Cajun Snapper and Shrimp over Bacon Cheddar Cheese Grits with Red Pepper Coulis : Robert Irvine

Ingredients

• 10 ounces chicken stock
• 1 red onion, chopped
• 2 cloves garlic
• 1/2 cup white wine
• 3 red bell peppers
• 2 tablespoons cornstarch
• Salt and freshly ground black pepper
• 4 cups water
• 2 cups uncooked grits
• 6 ounces raw chopped shrimp
• 4 tablespoons butter (1/2 stick)
• 4 tablespoons sliced scallions (5 to 6 scallions), plus more for garnish
• 2 tablespoons diced tomatoes (about 1 plum tomato)
• 1 teaspoon freshly chopped cilantro leaves
• 4 tablespoons cooked bacon, chopped (about 4 slices)
• 4 ounces shredded Cheddar
• 6 (6-ounce) red snapper fillets, scaled but with skin on
• 2 tablespoons Cajun spice
• 1/8 cup grapeseed oil