#rebeccaholleyfortyrecipe

[becbecandherlife]

Best Shrimp and grits EVER.

Brown bacon and kielbasa, Set aside.

Slowly BrownHalf a cup of flour for roux.

Saute onions until translucent. Add shrimp and garlic. Add a dash of cayenne. Tblsp of parsley. Dash of thyme. Salt and cracked pepper. Remove shrimp when almost done. Add sherry and chicken stock , splash of lemon juice to roux. Cook til bubbly. Add tablespoon of #lowcountryproduce pepper relish (order at Low Country Produce in Beaufort on Caterer street. Add shrimp back in and bring back to bubbly then rurn off heat.

The grits I used were old fashioned long cooking fresh grits from a Grist Mill in the country of South Carolina. Follow directions until done then add a chunk of butter, a splaskk of heavy cream and a little cheese.