Leslie Scott’s Mother’s Day Recipe

Catfish

4 Catfish Steaks

Dry rub of choice

Grill Mat

Shrimp and Shishito Sauce

3 strips bacon, diced

2 tbsp butter

1 tbsp olive oil

1 onion, diced

6-8 cloves garlic coarse chopped

1 pint tomatoes (1 inch pieces)

1 quart shishito (stems removed)

1 cup chicken broth

1 lb shrimp, grilled and peeled

Dry rub of choice

Grits

1 cup chicken broth

1 can evaporated milk

1 cup grits

Butter

Salt and pepper to taste

Catfish

1.Coat catfish with dry rub of choice.

2.Cook fish over charcoal using a grill mat.

3.Flip after 4 minutes and allow to cook through.

Shrimp and Shishito Sauce 

1.Melt together butter and olive oil.

2.Add bacon to the butter mixture.

3.When bacon starts to brown, add in onions, peppers, and garlic.

4.Once veggies start to caramelize add the tomatoes.

5.Once tomatoes are soft, add chicken broth and shrimp.

6.Add salt, pepper, and rub of your choice to taste.

Grits:

1.Bring liquid to boil.

2.Add grits.

3.Stir to prevent clumping.

4.Season to taste.