Look, we know, the Jets lost 29-15.  We know they didn’t look good.  We know Sam Darnold is seeing ghosts and we’re very concerned about that.  But what we ALSO know is that Matt made amazing Shrimp & Grits to talk about this week’s game.  No guest, just your two favorite meat enthusiast Jets fans eating southern comfort food and doing everything we can to stay positive.  Thanks for sticking with us guys, let’s laugh over the pain!

Recipe of the week: Shrimp & Grits
Recipe: https://moscatomom.com/shrimp-grits/

 Ingredients

• 3 slices thick cut bacon
• 2 cups of thawed frozen super sweet niblet corn
• 3 cups chicken broth
• 1 cup heavy cream
• 2 cups stone ground grits
• 2 cups shredded Colby Jack cheese
• 3 tablespoons butter
• 1 green onion finely chopped
• 1 pound fresh shrimp
• 1 teaspoon seasoned salt (To make your own – Equal parts Salt, Pepper, Paprika, Chili Powder, dried parsley)
• 1/2 teaspoon garlic powder
• 1 Lemon, juiced

Recipe:

1. Fry bacon until crispy and set aside - leaving hot grease in pan.
2. Add in thawed corn and let cook until brown.
3. Mix in chicken broth and heavy cream and bring to a boil.
4. Add in grits and let cook on low until all liquid is absorbed, stirring often.
5. Mix in shredded cheese until well combined. Set aside and wipe pan clean.
6. Return pan to stove with butter and green onion.
7. Once butter has melted add in shrimp, seasonings, and lemon juice. Let cook until shrimp are cooked through and butter starts to caramelize.
8. Add bacon to shrimp and let cook 2-3 minutes.
9. Pour shrimp over grits.

 
Meatiest Player: Ryan Griffin (Matt/Alex)

Intro/Outro Music: Mike D'Elia
Saint Vermin: https://saintvermin.bandcamp.com/