Not to hard to make but unbelievably delicious. Start with Carteret County shrimp, deheaded and deveined. That was the hard part. I like to use about a pound and a half of the cleaned shrimp. Sautée the shrimp with onions, green bell pepper and lemon juice. The creamy grits are made with vegetable stock, butter and cream. It is so gooood!
Come and get it.
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