Creamy grits, fresh shrimp, a dash of spice. Shrimp and Grits at its finest. Food doesn’t get much more Southern than this classic dish, which we serve for breakfast at the John Rutledge House Inn.
Our Charleston inn has a legacy of Southern hospitality. Complimentary hot breakfast for our guests is among our favorite traditions. Even before this house was transformed into a historic inn, it was a place for gatherings. Original owner and U.S. Constitution signer John Rutledge frequently hosted soirees in the ballroom and afternoon teas on the piazza. We entertain in true Southern fashion- and always have.
John Rutledge House Inn guests are treated to a full breakfast each morning. A different hot item is featured daily- when Shrimp & Grits is on the menu, you’re in for a treat.
Though we serve this classic soul food dish for breakfast, it makes a wonderful dinner as well. Our recipe is delicious as it is simple. It calls for just a few items including Old Mill Grits, Lawry’s seasoning and the most local, fresh shrimp you can find.
We present the John Rutledge House Inn Shrimp and Grits Recipe. If our walls could talk, they’d say, “Y’all enjoy!” Visit us at the John Rutledge House Inn for more history and hospitality.
Shrimp & Grits Recipe
Serves 4, calls for:
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!