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

foodnetwork.com

Jonathan

subheading: For the red pepper coulis:

10 ounces chicken stock

1 red onion, chopped

2 cloves garlic

½ cup white wine

3 red bell peppers

2 tablespoons cornstarch

Salt and freshly ground black pepper

subheading: For the Cheddar cheese grits:

4 cups water

2 cups uncooked grits

6 ounces raw chopped shrimp

4 tablespoons butter (½ 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

subheading: For the snapper and shrimp:

6 (6-ounce) red snapper fillets, scaled but with skin on

Salt and freshly ground black pepper

2 tablespoons Cajun spice

⅛ cup grapeseed oil

6 large shrimp peeled and deveined

Directions at foodnetwork.com

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