The Dirty Way

1 lb fresh local shrimp (NOT frozen), shelled, deveined, head and tails removed (and reserved     for more yummy fish stock later!)
2-2 1/2 cups fish stock (chicken stock if that’s handier, water only if you must)
1 cup stone ground grits
1/2 cup butter
2 large shallots, chopped finely
1 tsp salt
1 tbs Old Bay Seasoning

salt and pepper to taste

Cook the grits in the hot stock or water until done, about an hour. Meanwhile,
melt butter in a large skillet and heat until foaming. Toss in shallots to brown, once browned, add shrimp and the Old Bay and cook until done. Salt the grits and pour into the skillet with the shrimp and seasonings. It’s okay if it’s a bit liquidy. Cook together for 5 more minutes and serve.

Serves 6 generously.