Guleff's Shrimp and Grits

Active time: 30 minutes
Total time: 50 minutes
Yields: Serves 4 (serving size: 3/4 cup black-eyed pea mixture, 1/2 cup grits, 3 shrimp, 3 scallops)


1/2 cup diced celery root (from 1 celery root)

1 teaspoon olive oil

2 cups water

1 3/4 teaspoons kosher salt, divided

1/2 cup uncooked stone-ground grits

2 ounces sharp Cheddar cheese, grated (about 1/2 cup)

3 tablespoons salted butter, divided

3/4 cup diced yellow onion (from 1 onion)

1 cup frozen black-eyed peas

3 multicolored baby bell peppers, diced

1 large heirloom tomato, diced

1 garlic clove, minced

1 1/2 cups seafood stock, divided

12 large raw shrimp, peeled (about 3/4 lb.)

12 bay scallops, drained (about 1/2 lb.)

1/4 teaspoon smoked paprika

1/8 teaspoon black pepper

1 1/2 teaspoons hot sauce, divided

How to Make It

Preheat oven to 450°F. Toss together diced celery root and oil on a rimmed baking sheet. Bake until tender, 10 to 15 minutes.

Bring water and 1/2 teaspoon of the salt to a boil in a saucepan over medium-high. Stir in grits, and simmer, stirring, until done, 20 to 25 minutes. Remove from heat; stir in cheese.

Melt 1 tablespoon of the butter in a large skillet over medium-high. Add onion; cook, stirring occasionally, until caramelized, about 10 minutes. Add celery root, black-eyed peas, bell peppers, tomato, garlic, and 1 teaspoon of the salt; cook, stirring, until tender, 6 to 8 minutes. Add 1 cup of the stock, and cook, stirring occasionally, until liquid thickens, 20 to 25 minutes.

Melt remaining 2 tablespoons butter in a medium skillet over medium-high. Add shrimp and scallops; cook until shrimp turn pink and are almost done, 2 to 3 minutes. Add paprika, black pepper, 1 teaspoon of the hot sauce, and remaining 1/2 cup stock and 1/4 teaspoon salt; bring to a boil. Cook until shrimp and scallops are done, about 2 minutes. Transfer shrimp and scallops to a plate, and cover to keep warm. Increase heat to high, and cook stock mixture until thickened slightly, 5 to 6 minutes.

Divide cheese grits among 4 bowls. Top each with about 3/4 cup celery root mixture, 3 shrimp, 3 scallops, and a spoonful of sauce from each skillet. Sprinkle with remaining 1/2 teaspoon hot sauce.


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