Summer Squash Shrimp & Grits

I have a fairly large garden going right now in my backyard & the poor thing is getting flooded out as we speak. And from what the forecast is looking like, that’s not gonna change any time soon. While many of my plants definitely aren’t liking the soaking conditions they’re experiencing right now, my squash plants seem to be loving it and in return are giving me a pretty large harvest almost daily. I have yellow squash, zucchini, pattypan squash, & poquito squash all growing right now – and an abundance of them all.

The other day, I was seriously craving some shrimp & grits like you wouldn’t believe – and since I’ve got so much squash right now, I decided to make up a version of Shrimp & Grits that would employ some of it. So I literally began working on a new recipe right at that very moment… And that, my friends, is the day that will forever go down in history where I couldn’t stop eating shrimp & grits. ๐Ÿ˜‰

This. Is. So. Good.

Seriously.ย 

Sautรฉed summer squash with creamy grits and perfectly cooked shrimp and scallops. Y’all…. My mouth is watering just thinking about it again. I should get some kind of Southern meal gold star for this one. If you love shrimp, grits, & squash – then honey, you’re gonna adore this. Scroll down for the recipe! ๐Ÿ™‚

Summer Squash Shrimp & Grits

Ingredients:

For the grits:

  • 3 cups heavy cream
  • 1 cup milk
  • 3 cups water
  • 1 stick of butter
  • 3 teaspoons salt
  • 1.5 cups stoneground grits

For the rest:

  • 1 pound shrimp, peeled, deveined, & tails removed
  • 1 pound scallops
  • about 6 squash, sliced into thin rounds
  • 2 tablespoons butter + 2 tablespoons butter (divided)
  • garlic salt & pepper to taste

Directions:

In a large pot or dutch oven, combine all of the grits ingredients except for the grits. Bring to a simmer over medium heat, stirring occasionally. Slowly whisk in the grits. Reduce the heat to low; cook for 50-60 minutes.
Meanwhile, melt 2 tablespoons of butter in a skillet. Add the sliced squash, season to taste with garlic salt & pepper & cook on medium/high heat until lightly browned & tender (about 20 minutes).
Once the grits & squash are nearly done, make the shrimp & scallops. In a separate skillet, melt the remaining 2 tablespoons of butter on medium/high heat. Add in the shrimp & scallops. Season to taste with garlic salt & pepper. Cook for about 5 minutes, depending on the size of your seafood. Your shrimp should be pink & the scallops should be lightly browned & opaque.
In a bowl, scoop in a generous portion of grits followed by the summer squash & then the shrimp & scallops. Enjoy!!

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