Bar Americain's Gulf Shrimp and Grits Recipe | Food Network UK
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Cooking tools:
- Saucepan
- Whisk
- Stove
- Skillet
- Slotted spoon
- Paper towel
- Plate
- Serving bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 4 to 5 cups shrimp stock
- Salt
- 1 cup yellow stone ground cornmeal
- 1 cup grated white Cheddar
- Freshly ground black pepper
- 3 green onions, thinly sliced, for garnish
- 1/2 pound thick double-smoked cut bacon, cut into lardons
- 2 tablespoons pure olive oil
- 20 large (21 to 24 count) shrimp, shelled and deveined
- 3 cloves garlic, finely chopped
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