Shrmp and Grits

Breakfast-Brunch
Servings: 4

Ingredients

  • 32 Large shrimp
  • 2 stalks celery, thinly sliced
  • 1/2 stick margarine
  • Lawry's Season Salt
  • 2 cups Old Mill Grits
  • 6 cups water
  • 1/2 stick butter
  • 1/4 cup half and half

  1. Saute celery in margarine for 3 minutes. Add shrimp and season with Lawry's to taste, cook shrimp until pink. Keep aside.
  2. To prepare the grits, wash them until the water is clear.
  3. Place 6 cups of water in a large pan and cook the grits for 30 minutes.
  4. Stirring the grits every 5 minutes, when they thicken, add butter and cook on low for 15 minutes. Stir in half and half.
  5. Put shrimp over the grits and enjoy!

John Rutledge House Inn

Details

  • Nightly Rate $260 - $340
  • Reviews (6) 4.2
  • Rooms 19
  • Accepts Gift Cards

Contact Innkeeper

  • Phone 1-8437237999
  • Fax 1-8437202615
  • Toll free 1-8004769741