An old Charleston family recipe for shrimp and grits

This recipe is one that has been in my family for many generations. I remember it being served as far back as my memories allow.

We were able to get shrimp and other seafood in season very easily, as the ocean was about three blocks from the front door.  As time went on and seafood became more commercially available, recipes like this began to flourish in places where the ocean was a far distance.  I can tell you, the taste is completely different when you are eating at lunchtime what was caught that morning.

This recipe will serve eight. Double or triple as it is something most people want more of.

I use local grits, which we are lucky enough to have here in Lexington. You can find that at Wingard's and other places. They truly are the best and make a great difference in the overall recipe.

Make the grits as the package directs; I use heavy cream for half of the water called for as I like a very creamy consistency.

Keep the grits warm as you prepare the shrimp.

For eight people, I use 40 large, deveined and shelled shrimp with the heads off.

After cleaning, place them on a large plate, sprinkle with celery salt, black pepper, a little cinnamon and set aside in the fridge until you need them.

Place the following in a large stock pot:

1 cup of chicken stock

1 large, finely chopped sweet onion

6 strips of cooked and chopped bacon

3 bay leaves

Bring to a boil, boiling until the onion is soft.

Continue to gently boil to reduce down to about 1/2 of the liquid you started with.

Once you have reduced and subsequently intensified the flavor of your stock, add 1/2 stick of salted butter; allow it to melt and fully incorporate.

Remove the bay leaves.

Turn off the heat and add 1/2 cup of heavy cream.

Add salt and pepper to your liking.

Gently warm the mixture.

Place the prepared shrimp into the prepared liquid, turn up the heat to medium and allow the shrimp to fully cook — they will turn pink and opaque in about 10 minutes. Leave the lid on the pot and allow the shrimp to sit in the pot with the heat off as you get ready for the next step.

You can make one large bowl of shrimp and grits or individual ones as we did.

Using a shallow bowl, spoon the grits into the center.

Ladle the shrimp and sauce over the grits.

Garnish with the following, leaving out what you don't have or don't like.

Chopped red tomato

Chopped cooked bacon (this is really good)

Chopped parsley or chopped basil

Chopped scallions — make sure to use the green tops as well.

Serve immediately with toast rounds made from a French baguette that you sliced, buttered and toasted in your oven.

This is a memorable meal that takes me back to childhood. I hope it forms a pleasing memory for you as well.