This is a recipe that I have kicked up with flavors. . . The creamy corn grits are made into individual ramekins with smokey gouda cheese. The shrimp are simply panfried wth thick bacon and butter.
Bacon Shrimp with Creamy Corn Grits
1-1/2 pounds (12 to 15 count) shrimp
4 pieces thick bacon
4 tbs unsalted butter
1 tsp minced garlic
1 cup chicken broth
1/4 cup quick-cooking grits
1 can creamed corn
2 large eggs, lightly beaten
1/2 cup cream
1 cup smoked gouda cheese
2 tablespoons extra-virgin olive oil
Peel the shrimp, leaving the tails attached. Refrigerate until ready to use. Cut the bacon into 1 inch cubes.
Preheat the oven to 325°
Butter four 4-ounce ramekins and set aside.
In a small saucepan over medium heat, melt 2 tablespoon of the butter. Add the garlic and cook for a few seconds. Add in 1 cup of the cream, and simmer. Add the grits, reduce the heat to low and simmer, stirring frequently, until thick, about 5 to 8 minutes. Add the creamed corn. Remove from the heat to cool slightly. Stir in the cheese. In a large bowl, whisk 1/2 cup cream and the eggs. Gently fold the grits mixture into the egg mixture until combined and evenly divide among prepared ramekins. Place the ramekins in a roasting pan, place in the oven and pour enough hot water to come halfway up the sides of the ramekins. Bake until a toothpick or skewer comes out clean, about 25 to 30 minutes. Allow to cool for 5 minutes.
In a large skillet, fry the bacon cubes. Remove to a paper towel and drain almost all of the grease.
Add the shrimp and cook until pink, flipping as needed. Transfer the shrimp to a bowl.
Melt 2 tablespoons of butter in the hot pan, Stir in sliced green onions and add the shrimp and bacon and toss to coat. Remove the pan from the heat.
Take the cooled grits and run a knife around the edge of the ramekin and invert onto a serving plate. Top with shrimp and bacon. Sprinkle with a few green onions
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Sandi
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