Guleff'S Shrimp And Grits

• 1/2 cup diced celery root (from 1 celery root)
• 1 teaspoon olive oil
• 2 cups water
• 1 3/4 teaspoons kosher salt, divided
• 1/2 cup uncooked stone-ground grits
• 2 ounces sharp Cheddar cheese, grated (about 1/2 cup)
• 3 tablespoons salted butter, divided
• 3/4 cup diced yellow onion (from 1 onion)
• 1 cup frozen black-eyed peas
• 3 multicolored baby bell peppers, diced
• 1 large heirloom tomato, diced
• 1 garlic clove, minced
• 1 1/2 cups seafood stock, divided
• 12 large raw shrimp, peeled (about 3/4 lb.)
• 12 bay scallops, drained (about 1/2 lb.)
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon black pepper
• 1 1/2 teaspoons hot sauce, divided

1. Preheat oven to 450u0b0F. Toss together diced celery root and oil on a rimmed baking sheet. Bake until tender, 10 to 15 minutes.
2. Bring water and 1/2 teaspoon of the salt to a boil in a saucepan over medium-high. Stir in grits, and simmer, stirring, until done, 20 to 25 minutes. Remove from heat; stir in cheese.
3. Melt 1 tablespoon of the butter in a large skillet over medium-high. Add onion; cook, stirring occasionally, until caramelized, about 10 minutes. Add celery root, black-eyed peas, bell peppers, tomato, garlic, and 1 teaspoon of the salt; cook, stirring, until tender, 6 to 8 minutes. Add 1 cup of the stock, and cook, stirring occasionally, until liquid thickens, 20 to 25 minutes.
4. Melt remaining 2 tablespoons butter in a medium skillet over medium-high. Add shrimp and scallops; cook until shrimp turn pink and are almost done, 2 to 3 minutes. Add paprika, black pepper, 1 teaspoon of the hot sauce, and remaining 1/2 cup stock and 1/4 teaspoon salt; bring to a boil. Cook until shrimp and scallops are done, about 2 minutes. Transfer shrimp and scallops to a plate, and cover to keep warm. Increase heat to high, and cook stock mixture until thickened slightly, 5 to 6 minutes.
5. Divide cheese grits among 4 bowls. Top each with about 3/4 cup celery root mixture, 3 shrimp, 3 scallops, and a spoonful of sauce from each skillet. Sprinkle with remaining 1/2 teaspoon hot sauce.

celery root, olive oil, water, kosher salt, stoneground grits, cheddar cheese, butter, yellow onion, frozen blackeyed, baby bell peppers, heirloom tomato, garlic, seafood stock, shrimp, bay scallops, paprika, black pepper, hot sauce

Taken from www.myrecipes.com/recipe/guleffs-shrimp-grits (may not work)