Screaming Shrimp n’ Dirty Baker’s Bacon Cheesy Grits

Chef Brian Malarkey
This recipe uses Baker’s Dry Cured Double Smoked Bacon and is prepared by celebrated Chef Brian Malarkey. It was featured in the Baker's Bacon subscription box for December 2020.
Chef Brian Malarkey has created 15 wildly successful restaurants across the United States. His latest venture, Herb & Wood, located in San Diego’s buzzing gastronomic neighborhood of Little Italy, has been awarded with numerous accolades. Malarkey serves as a judge on Food Network’s Guy’s Grocery Games, makes regular appearances on the Today Show and Good Morning America, and was a Top Chef finalist and winning mentor on ABC’s The Taste.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Lunch, Main Course, Side Dish
Cuisine American, Southern

Ingredients
  

Dirty Baker’s Bacon Cheesy Grits:

  • 1 Cup Instant Grits
  • 3 Cups Water
  • ½ Cup Buttermilk
  • ½ Stick Butter
  • ½ Cup Grated Cheddar Cheese
  • 6 Slices of Baker’s Bacon Diced
  • Salt & Freshly Ground Pepper to Taste

Screaming Shrimp:

  • 1 LB Shrimp 16/20 per lb. count peeled, clean and butterflied
  • ½ Stick Butter
  • 2 TB Canola Oil
  • 1 TB Cajun Seasoning
  • ¼ Cup Chopped Garlic
  • 4-6 Roma tomatoes seeded and coarsely chopped
  • ¼ Cup fresh basil chiffonade
  • ¼ Cup Lemon Juice
  • Salt & Freshly Ground Pepper to Taste

Instructions
 

Dirty Baker’s Bacon Cheesy Grits

  • In large sauté pan, cook the diced Baker’s Bacon until slightly crispy.
  • Transfer the bacon and grease into a small bowl.
  • In a medium saucepan, bring water to a boil and add the grits.
  • Reduce heat to medium-high and whisk until the grits thicken, about 5 minutes.
  • Add the bacon with its grease and the remaining ingredients and continue to whisk, intermittently, while you prepare the Screaming Shrimp, until the grits are glorious and DIRTY GOOD!

Screaming Shrimp

  • In the same pan used to cook the bacon, and over high heat, add oil & butter.
  • Add the shrimp and cook for about 2 minutes until the shrimp start to turn pink and curl slightly.
  • Add the Cajun seasoning and garlic and continue cooking for about 30 seconds.
  • Add the tomatoes, basil, and lemon juice. Sauté for another 30 seconds. Turn off the heat.
  • Spoon the grits into serving bowls and apportion the Screaming Shrimp over the top of the grits.
Keyword Bacon, cheesy, grits, seafood, shrimp, small plate, top chef

About Chef Brian Malarkey


Chef Brian Malarkey
 has created 15 wildly successful restaurants across the United States. His latest venture, Herb & Wood, located in San Diego’s buzzing gastronomic neighborhood of Little Italy, has been awarded with numerous accolades. Herb & Wood was named one of the country’s “Biggest Restaurant Openings of 2016” by Zagat, one of America’s “10 Best Restaurants” by USA Today, and “Restaurant of the Year” by Eater San Diego.

Connected to Herb & Wood is Herb & Eatery, an artisan market and all-day cafe. Additionally, Malarkey is a partner and operator of three healthy fast- service restaurants in San Diego, Green Acre and Farmer & The Seahorse, with his business partner Christopher Puffer. Malarkey was the founding executive chef of Searsucker and Herringbone restaurants, which sold majority stake to Hakkasan Group in 2014. Under his guidance, the brands expanded both across the country and internationally to 10 locations. In 2018, Malarkey resigned from Searsucker and Herringbone to focus on the Puffer Malarkey Collective (Herb & Wood, Herb & Eatery, Green Acre, Farmer & The Seahorse) and two most recent projects, Herb & Sea and Animae, opened in 2019.

Malarkey serves as a judge on Food Network’s Guy’s Grocery Games, makes regular appearances on the Today Show and Good Morning America, and was a Top Chef finalist and winning mentor on ABC’s The Taste, which he co-hosted alongside Anthony Bourdain, Nigella Lawson and Ludo Lefebvre. Malarkey has also judged a variety of television cooking programs, including Rachael vs. Guy: Kids Cook Off, Chopped All-Stars, and Cutthroat Kitchen, and can be seen headlining food and wine festivals around the country.

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