Shrimp and Grits

Southern Living
Makes 4 to 6 servings


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1 pound large peeled raw shrimp (31/40 count)
1/3 cup dry vermouth
2 tablespoons butter, melted
Salt and ground white pepper to taste


Prep: 10 Minutes
Total: 35 Minutes

1. Soak shrimp in vermouth 10 minutes; drain. Sauté shrimp in melted butter in a skillet 2 to 3 minutes or until done. Season with salt and ground white pepper to taste. Serve over Smoked Gouda Cheese Grits.

Created date

October 2009