Charleston Shrimp and Grits
INGREDIENTS
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3 cups cooked Barkley’s Mill Stone Ground Heirloom Grits
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1 1/2 pounds large shrimp, peeled and deveined, tails left on
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2 tablespoons freshly squeezed lemon juice
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1 teaspoon Creole seasoning, such as Old Bay
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground pepper
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Pepper sauce, such as Tabasco, to taste
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Cayenne pepper, to taste (optional)
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5–6 slices bacon
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1/2 cup finely diced onion
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1/4 cup finely diced bell pepper
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2 cloves garlic, grated or finely chopped
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2 tablespoons flour
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1 cup chicken stock (you may need a bit more)
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3/4 cup (divided) sliced scallions, white and green parts
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2 tablespoons butter, cut into pieces
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Lemon wedges
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