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Carolina Kitchen: Shrimp & grits

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WLOS

by Executive Chef Douglas P. Walls, Billy Graham Training Center at The Cove

Ingredients

  • .25 lb. Baby scallops
  • .25 shrimp
  • 1 cup grits (cooked)
  • 2 oz. Feta cheese
  • 2 oz. Red bell peppers
  • .25 lb. Andouille sausage, sliced thin
  • Scallion
  • Heavy cream

Instructions

  1. Cook shrimp & scallops in butter,
  2. Add bell pepper & sausage
  3. Incorporate grits and heavy cream
  4. Bring to a boil and then serve

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