Bacon Wrapped Shrimp

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 18 black tiger shrimp, peeled and deveined
• 1/2 tablespoon kosher salt
• 9 slices bacon
• 2 teaspoons cracked black pepper
• grapeseed oil, for searing
• 2 quarts chicken stock
• 1 quart milk
• 1/8 cup unsalted butter
• 1 quart quick-cooking grits
• 2 cups grilled corn kernels
• 1 cup poblano pepper, small diced
• 2 cups aged cheddar cheese
• 3 tablespoons chopped cilantro
• 2 tablespoons kosher salt
• 2 tablespoons cracked black pepper
• 1/2 yellow onion, chopped
• 2 tablespoons chopped garlic
• 3 roma tomatoes, chopped
• 3 tablespoons chipotle chiles in adobo
• 1 teaspoon black peppercorns
• 2 cups chicken stock
• 1/4 cup unsalted butter
• 1/2 bunch cilantro
• 1 lemon, juice of
• 2 teaspoons kosher salt

Recipe

• 1 shrimp prep:.
• 2 season shrimp with a little kosher salt. using a hot grill, quickly mark each shrimp. remove from grill and allow time to cool. shrimp should still be uncooked. when cool enough to handle, wrap each shrimp with a half piece of bacon. season with cracked black pepper. sear each shrimp in grapeseed oil till crispy on both sides. serve when rest of dish is ready.
• 3 grits prep:.
• 4 using a deep saucepot combine chicken stock and milk. bring to a simmer, add butter, and allow time for it to dissolve. slowly whisk in grits a little at a time. when grits begin to thicken, lower heat. switch to a spatula and fold in the rest of the ingredients. adjust for addition seasonings if needed. if grits are too thick, add more chicken stock.
• 5 for the chipotle-tomato butter sauce:.
• 6 in a saucepot, sauté onions and garlic over medium heat. next, add tomatoes, chipotle peppers and peppercorns. continue to cook for another three minutes. deglaze with chicken stock and lower heat. cook for 5 minutes then place in a blender; blend till smooth. place liquid back in saucepot and over low heat mount with butter, whisking in a little at a time. add cilantro and season with lemon juice and salt. turn off heat and allow 5 minutes to steep cilantro. strain through fine mesh strainer and reserve warm till time to serve.
• 7 to plate:.
• 8 place small amount of grits in the center of a large plate. drizzle sauce around grits. place three pieces of shrimp around grits. serve.