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.
1LBShrimp16/20 per lb. count peeled, clean and butterflied
½Stick Butter
2TBCanola Oil
1TBCajun Seasoning
¼CupChopped Garlic
4-6Roma tomatoesseeded and coarsely chopped
¼Cupfresh basil chiffonade
¼CupLemon 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