The Anchor Spa has taken this beloved classic to a whole new level by combining fresh New England seafood with thick-cut bacon and homemade Cajun butter.
Courtesy of Chef Kendall Thigpen of The Anchor Spa.
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On the stove in a large pot, bring 1 cup of stock and 3 cups of cream up to a slow boil and then turn down to a simmer.
Slowly pour in the grits while continuously whisking.
Turn low, cover, and cook for 15-20 minutes stirring every few minutes. Once grits have reached the desired consistency, stir in 1 tablespoon of butter until melted.
Lay thick cut bacon down and slice into one inch pieces. 2
In a large pan on the stove, sauté bacon until the fat renders out and bacon is nice and crispy.
Remove the bacon from the pan.
Add deveined shrimp and lobster meat to the pan and cooked for 3-5 minutes in the bacon fat until tender.
Using the same pan, melt 2 tablespoons of butter. Slowly sift in Cajun spice blend and pour in 4oz of stock, mix with the butter to create a sauce.
In a large bowl, ladle in a scoop of grits.
Using the spoon create a divot and stack shrimp and lobster meat.
Slowly pour hot Cajun spiced butter over the grits and seafood.
Garnish with fresh scallions.