Low Country Shrimp and Grits

Ingredients:

• 3 cups water
• 1 cup Marsh Hen Mill Stone Ground Grits
• 1 1/2 cups half and half
• Salt to taste
• Dollop of butter
• handful finely chopped tomatoes and onions
• 1 lb. peeled shrimp
• 1/2 cup white wine
  
  

Directions:

1. Bring water to boil and add grits slowly.
2. Cover. Reduce heat to low and stir occasionally.
3. As grits thicken add half and half. Continue to cook for 1 hour, stir occasionally.

Shrimp Gravy

• Put dollop of butter in frying pan. Sauté tomatoes and onions over medium-high heat until they begin to caramelize. Toss in shrimp. Using a wood spoon, continue to stir shrimp, tomatoes, and onions until shrimp turn pink. Splash in 1/2 cup of white wine and continue to stir until shrimp are done and wine has reduced Plate grits. Pour entire shrimp and gravy over grits. Enjoy.

TID BIT — Shrimp and grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish.