As long as the Tuckers were associated with Capt. Charlie’s, Shrimp and Grits was never on the menu.  It was a South Carolina low country dish that didn’t really make its way up “North” until the mid 80’s.  The late Bill Neal, chef at Crook’s Corner in Chapel Hill, served a wonderful Shrimp & Grits and he generously shared his recipe. (Google it and see what happens!)

I have developed my own recipe that has never failed to satisfy.  I am glad to share it with you here…..

Capt. Charlie’s Daughter’s Shrimp & Grits

1 pound fresh or frozen raw shrimp, peeled and deveined

6 strips of bacon

1 small onion, coarsely chopped

6 fresh mushrooms, sliced

½ cup dry white wine

1 cup of grits

4 cups of water

½ stick of butter

4 oz. shredded extra sharp cheddar

1 tsp. salt

¾ tsp. Old Bay seasoning

4 green onions, chopped

½ cup chopped fresh tomatoes

Prepare shrimp; rinse, drain, and set aside. Fry bacon and drain on paper towels; crumble when cool. Place shrimp in pan with bacon drippings and sauté until pink. Remove from pan and set aside; sprinkle shrimp with Old Bay.  Add chopped onion and mushrooms to the pan and sauté until tender.  Add wine to deglaze the pan.  Stir and reduce heat to low.  Return shrimp to the pan and keep warm.

Pour water into large saucepan; add salt and bring to a boil.  Add grits and reduce heat, stirring occasionally.  As grits thicken, add butter and cheese.  Continue to stir.

Ladle grits into a soup bowl.  Top with shrimp and onion and mushroom mixture. Garnish with bacon crumbles, green onions, and chopped tomatoes.   Serves 4.

Enjoy!