Shrimp & GritsFrom JOHN RUTLEDGE HOUSE INN
Cooking Time:15 minutes
- 32 large shrimp
- 2 stalks celery, thinly sliced
- ½ stick margarine
- Lawry’s Season Salt
- 2 cups Old Mill Grits
- 6 cups water
- ½ stick butter
- ¼ cup half & half
Sauté 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 & half
Put shrimp over the grits and enjoy!