Bacon-wrapped Shrimp On Grits Recipe
Throughout the Bravo channel Top Chef series the contestant chefs are challenged to some very taxing requests by the judging committee. In some cases the challenges are elimination challenges, where if you are the loser you are sent packing, and are 'eliminated' from the show. But, when "Bacon-Wrapped Shrimp On Grits" is one of the challengers plates, it's not difficult to guess the outcome to this elimination challenge!
In a season three elimination challenge the contestant chefs were challenged to create a snack for late-night Miami partiers. As you can guess, Chef Tre won the challenge with his Bacon-Wrapped Shrimp. It has three component ingredients and can be a challenge for the home cook in terms of time and management. But, if you are like me and don't mind the art of beautiful cuisine and the prep to create it, you will love dazzling your family and friends with this spectacular dish. Bacon-Wrapped Shrimp as a starter will show your friends, family or diners just how special you think they really are!
Top Chef Quote:
"Tre took a real classic comforty food like cheese grits and executed it beautifully. To top it off, two words: Bay Con. I thought that dish was exquisite." —Ted Allen, Top Chef Judge
TOP CHEF Holiday Special Video (1min. 12 sec.)
Chipotle-Tomato Butter Sauce
- Heat the oil in a medium saucepan over medium heat. Add onion, garlic and sauté for about 4 minutes until they begin to just get soft. Now add the chipotles, peppercorns and tomatoes. Stirring, cook for about 3 minutes.
- Add the stock to vegetable mixture and bring to rolling boil. Cook for about 5 minutes. Carefully pour the mixture into a blender and blend until it is smooth (Be sure to hold the lid of your blender with a towel or mitt, the mixture is hot and could pop the top if not secured and scald you). Place blended mixture back into the pan and cook on low heat. Whisk in 1 tablespoon of butter. Add the cilantro and lemon juice and stir gently. Remove from the heat and let it set for about 5 minutes, then season with salt to taste. Filter sauce through a fine-mesh screen into a clean saucepan, cover and keep warm.
- 2 cups low-sodium chicken stock
- 2/3 cup milk
- 4 tablespoons unsalted butter
- 2 cups instant grits
- 1 cup grilled corn kernels
- ½ cup poblano Chile's, diced
- ½ cup aged white cheddar cheese, grated
- 2 tablespoons fresh cilantro, chopped
- Salt and black pepper
- In a large saucepan, combine milk and the stock. Once the liquid is simmering add the butter. When the butter in incorporated with the liquid, slowly whisk in the grits. Once the grits start to thicken, lower the heat. Fold in the corn, cilantro, cheese, salt and pepper to taste. Continue cooking while gently stirring until the cheese has melted and the grits thicken sufficiently. (If the grits get too thick, add a bit of stock). Cover to keep warm.
- 9 pieces of thinly sliced bacon
- 18 large tiger shrimp (peeled, cleaned, and deveined)
- 2 teaspoons cracked black pepper
- 2 tablespoons grapeseed oil
The Bacon Wrapped Shrimp
- Cut each piece of bacon in half. Use ½ of a slice of bacon to wrap each shrimp. Season with pepper.
- In two medium saucepans, divide the oil and bring to temperature over medium heat. Split the bacon wrapped shrimp between the two pans and cook the shrimp until opaque and the bacon is crisp (this is why it is important to use very thin slices of bacon to wrap the shrimp). Turn shrimp and bacon frequently, for about 7 minutes.
- On a service plate, spoon a small mound of grits into the center of the plate. Drizzle some of the sauce around the plate and slightly on grits. Arrange 3 bacon wrapped shrimp nicely around the grits on each plate. Serve your bacon wrapped shrimp on grits immediately.
About Chef Tre Wilcox
Tre Wilcox, a passed contestant on Bravo's popular reality series TOP CHEF has the heart of a tiger. He is a self-taught chef, who worked his way up the ranks becoming the main chef at Abacus, one of the best restaurants in Dallas, Texas. Tre is a father of two, who is as proud of that fact as he is of his food. Thinking of his spoon as his paintbrush, Tre feels that presentation is his main focus. His motto, "make it nice or make it twice" has brought him a long way in the culinary hierarchy. Tre takes great care of himself by going to the gym and working on conditioning and muscle fitness. Tre is on the cusp of recognition in the venue of world cuisine. He has his own website www.cheftre.com where you can follow his career and recipes.
Top Chef Contestant Tre Wilcox
- Age - 30
- Hometown - Duncanville, Texas
- Profession - Chef de Cuisine, Abacus Restaurant
- Culinary Education - Self-taught
- Signature Cuisine - Contemporary Global Cuisine
Image provided by www.cheftre.com
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