Shem Creek Shrimp and Grits

Live from Charleston, South Carolina!  Our version of The (not so) Deadliest Catch.  Join my daughter Bailey and me onboard the 68-foot shrimp trawler 'Winds of Fortune' with Captain Wayne Magwood (from 'Dirty Jobs') as we catch shrimp for a classic Charleston dish - shrimp and grits.


1 large sweet onion, chopped

4 - 5 cloves garlic, minced

5 - 6 strips turkey (or regular) bacon, diced

4 medium tomatoes, diced

1 1/2 cups white wine

3 tablespoons tomato paste

3 lbs. medium-large shrimp, cleaned, peeled and deveined

Grits (or polenta)

1/2 cup grated sharp white Cheddar cheese


In a large pot, saute onion in a little olive oil until translucent.  Add garlic and bacon and cook until bacon is crispy.  Then add tomatoes, white wine and tomato paste.  Bring to a boil, lower heat and let simmer 5 - 10 minutes.

Meanwhile, make enough grits according to package directions, for 8 servings.

Add shrimp to tomato-onion mixture and let cook about 3 - 5 minutes, stirring, until pink. 

Stir cheese into hot grits until melted.

To serve, put a mound of grits on a plate, top with shrimp and sauce and add more cheese if desired.

Serves 6 - 8.