This week, we're featuring a recipe for an authentic Southern comfort food: shrimp and grits from John Rutledge House Inn in Charleston, South Carolina. They kindly shared their special recipe with us.

Here's what they told us about their recipe:

Creamy grits, fresh shrimp, a dash of spice. Shrimp and grits at its finest. Food doesn’t get much more Southern than this classic dish, which we serve for breakfast at the John Rutledge House Inn.

Our Charleston inn has a legacy of Southern hospitality. Complimentary hot breakfast for our guests is among our favorite traditions. Even before this house was transformed into a historic inn, it was a place for gatherings. Original owner and U.S. Constitution signer John Rutledge frequently hosted soirees in the ballroom and afternoon teas on the piazza. We entertain in true Southern fashion, and always have. A different hot item is featured daily--when Shrimp & Grits is on the menu, you’re in for a treat. Though we serve this classic soul food dish for breakfast, it makes a wonderful dinner as well. Our recipe is delicious as it is simple.

Shrimp & Grits Recipe
Serves 4

Ingredients:

32 large shrimp
2 stalks celery, thinly sliced
½ stick margarine
Lawry’s Season Salt
2 cups Old Mill Grits
6 cups water
½ stick butter
¼ cup half & half

Steps:

1. Sauté celery in margarine for 3 minutes
2. Add shrimp and season with Lawry’s to taste, cook shrimp until pink. Keep aside.
3. To prepare the grits, wash them until the water is clear
4. Place 6 cups of water in a large pan and cook the grits for 30 minutes.
5. Stirring the grits every 5 minutes, when they thicken, add butter and cook on low for 15 minutes
6. Stir in half & half
7. Put shrimp over the grits and enjoy!

By Emily Starbuck Crone

At Charleston’s luxurious, five-star bed and breakfast the Wentworth Mansion, guests are treated to a deluxe Southern breakfast at the inn’s fine dining restaurant, Circa 1886. Here, Executive Chef Marc Collins is known for weaving in traditional lowcountry elements into each of his recipes. One of the most popular breakfast items for Wentworth Mansion guests are Chef Collins’ Plantation Rice Pancakes. This recipe is a nod to Charleston’s rich history of cultivating and exporting rice hundreds of years ago. This recipe simple to make at home, whether entertaining for the holidays or cozying up on Sunday mornings in the new year. Thanks for Charming Inns for sharing this great recipe from a Charleston B&B!

Wentworth Mansion Plantation Rice Pancakes

Prep Time: 15 minutes
Cook Time: 15 minutes

• 12oz. Cake Flour
• 4oz. Rice Flour
• 2oz. Sugar
• 2tsp. Salt
• 2tsp. Baking Powder
• 2tsp. Baking Soda

Sift all of the above together into a bowl.

• 4ea. Eggs
• 2lbs. Buttermilk
• 4oz. Melted butter
• 1T. Vanilla Extract

1. Mix all of these 4 ingredients together and pour into the dry ingredients.
2. Whisk just until they all combine. There should be some lumps in the mix.
3. Heat a griddle to 375-degrees or heat a skillet/frying pan over medium heat.
4. Pour a ladle full of mix onto the hot surface; should be about four inches in diameter.
5. Wait for the topside of the pancakes to bubble, then flip over.
6. Wait for the underside of the pancake to brown, take off the heat and serve immediately.

At Circa 1886, the pancakes are served with a dusting of confectioners’ sugar and maple syrup. We recommend the same preparation for full Wentworth Mansion-like enjoyment!

By Emily Starbuck Crone

A Seafaring Maiden is a historic B&B in Granville Ferry, Nova Scotia. The Canada B&B was originally built in 1881, and its small village overlooks the town of Annapolis Royal. Following is a guest review of their fantastic stay at the inn.

Guests can play the organ or piano in the music room, curl up with a good book in the reading corner, or relax in the Gentleman's Parlour. The three comfortable bedrooms have modern amenities such as flat-screen TVs with DVD players.

"Nova Scotia's Best"
Simply the best B&B in Nova Scotia. Leagues ahead of all the competition, even those double the price. Bill and Anne-Marie [the innkeepers] obviously love the business, as from the moment we arrived to walking us out to our car, we felt at home. Great local advice, fabulous rooms and décor, and our breakfast was a treat of harvest apple crumble and pancakes to die for. Don't travel to Nova Scotia without a stay at A Seafaring Maiden.

By Emily Starbuck Crone

Earlier this week, we announced the winners of our second annual Top 10 Holiday B&Bs award. This December award recognizes 10 B&Bs in the United States with the most festive, over-the-top holiday decorations, meals, and events. Get pampered and enjoy the holdiay season away from home at these inns!

The winners have offerings such as a romantic sleigh ride, a New Year's Eve party with jazz musicians, a holiday cooking class, and a Christmas light show on a lake.

Pictured is one of the winning inns, Bayfront Marin Inn in St. Augustine, FL. The inn participates in one of the world's largest winter lights festival. Explore our top 10 list!

By Emily Starbuck Crone

Fulton Lane Inn is a historic bed and breakfast located in Charleston, South Carolina. This gourmet recipe was created by the Executive Chef of its sister restaurant, Circa 1886. These cinnamon sticky buns are freshly baked and delivered to the rooms of the guests each morning. They’re the perfect mix of sticky and sweet and light and flaky. According to the inn, this is a marvelous recipe to try during the holidays. It's perfect for a Thanksgiving treat and Christmas morning breakfasts!

Prep time: 2 hours

Bake time: 15 minutes

Serves: 12

Ingredients

• 8oz. Water
• 1.5 oz Yeast
• 4 oz. Butter
• 4 oz. Sugar
• pinch Salt
• 1 oz. Fat-free powdered milk
• 3 oz. Eggs
• 1 lb. Bread Flour
• 4 oz. Cake Flour

Honey Pan Glaze

• 10 oz. Brown Sugar
• 4 oz. Butter
• 2.5 oz. Honey
• 2.5 oz. Corn Syrup
• 1 oz. Water

Steps

• Preheat oven to 375F. All ingredients should be room temperature.
• Add the yeast to a small amount of water. Keep this in a separate container.
• In a mixer combine the butter, sugar, salt, and  powdered milk until well creamed.
• Add the eggs one at a time until incorporated. Add in the water and yeast mix.
• Next add the flour and then the yeast mixture to the bowl and mix till smooth.
• Cover the dough with plastic wrap and allow to rise for 1½ hours.

In the meantime, you can create the Honey Pan Glaze:

• Cream together the sugar, butter, honey, and corn syrup in a mixer.
• Add enough water to bring the mixture to a spreadable consistency.
• Glaze the spread on the bottom of your baking sheet.

Final steps

• After the dough has risen, scale it into equal parts.
• On a floured work surface, roll each piece of dough into a 9 x 12 inch rectangle about a ¼ inch thick. Be sure to brush off excess flour. 
• Next brush the surface of the dough with softened butter and sprinkle with a mixture of cinnamon and sugar. Roll the dough up so that it looks like a 12-inch long log.
• Cut into 1-inch circular rolls and place on a pan with the honey pan glaze.
• Bake for 12-15 or until golden brown. Allow the buns to cool slightly and invert them onto a plate to be served.

Thanks to the Fulton Lane Inn for sharing their special recipe with us!

By Emily Starbuck Crone