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Charleston-Style Shrimp and Grits
Ingredients
  • 2 pounds large (31- to 35-count) head-on, tail-on shrimp
  • 6 cups water
  • 1 tablespoon kosher salt
  • 2 to 3 bay leaves
  • 1 cup stone-ground grits
  • 1 tablespoon unsalted butter
  • 1 tablespoon lemon juice
  • 2 teaspoons hot sauce
  • 1 teaspoon Old Bay
  • 4 slices bacon
  • 4 green onions, finely chopped
Steps
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