Hours
Sun-Thurs
5:00 pm-10:00 pm
Fri & Sat
5:00 pm-11:00 pm
Sun
11:00 am-2:00 pm
Meals Served
Dinner
Sunday Brunch
Cuisine
American
Contemporary
Seafood
Dining Information
Balcony Dining
Children's Menu
Extensive Wine Menu
Heart Smart Meals
Seasonal Menus
Take Out Meals
Terrace/Patio Dining
Vegetarian Meals
Additional Services
Catering
Full Service Catering
Group Dining
Attire
Casual
Resort/Dressy Casual
Reservations
Suggested
Not Required
Smoking
NON-SMOKING
Handicap Facilities
Yes
Credit Cards
American Express
Visa
Master Card
Discover Card
Checks
Not Accepted
Website
www.boathouserestaurants.com
For a truly unforgettable dining experience, visit Boathouse At Breach Inlet and remember to use your American Express® Card.American Express

Boathouse At Breach Inlet

101 Palm Blvd.
Isle of Palms, SC 29401
Phone: 843-886-8000
Fax: 843-886-0555

Reservations
THE BOATHOUSE SHRIMP & GRITS
6 Servings
Ingredients For Hot Pepper Cream Sauce
1/3 c Green Hot Pepper Sauce
1/4 c Dry White Wine
1 Shallot, chopped
1 T Fresh Lemon Juice
1 T Rice Wine Vinegar
1 c Whipping cream
Ingredients For Shrimp
1/4 c Olive Oil
8 oz Smoke Andouille Sausage, sliced
1 Red Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1/2 c Onion Minced
4 Garlic Cloves, chopped
30 Large Shrimp, peeled and de-veined
4 Plum Tomatoes, chopped
1 t Cajun Seasoning
1 t Old Bay Seasoning
Ingredients For Grits
5 c Water
3 c Whole Milk
1/4 c Unsalted Butter
2 c Corn Grits
Method
  • Combine hot pepper sauce, wine, shallot, lemon juice and vinegar in a heavy medium size saucepan.
  • Boil over medium heat until amount of liquid is reduced to 1/2 cup (approx. 15 minutes).
  • Stir in 1/2 cup of the whipping cream.
  • Set aside.
  • Bring remaining 1/2 cup whipping cream, 5 cups of water, the whole milk and butter to a simmer in a heavy mediumsize saucepan.
  • Gradually whisk in the grits, simmer until they are soft and thickened. (Stirring frequently approx. 1 hour)
  • Heat olive oil in a heavy medium size skillet over medium heat.
  • Add sausage, bell peppers, onion and garlic; sauté until vegetables are tender. (approx. 8 minutes)
  • Add shrimp, tomatoes, Cajun seasoning, old bay seasoning and sauté until shrimp are opaque in center. (approx. 6 minutes)
  • Add salt and pepper to taste.
  • Spoon grits onto 6 plates.
  • Spoon shrimp mixture on top of grits.
  • Drizzle warmed hot pepper cream sauce on top and serve immediately.