@mezzrow here is my recipe.
View attachment 118246
Shrimp and grits topped with crispy candied chipotle bacon
- 1-1/2 lbs fresh shrimp, peeled and tails removed
- 2-4 tbsp blackening seasoning (see below)
- 2 Tbsp butter
- 2 Tbsp white wine
- 4-6 roasted roma tomatoes
- 1-1/4 cups heavy cream
- 1 tsp whole grain mustard
- 2 tsp Dijon mustard
- 4 cups of water
- 1 cup of stone ground grits
- 2 cups of cheddar cheese
Blackening Seasoning
- 1 ½ tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1tbsp ground dried thyme
- 1 tsp ground black pepper
- 1 tsp cayenne pepper
- 1 tsp dried basil
- 1 tsp dried oregano
Mix everything together and store in container
Chipotle Brown Sugar Candied Bacon
- 1/2 lb. thickly sliced bacon
- 1/2 cup packed dark brown sugar
- ¾-1¼ tsp smoked chipotle chili powder
Preparation
Toss shrimp with desired amount of blackening seasoning and set aside.
Prepare the grits. Bring four cups water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheddar cheese keep warm until ready to serve.
Preheat oven to 350º. In a small bowl evenly mix together the dark brown sugar and chipotle chili powder. ¾ teaspoon chipotle chili powder produces a mild heat and 1 to 1¼ teaspoons produces a medium heat.
On a large plate rub the brown sugar mixture onto both sides of each slice of bacon. Line a baking sheet with aluminum foil. Bake in a 350ºF oven for 40-45 minutes. Do not flip the bacon. The bacon is done once it starts to appear crispy. Once cool cut in small pieces and set on the side to use for garnish.
Place a large sauté pan over medium-high heat. Once hot add butter and when that is sizzling, add shrimp. Cook until shrimp just begin to curl.
Add white wine and tomatoes to the shrimp and let reduce slightly, next add the heavy cream, whole grain and Dijon mustards. Bring to a simmer and cook until cream thickens and shrimp is cooked.
Serve over cheddar grits and top with crisp bacon.
helloyummy.co
