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Shrimp/Scallops & Grits

A southern favorite
Print Recipe
Course Main Course
Cuisine American

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