Nestled under the ancient live oaks and Spanish moss just a short drive from Marsh Hen Mills lies Roxbury Mercantile—a quaint, century-old general store-turned-restaurant thriving on the outskirts of Edisto Island. One of their most popular dishes relies on grits milled just down the street by our good friends at Marsh Hen and is well worth dropping in to try. If you're not local (or just can't get enough), we were able to get our hands on their special recipe. Just let us know how it turned out... and maybe save us some? 

Bourbon Butter Shrimp & Grits

1 1/2 cups stone ground grits (see below)

1 tablespoon unsalted butter 

1/4 cup bell pepper, julienned

1/4 cup onion, julienned

1/4 cup andouille sausage, medium diced

8 local shrimp, peeled and deveined

1 tablespoon bourbon butter (see below)

1/4 cup tomato, medium diced

In a sautée pan over medium heat, cook bell pepper, onion, and sausage in the unsalted butter until onions begin turning translucent. Add shrimp and bourbon butter, cooking shrimp for approximately one minute on each side or until opaque. Add diced tomatoes and continue to sauté for about 30 seconds then remove from heat. Gently pour the bourbon butter shrimp over the plated grits and serve immediately.

Bourbon Butter

1 pound unsalted butter, cubed and softened (recommend Kerrygold)

1/4 cup bourbon (recommend Elijah Craig Small Batch) 

1 garlic clove, minced

1/4 cup green onions, chopped

1 tablespoon cajun seasoning (recommend McCormicks)

1 teaspoon sea salt 

1 teaspoon red pepper flakes 

In a mixing bowl, add all ingredients and fold into the butter using a rubber spatula until completely incorporated. Refrigerate. 


4 cups water

1 tablespoon (or to taste) unsalted butter 

1 tablespoon (or to taste) salt 

1 cup Marsh Hen Mill grits 

Bring water, salt, and butter to a boil. Slowly whisk in grits, stirring frequently. Reduce heat to low and continue stirring approximately 20 to 25 minutes or until desired consistency.