Salmon Shrimp and Grits

• 1 pound Kvaroy Arctic Salmon, cut into 4 X 1-inch strips

• 40 (20/25) Del Pacifico shrimp

• parsley, minced (for optional garnish)

For the Grits

• 6 cups water

• 1 3/4 cups yellow stone ground grits

• 1 cup whole milk

• 1 cup heavy cream

• 2 1/4 teaspoons kosher salt

• 2 teaspoons sriracha

• 4 oz extra sharp cheddar, grated

• 2 oz Parmigiano Reggiano, fine grated

• 2 oz unsalted butter

For the Sauce

• 1 tablespoon vegetable oil

• 1/2 cup red onion, small dice

• 2 tablespoons minced garlic

• 3/4 cup tomato, diced

• 1/2 cup white wine

• 1 teaspoon sriracha

• 1 cup unsalted butter, diced

• Salt to taste

DIRECTIONS

To cook the grits, bring the water to simmer in a 7 Quart Dutch Oven or medium to large thick bottom pot. Whisk in the grits, stirring frequently so grits don’t stick to bottom of pan. Cook the grits for about 25-30 minutes or until mixture is thickened and creamy and grits are softened. In a separate pot heat the milk and cream together. Bring to a simmer. Whisk in hot milk and cream mixture. Bring back to a simmer. Cook to desired consistency. Stir in remaining ingredients.

To make the sauce, heat a 12” skillet over medium heat. Add the oil to the hot skillet. Sear the salmon slices and remove, then add the shrimp and sauté for 1 minute. Add the red onion and sweat until they are translucent. Add the garlic and cook one minute longer. Add the diced tomatoes and stir to incorporate. Add the wine and sriracha. Bring to a simmer. Reduce by half. Begin to mount the butter by swirling in a few chunks at a time. As each addition melts, add another until all butter is incorporated. Season with salt. Taste and adjust seasoning as needed.

Serve the shrimp and sauce over the grits, then top with salmon slices in an “X” shape. Enjoy!