SHRIMP AND PALMETTO FARMS STONE GROUND GRITS by CHEF DAN:

Serves 6-8

FOR THE GRITS:

2 cups yellow grits from Palmetto Farms S.C.

6 cups water

2 cups almond milk

2 teaspoons seas salt

1-1/2-cups coconut milk

FOR THE SHRIMP:

1 pound shrimp, peeled and deveined with tail on

1 tablespoon Balti seasoning

12 0unces cooked Andouille sausage (4 links) cut in half lengthwise then cut into 1/2-inch moons

5 slices thick bacon, cut into quarter-inch strips

1/4-cup flour

1 onion, diced

3 stalks celery, diced

2 garlic cloves, smashed

1 teaspoon EACH dried thyme, oregano Worcestershire sauce and turmeric

1 (8 Oz) can clam juice

4 cup chicken broth

10 cherry tomatoes

1 bunch scallions, thinly sliced

1/4-teaspoon sriracha

2 tablespoons lemon juice

2 tablespoon coconut oil

Fresh cilantro, chopped

DIRECTIONS:

1.    In a saucepan combine grits, water milk over medium-low heat.

2.    Bring to a boil; then reduce heat and simmer, stirring occasionally, until tender and creamy, about 15 minutes.

3.    Stir in salt and cream and keep warm.

4.    Place shrimp in bowl and season with Balti seasoning, toss to cover.

5.    Set aside.

6.    Heat a skillet over medium-high heat; add sausage cook until browned.

7.    Set aside.

8.    In same skillet add cut bacon and cook until crisp, add bacon to sausage.

9.    Sprinkle shrimp with 1/4-cup flour; toss to coat, add shrimp, and cook 2-3 minutes on each side; transfer t another bowl.

10.  Heat 1 tablespoon oil in a skillet over medium-high heat when sizzling.

11. Add onion, and next 6 ingredients and sauté for 5 minutes.

12. Sprinkle 2 tablespoons flour over the vegetables, and cook about 3 minutes.

13. Add the sausage and bacon back to the skillet; add clam juice, chicken broth hand tomatoes, stirring and reducing heat to medium-low.

14. Simmer for 10 minutes or until the sauce has thickened.

15. Return shrimp to the skillet, add half the scallions the sriracha and lemon juice.

16. Spoon a serving of warm grits into a bowl and a few shrimp and sauce.

17. Garnish with reaming scallions and cilantro.

ENJOY DAN:                                                FOR THE LOVE OF GRITS!!