Spicy Shrimp with Grits, Bacon and Garlic Corn Sauce

Oh my.  Shrimp, grits AND bacon.  This is definitely not a recipe for those watching fat grams or calories.  But a once in awhile treat?  You bet!

For Sauce:

2 thick slices bacon, sliced crosswise

3 large cloves garlic, crushed

1/2 cup fresh cut or frozen corn kernels

1/4 cup heavy cream

1 T. water

1/8 t. red pepper

1/4 t. kosher salt

For Grits:

1 cup water

1 cup whole milk

1/2 cup stone ground grits

1/2 t. kosher salt

2 T. heavy cream

1 ounce goat cheese, crumbled or 2 T. butter

For Shrimp:

14 - 16 large shrimp, shelled and deveined

1 t. Cajun or Creole seasoning

1/2 t. kosher salt

Prepare sauce:  Cook bacon in a heavy, medium saucepan over medium heat until browned and crisp.  Transfer to paper towels to drain; reserve 1 T. drippings in skillet.

Add garlic to saucepan; cook until garlic begins to brown, stirring constantly, about 1 minute.  Add corn, cream, broth and red pepper, bring to a simmer.  Cover and simmer 2 minutes; reducing heat if necessary.  Puree in a blender; pour through a wire mesh sieve set over a bowl, pressing to remove solids; season sauce with salt.  Keep warm.

Prepare grits:  Bring water and milk to a boil in a small saucepan.  Gradually pour in grits and salt, whisking constantly.  Cook, stirring often, until grits are thickened, 15 - 20 minutes.  Stir in cream and goat cheese or butter; cover, remove from heat and keep warm.

Prepare shrimp:  Toss shrimp with olive oil, Cajun seasoning and salt.  Heat a large, heavy skillet (preferably cast iron) over medium high heat; add the shrimp and sear until not quite cooked through, 1 - 2 minutes.  Remove from skillet.

To serve, spoon grits on two heated serving plates, dividing equally.  Arrange shrimp on grits; spoon sauce over shrimp and sprinkle with bacon.  Makes 2 servings.