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Lobster Shrimp and Grits

Shrimp and grits with large chunks of lobster, vegetables and plenty of sauce from The Anchor Spa
PREP TIME
15 min
COOK TIME
40 min
YIELDS
4 servings

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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Ingredients

8
oz lobster, cooked and removed from shell
1
lb (or 3 per serving) colossal shrimp, peeled and cleaned
8
oz thick cut bacon
1
cup grits
1
cup chicken or veggie stock
3
cups cream or half and half
4
Tbsp unsalted butter
4
oz chicken or veggie stock
Dash of your favourite cajun spice blend
Scallions, to garnish
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Directions

Step 1

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.

Step 2

Slowly pour in the grits while continuously whisking.

Step 3

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.

Step 4

Lay thick cut bacon down and slice into one inch pieces. 2

Step 5

In a large pan on the stove, sauté bacon until the fat renders out and bacon is nice and crispy.

Step 6

Remove the bacon from the pan.

Step 7

Add deveined shrimp and lobster meat to the pan and cooked for 3-5 minutes in the bacon fat until tender.

Step 8

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.

Step 9

In a large bowl, ladle in a scoop of grits.

Step 10

Using the spoon create a divot and stack shrimp and lobster meat.

Step 11

Slowly pour hot Cajun spiced butter over the grits and seafood.

Step 12

Garnish with fresh scallions.

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