Bar Americain's Gulf Shrimp And Grits Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
553
FAT
106%
CHOL
80%
SOD
47%

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Ingredients for 4 servings

3 green onions, thinly sliced, for garnish

1 cup grated white Cheddar

4 to 5 cups shrimp stock

20 large (21 to 24 count) shrimp, shelled and deveined

Freshly ground black pepper

1 cup yellow stone ground cornmeal

3 cloves garlic, finely chopped

1/2 pound thick double-smoked cut bacon, cut into lardons

Salt

Salt and freshly ground black pepper

2 tablespoons pure olive oil

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