John Rutledge House Inn

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

Step 1:

Saute celery in margarine for 3 minutes. Add shrimp and season with Lawry's to taste, cook shrimp until pink. Keep aside.

Step 2:

To prepare the grits, wash them until the water is clear.

Step 3:

Place 6 cups of water in a large pan and cook the grits for 30 minutes.

Step 4:

Stirring the grits every 5 minutes, when they thicken, add butter and cook on low for 15 minutes. Stir in half and half.

Step 5:

Put shrimp over the grits and enjoy!