Charleston Crab House’s Barbecue Shrimp and Grits

For the Grits:

1/2 stick butter

1/2 quart whipping cream

3 cups water

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon white pepper

1 cups of grits

For the Shrimp:

1 pound shrimp, peeled and deveined

1/2 stick butter

1 quart barbecue sauce

4 ounces shredded cheese

To make the grits: In a small saucepan, place all ingredients except grits. Bring to a boil. Add the grits and turn off the heat. Stir occasionally, uncovered.

To make the shrimp: Saute shrimp in butter until pink. Add barbecue sauce and bring to desired temperature.

Pour the grits in an ovenproof dish. Pour barbecue shrimp over grits. Sprinkle cheese over the top lightly to cover. Bake at 350 degrees until cheese is melted. Makes 4 servings.

This recipe as in all the shrimp and grits recipes are courtesy of Ann Burger’s October 2000 article for the Charleston Post & Courier.