the first time i had this was when we spent a week in Charleston South Carolina in the early 80's

Shrimp and grits are one of Charleston’s best loved dishes, served for breakfast, or dinner.

6 cups water
6 cups milk
2 teaspoons salt
1 teaspoon freshly ground white pepper
4 tablespoons butter
1 1/2 cups white grits (NOT instant or Quick Cooking)
16 Oz. finely grated white cheddar cheese (optional)
1 pound fresh shrimp, shelled and de-veined
Salt and Pepper to taste

In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. (**The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese if desired.

In a separate pot add shrimp to boiling water. Cook for 3 minutes. Add shrimp to grits and season to taste with salt and pepper.

Yield: 8 servings.