Shrimp/Scallops & Grits
A southern favorite
Ingredients
- 4 ½ Cups Water
- 1 Tsp Salt Kosher
- 1 Cup Stone Ground White Grits South Carolina is the best place to get these
- 2 Tbsp Butter
- 2 Oz White Cheddar Shredded
- 4 Slices Bacon
- 1 Cup White/Yellow Onion
- 1 Cup Green Pepper
- 2 Cloves Garlic Minced
- 1-2 Lbs Shrimp or Scallops
- 1 Cup Chicken Stock
- 3 Small Green onions
- 2 Tbsp Parsley Chopped
- 1 small Lemon Juiced
Instructions
- Bring the water to a boil, add salt, slowly pour in grits. Stir to be sure there are no lumps then turn down heat to a low simmer for 35 minutes.
- When the grits have cooked about 30 minutes, saute the vegetables
- At the same time, cook the bacon, then the shrimps
- Add both to the veggies
- Add the chicken stock and boil down for 5 minutes or so
- Meanwhile, stir the butter and and cheese into the grits
- Serve an incredibly delicious plate.
Notes
My notes:
- Green pepper is optional if you really love it.
- Go light on the chicken stock, use only what is necessary
- Max out the garlic, add more
- You can also use garlic instead of the shrimp