Hi everybody. Logan Junior Chef here and Sam making shrimp and grits. First I'm gonna pour in my water, grits, a little bit of pepper, and a little bit of salt. Give this a stir and wait for it to heat up. Now that our grits are really looking good, it's time to add in our cheese. The cheese will really help it thicken up, and I mean, it just makes it tastier. Shrimp and grits is just such a Southern staple. I mean, you can't go anywhere in the South without running into it at least once. So now, our grits are really Really nice and cheesy and it's time to start plating. There we go, we can really get started on our shrimp. I'm gonna add in just a little bit of butter here. Now that our butter's getting all hot we can add in our shrimp. Now one of the secret things to cooking shrimp is not to overcook them. If you see that closed c that looks kind of like that, that's overcooked. Now I'm gonna add in my scallops. I really love the scallops in the shrimp and grits. It just adds a little something that most shrimp and grits don't have. So you can start to see the little shrimp changing color here. That's what's supposed to happen. Seafood should not take too long. It should only take, like, two to three minutes. I think our seafood's looking good here. I think it's pretty much done. Next we're gonna work on our vegetable medley. The first thing you need to do is get your base going. I'm gonna add in my butter, our onions, and our garlic. I kinda want this to get all nice and seared. Then I'm gonna add in my stock. My tomatoes, peppers. Free roasted celeriac. Now this is also celery root, the root has this amazing, complex flavor that I just love. Black eyed peas, smoke salt. I really love smoke salt, because it gives it another undertone of flavor. So we're gonna in some hot sauce. Now you can use whatever brand you want. Lastly, a little bit of paprika. We just let that cook and simmer for a little bit, till our peas are done, and everything's all married together. Now that we've given that some time, it's got all that flavor just built up. So you can just put a little on your grits. [BLANK_AUDIO] And there you have it. My take on shrimp and grits. Enjoy.