Shrimp and grits hold a special place in the hearts of Southerners for their delightful blend of rich flavors and humble origins. This dish encapsulates the region's love for seafood, corn-based staples, and the art of turning simple ingredients into a culinary masterpiece. It represents the South's deep-rooted tradition of celebrating local, comforting flavors that tell a story of history and hospitality.

Serves 4

Ingredients:

• 1 cup Marsh Hen Mills Speckled Grits

• 2 cups Chicken Bone Broth

• 1 cup diced Red Onion

• 2 Bell Peppers, julienned

• 1 lb Shrimp, peeled and deveined

• Salt and Pepper to taste

• 2 tablespoons Cooking Oil

Instructions:

1. In a medium saucepan, bring the chicken bone broth to a boil. Stir in the grits, reduce heat to low, cover, and simmer for 20-25 minutes, or until the grits are tender and creamy. Stir occasionally.

2. While the grits are cooking, heat the cooking oil in a large skillet over medium-high heat. Add the diced red onion and julienned bell peppers. Sauté for about 5 minutes, or until they are tender and slightly caramelized.

3. Season the shrimp with salt and pepper. Add them to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque.

4. Serve the shrimp and julienned vegetables over a bed of the cooked speckled grits. Drizzle any remaining pan juices over the top for added flavor.

5. Garnish with additional salt and pepper to taste, and enjoy your easy and delicious shrimp and grits!