Shrimp and Grits

Shrimp and Grits

From: executive chef Bob Waggoner, Charleston Grill, Charleston, S.C./Nathalie Dupree's Shrimp & Grits Cookbook (2006).

Yield: 2 servings.

2 1⁄4 cups chicken stock
2 1⁄2 Tbsp. unsalted butter
1⁄2 cup Charleston Grill stone-ground grits
1-2 cups heavy cream
to taste, salt and freshly cracked white pepper

Register to view the full article

Register to view this article

Already a member? .

TAGS: Archive