For Grits
Add liquid to a heavy bottom saucepan with a tight-fitting lid and bring to a simmer on medium heat
Once simmering, add seasoning and butter & whisk
Slowly add grits and whisk as you go
Turn heat all the way to low, cover with the lid and cook for 40 minutes, stirring every 15 minutes.
After 40 minutes add the cheese slowly and mix until melted
Taste for seasoning and adjust accordingly
Cover with the lid to keep warm
*Add a splash of milk every 15 minutes or so if grits are tightening up you as it cooks
For salmon
Season salmon and sear in rendered bacon fat and 1 tbsp of butter in a cast-iron skillet
Sear on medium heat, flesh side down for 5-6 minutes per side
On skin side down baste salmon with butter in the pan
After a total of 12 minutes, remove salmon from pan and allow it to rest
If you like your salmon more well-done cook for an additional 6 minutes in the oven at 400 degrees
For shrimp
Season shrimp and sauté in the same pan you use for the bacon and salmon
Sauté on each side for 2 minutes and remove from the heat and set aside
For sauce
Sauté onions and celery in a skillet with rendered bacon fat. Cook until soft, about 5-6 minutes on medium heat
Once soft, add tomato paste and continue cooking and stirring for another 2 minutes
Add diced tomatoes, garlic, and parsley
Add white wine to deglaze pan and stir
Then add broth and bring to a simmer
Season sauce to taste
Add milk and stir and cover with a tight-fitting lid for 10 minutes, stirring again after 5 minutes
Add butter and Parmesan cheese to the sauce mix and then add shrimp back in
Simmer on medium-low with shrimp for 2 minutes, then remove from heat
Taste sauce for seasoning and adjust if needed
If too spicy add a pinch of brown sugar to balance
To Serve
Add grits to the bottom of a plate and top with shrimp and sauce and a piece of salmon. Drizzle more sauce over the salmon
Top with fresh scallions and crumbled bacon
Add Parmesan cheese to take it over the top