embodies the essence of comfort and indulgence. This iconic Southern dish features plump, succulent Gulf shrimp, sautéed to perfection and enveloped in a creamy, velvety sauce. Nestled atop a bed of fluffy, stone-ground grits, each bite offers a harmonious blend of textures and flavors that will tantalize your taste buds. Accompanying this delectable main course are two delectable recipes: a refreshing tomato and cucumber salad with a tangy vinaigrette dressing, and tender roasted Brussels sprouts with a hint of sweetness from honey and balsamic vinegar. Prepare to be captivated by this symphony of Southern delights, as Bar Americain's culinary artistry takes you on a journey of pure gastronomic bliss.
SMOKY SHRIMP AND GRITS
Provided by Bobby Flay
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Bring 4 cups of the shrimp stock and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 25 to 35 minutes. If the mixture becomes too thick, add the remaining stock and continue cooking until absorbed. Add the cheese and heavy cream and whisk until smooth; season with salt and pepper.
- Divide the grits among 4 bowls and top with the sauteed shrimp. Drizzle with some of the garlic oil and bacon (reserved from the sauteed shrimp) and sprinkle with some of the scallions.
- In a large saucepan, heat the oil over high heat until almost smoking. Add the shrimp shells, heads and tails, onion, carrot and celery and cook, stirring occasionally, for 5 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add 10 cups of cold water, the tomatoes, chipotle, bay leaf, parsley and peppercorns. Bring to a boil, reduce the heat to medium-low and simmer, skimming the surface occasionally, for 40 minutes.
- Strain the stock through a fine-mesh strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible, then discard the solids. The stock can be made 2 days in advance, tightly covered and refrigerated or frozen for up to 3 months.
- Place bacon in a medium skillet over medium heat and cook until golden brown and crisp and the fat has rendered, about 8 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels.
- Remove all but 3 tablespoons of the bacon fat from the skillet and place back on the heat. Increase the heat to high. Season the shrimp with salt and pepper, add to the skillet in a single layer, in batches, if needed, with the garlic and thyme, and cook, flipping once, until the shrimp are lightly golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Add the bacon to the garlic oil left in the skillet and reserve to drizzle over the finished dish.
CHEESY CAJUN SHRIMP AND GRITS
I was born and raised in the South. A few years ago I moved to Pennsylvania, where good Southern comfort food was hard to find. So I created these creamy, smoky Cajun shrimp and grits to remind me of home. -Kailey Thompson, Palm Bay, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.
Nutrition Facts : Calories 560 calories, Fat 34g fat (17g saturated fat), Cholesterol 215mg cholesterol, Sodium 968mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein.
GULF SHRIMP AND GRITS
Steps:
- To make the grits, bring 4 cups of the shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat. Slowly whisk in the cornmeal and bring to a boil. Reduce the heat to medium and continue cooking, whisking every few minutes, until the grits are soft and have lost their gritty texture, 25 to 30 minutes. If the mixture becomes too thick, add the remaining cup of stock and continue cooking until absorbed. Add the cheese and cream and whisk until smooth. Season with salt and pepper. Keep warm.
- Cook the bacon in a medium pan over medium heat until golden brown and crisp and the fat has rendered, about 8 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
- Spoon off all but 3 tablespoons bacon fat from the pan and return the pan to the stove over high heat. Season the shrimp with salt and pepper. Working in batches if needed, add the shrimp, garlic, and thyme to the pan and sauté until the shrimp are light golden brown on both sides and just cooked through, 1 to 2 minutes per side. Transfer the shrimp to a plate. Reserve the garlic oil left in the pan to drizzle over the finished dish.
- Divide the grits among 4 shallow bowls and top each with 5 shrimp. Drizzle the shrimp with some of the garlic oil and sprinkle with the bacon and green onions.
Tips:
- Use fresh, high-quality ingredients: The fresher the shrimp and grits, the better the dish will taste.
- Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will be tough and rubbery.
- Use a good quality stock: The stock you use will make a big difference in the flavor of the dish. Use a stock that is flavorful and has a good body.
- Don't be afraid to experiment: There are many different ways to make shrimp and grits. Feel free to experiment with different ingredients and flavors to find a recipe that you love.
Conclusion:
Shrimp and grits is a classic Southern dish that is enjoyed by people of all ages. It is a simple dish to make, but it is also very versatile. You can easily customize the dish to your own taste by adding different ingredients or seasonings. Whether you like your shrimp and grits spicy, cheesy, or simply classic, there is a recipe out there for you.
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