This is the classic Charleston breakfast in its purest (and some would say best) form.
Yield: 6 servings
- 8 cups water
4 tablespoons butter
Sea salt and freshly ground black pepper to tasteto taste
- 2 cups stone ground grits (NOT Instant or Quick grits)1/2 cup unsalted butter
1 1/2 pounds medium shrimp, peeled
Sea salt and Freshly ground black pepper to taste
Pinch of garlic powder (optional)
In a 4-quart saucepan over high heat, bring water, butter, salt and pepper to a rolling boil. Slowly add grits stirring constantly so that grits do not settle to the bottom and scorch; return to a boil.
Reduce heat to a simmer; cook, stirring occasionally and adding more water as needed until water is absorbed and grits are creamy and done to your taste, about 25 to 45 minutes.
In a 10-inch skillet over medium-high heat, melt butter. Season shrimp with salt and pepper and garlic powder (if desired).
Sauteé shrimp in butter until they just turn pink, shaking pan or stirring gently as they cook.
Spoon grits into bowls and top with shrimp and butter mixture.