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