Shrmp and Grits

John Rutledge House Inn

116 Broad Street , Charleston, SC 29401-2437 Stati Uniti d'America


  • 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

[Resource Id: instructions, Set: recipeview]

  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!