Shrimp and Grits

Ingredients

4-8 slices Captain John Derst’s bread, buttered and toasted

4 cups chicken broth

½ cup heavy cream

1 cup stone-ground grits

4 tablespoons unsalted butter

2 teaspoons garlic powder

1 teaspoon onion powder

½ teaspoon cayenne

2 cups shredded cheddar cheese

2 slices thick cut bacon

2 pounds shrimp, peeled and deveined

1 cup sliced zucchini

1 cup sliced yellow squash

½ cup red bell pepper julienne

1/3 cup sliced green onions

salt and pepper

Directions

1. In a large pot, add the chicken broth, 3 tablespoons of butter, garlic powder, onion powder, cayenne pepper and a few pinches of salt and pepper to taste. Bring to a boil and then add the grits. Stir and cover, cook for 15-20 minutes or until the grits are fully cooked. Stir every few minutes for a creamy texture.

2. In a large sauté pan, over medium-high heat, cook the bacon. Once crispy, remove from the pan and drain on a bit of paper towel then chop small. Add the zucchini, squash and red bell pepper to the bacon fat and cook for 4-5 minutes, tossing often. Add the shrimp with a pinch of salt and pepper and cook for 4-5 minutes.

3. Once the grits are fully cooked, add the bacon and shredded cheese. Stir until the cheese is melted and incorporated.

4. To plate, using a ladle, add some of the grits to a bowl and top with some of the vegetables and a few shrimps. Garnish with sliced green onions and serve hot.