Cooking in The Lowcountry From The Old Post Office/Jane & Michael Stern 2004

Shrimp & Grits
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
48 shrimp, peeled and deveined butter salt
2 cups grits 4 tablespoons Mousseline Sauce



1 Broil or saute the shrimp in butter and a little salt until the shrimp turn pink, about 5 minutes. Place on a bed of grits. Top with the Mousseline Sauce to serve, (Any leftover grits can be pressed flat, chilled, and used for grits cakes the next morning.)

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