Fish, Shrimp & Pepper Jack Grits

I made this today on a whim and was so happy with how it turned out! Primarily because I honestly had the most random groceries ever left over in my fridge and freezer, but they just happened to work out perfectly for this dish-- when it's your day, it's your day! I think this is one of those meals that can be served anytime of the day, so have a go at it, and let me know what you think in the comments and on IG by sharing your dish with #iNeedSomeMo.

ingredients

For the Grits:

1 c Quaker 5 minute Quick Grits

2 c chicken stock or broth

2 c milk (I used Original flavored coconut almond because it's what I happened to have but any milk will do- just not those flavored ones!)

1 1/2 tsp salt

2/3 tsp onion powder

2 oz pepper jack cheese

pinch more of salt, onion and garlic powder to finish

For the Shrimp & Fish:

3 strips of thick cut bacon (my fave is Wright's)

1 dozen medium shrimp; peeled & deveined

1 large or 2 small pieces of catfish

1 T Old Bay Seasoning

1/8 tsp cayenne pepper

1/2 tsp onion powder

1 tsp garlic paste (or 1 clove; minced)

1/2 tsp paprika

2/3 tsp dried rosemary

1/4 tsp salt

black pepper; to taste

dried parsley; to taste

2 stalks celery; chopped fine

1/4 green bell pepper; chopped fine

1/4 large sweet onion; chopped fine

10 cherry tomatoes; cut into fourths

1/2 lemon; juiced

1/2 c dry white wine (nothing fancy; but nothing nasty!)

1/2 c chicken broth

directions

1. Fry the bacon until crisp; set aside on paper towels to drain; reserve 2 tablespoons of bacon grease in the skillet (you'll need this in a few minutes!)

2. In a pot boil 2 c chicken stock and all the milk salt and onion powder. Watch it, because as it starts to boil, the milk will boil over if your fire is too high.

3. Once boiling, slowly pour the grits into the boiling mixture, stirring vigorously as you pour. Continue to stir, with the fire on medium heat. Continuous stirring prevents lumps. The grits will take several minutes to thicken. Once they've thickened, turn off the flame, add the cheese and a pinch more salt, onion and garlic powder to taste and set the pot aside.

4. Cut the catfish into strips (you should get about 10) Pat the seafood dry, add all dry seasonings (old bay, cayenne, onion powder, garlic paste, paprika, rosemary, salt and black pepper) to the seafood and toss to evenly coat.

5. Heat the skillet with the remaining bacon grease on medium-high heat and add the celery, bell peppers, and onions. Allow them to soften for a minute or two. Then push all the veggies to the outer perimeters of the pan and add the shrimp and fish strips. Allow those strips to get a little brown color to them and the shrimp should be bright pink. This takes about 2 minutes.

6. Flip each shrimp and fish strip to the other side. Immediately add in the chicken broth and white wine, bacon bits, tomatoes, a four finger "pinch" of salt and the lemon juice. Sprinkle with dried parsley, and allow to simmer about 3 minutes.

7. When ready to serve, you may notice that your grits have thickened up a little too much to your liking by now. To thin them, just add more chicken broth slowly, while stirring, until they've reached the consistency you like.

8.In a shallow bowl, layer the grits first, then add the shrimp, fish, veggies and some of that good sauce you've created! Sprinkle with a little more dried parsley if you're feeling fancy! And that's it! Comment below and tag me on IG with #iNeedSomeMo