Grits really don’t taste like much on their own. It’s what you add to them that makes them amazing. These have a bit of mascarpone and are cooked in chicken stock. However, the bacon cream sauce and the grilled jerk shrimp – well, now you see why I love grits so much. They’re the perfect vehicle to sop up all the delicious sauce that’s made with this dish.
Table of Contents
INGREDIENTS
Grilled Jerk Shrimp
- 1/2 pound of jumbo shrimp, cleaned
- 1/2 teaspoon of olive oil
- 1 good pinch of Kosher salt
- 1 teaspoon of your favorite jerk seasoning
Bacon Cream Sauce
- 3 strips of bacon, cut into bits, cooked with the bacon fat reserved
- 1 tablespoon of chopped shallots or onions
- 2 cloves of garlic minced
- 3/4 cup of good white wine
- 1/4 cup of chicken stock
- 3/4 cup of heavy cream
- 1/2 cup of grated parmesan cheese
- salt and pepper to taste
INSTRUCTION
Grilled Jerk Shrimp
- Preheat a grill pan on the stove until it’s nice and hot and almost smoking.
- In a bowl, combine the shrimp, olive oil, salt, and jerk seasoning.
- Grill up the shrimp until they’re cooked through and still tender
Bacon Cream Sauce
- Just as the bacon finished cooking add in the shallots and cook for about 60 seconds. Then toss in the garlic and cook for another 30 seconds. Stir occasionally so nothing sticks or burns.
- Add in the white wine and chicken stock and cook on high heat until the liquid reduces by half. Then, add in the heavy cream and parmesan cheese and cook until the sauce is thick. Season with salt and pepper to taste.
Grits…we really don’t even need a recipe. Cook the grits in milk or half and half AND chicken stock until they’re tender. Then, reduce the heat and stir in a few pats of room temperature butter and a few spoonfuls of mascarpone cheese. Taste and add salt and pepper, if necessary.
Then, just plate each of the ingredients as shown in the pic below.
