Murrells Inlet Seafood Grits
Restaurant: Divine Dining Group Restaurants: Bovines Wood Fired & Divine Fish House

Aris' Pairing For This Dish: 2003 Pedroncelli - F. Johnson Vineyard Chardonnay
Yield: Serves four
To make grits, start grits in cold milk with 2 T. chopped garlic.
Stir occasionally and more frequently when just coming to a boil.
Simmer for 45 minutes to 1 hour.
When cooked, whisk in butter, cover and set aside.
To Finish Dish
To finish dish, bring base to a simmer.
Add clams and fish pieces and cover.
Wait 2 minutes or until clams just begin to open.
Add mussels, lobster, shrimp, and potatoes and cover.
Wait 2 minutes or until seafood boil is just simmering again.
Add crabmeat and remove from heat.
Ladle grits into bottom on 4 large bowls.
Ladle seafood boil into large bowls and garnish with parsley and lemons.

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