Bar Americain's Gulf Shrimp and Grits

Get this all-star, easy-to-follow Bar Americain's Gulf Shrimp and Grits recipe from Bobby Flay

Directions For the grits: Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to...

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
• Salt and freshly ground black pepper