This sauce is so easy to prepare and so delicious, it’s a wonder every Lowcountry restaurant doesn’t feature it. It takes less than 10 minutes to prepare a single serving.
Season the shrimp with salt and pepper and set aside. Put the stock and cream in a saucepan and bring to a boil over high heat. Add the shrimp and cook until they are just done—about 2 minutes. Remove the shrimp with a slotted spoon and place on top of hot grits. Reduce the liquid at a rapid boil, stirring frequently, until the mixture is the thickness you desire. Correct the seasoning, then pour the sauce over the shrimp and grits and serve immediately.
© 1992 All rights reserved. Published by UNC Press.