Shrimp in Bacon Blankets

Know how some people go all cuckoo for Cocoa Puffs over a shoe sale?  That's me when there's a sale on shrimp.  When I open the paper on Wednesday and see a shrimp sale, there's no stoppin' me.

Recently a local store had a deal on big, beautiful Gulf shrimp.

These babies deserved something hardcore.  A sprinkle of blackening seasoning.  A bacon blanket.  A bed of cheesy grits.

Royal treatment I'm talkin' about!

And talk about royal treatment...how's this for breakfast?

Zydeco Breakfast @ Cafe Des Amis featuring Joe Hall and the Louisiana Cane Cutters

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Blackened Bacon Shrimp on Cheesy Garlic Grits

olive oil
3 cloves garlic, minced
3 c chicken broth
salt and pepper, to taste
1 c grits
1 c grated cheese
2 Tbsp cream cheese

Add a splash of olive oil to a saucepan.  Briefly saute the garlic until fragrant.  Add the chicken broth and season to taste with salt and pepper (grits need a fair amount of salt).  Bring to a boil and whisk in the grits.  Simmer until grits are tender.  Remove from heat and stir in the cheeses.

While the grits cook, prepare the shrimp.

16 large shrimp, peeled
3/4 to 1 tsp blackening seasoning (see below)
8 slices bacon, cut in half

Heat broiler.  Place the blackening seasoning in a bowl.  Add the shrimp and toss.  Wrap a half slice of bacon around each shrimp.  Place on a pan and broil 5-7 minutes.  Flip the shrimp and broil another 5-7 minutes until the bacon has crisped and the shrimp are done.  Watch closely so nothing burns.

Spoon the grits into 4 bowls and top each with 4 shrimp.


Standard Blackening Seasoning
1 Tbsp paprika
1/2 Tbsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp black pepper
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp dried oregano

Combine all spices.  Store in an airtight container.  Makes about 1/3 cup.


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