Hank's Shrimp and Grits

Hank has one or two specialty dishes that he likes to make and we love to eat. Shrimp and Grits is one. He found the recipe in an old Charleston Receipts cookbook, which was published by the Junior League of Charleston in 1950. The finest ladies of Charleston published their best recipes (or receipts as they were called).

Hank has modified the original recipe, which was contributed by Mrs. Ben Scott Whaley (Emily Fishburne). As fate would have it, we currently live on the property (and next door to the house) where Mrs. Whaley was born and raised. Her daddy was a country doctor and a few years before she passed away, she wrote a couple of books which I highly recommend.

Mrs. Whaley's Charleston Garden and Mrs. Whaley Entertains...No southern belle's library (or kitchen) is complete without these books. I was fortunate that she was able to autograph mine before she went to her great reward. Mrs. Whaley reminded me of Aunt Zoie...just chock full of life and love! You'll love her, her stories, and her recipes.

SHRIMP AND GRITS (use whatever kind of grits you prefer...stone ground are our favorites, made with lots of heavy cream and butter. Plain old "quick" grits will work too. Throw some cheese in if you want)

1 pound (or so) peeled raw shrimp

1 medium sized chopped onion

1 medium sized chopped green pepper

4 or 5 slices of bacon

1 teaspoon Worcestershire sauce

1 tablespoon ketchup

1 1/2 tablespoons flour

1/2 cup water and 1/2 cup white wine mixed together (Emily Whaley just used water)

Fry bacon and set aside. Brown onion and pepper in bacon grease. When onion is translucent, add shrimp; turn several times with onion and pepper. Add enough of the water/wine to make a sauce--about one cup. Do NOT cover shrimp with water or the whole dish will be bland. Simmer 2 or 3 minutes and thicken with flour and a little water made into a paste. Add salt and pepper to taste, Worcestershire sauce and ketchup. Cook slowly until sauce thickens. Serve over grits. Serves 4-6