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Summer Squash Shrimp & Grits


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


  • 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!!