From: Fatz Cafe
Headquartered in Taylors, SC.
Yield: 6 servings.

Edisto Shrimp:
30 pieces jumbo shrimp
12 oz. popcorn shrimp
12 oz. Parmesan cheese
6 oz. bacon bits (warm)

Burgundy Gravy:
¾ cup sliced mushrooms
½ oz. lemon juice
1 oz. diced yellow onions
2 oz. Golden Award or other liquid butter
4 oz. Burgundy wine
2 oz. Trio Brown Gravy dry mix
drop of garlic-seasoned olive oil
dash of salt
dash of cayenne pepper

Stone-Ground Cheese Grits:
2 cups white stone-ground grits
1 quart water
1 quart milk
2 Tbsp. chicken base
1½ cups mixed Monterey Jack and Cheddar Cheese
1⁄8 cup butter/margarine blend

For stone-ground cheese grits: Bring water and milk to a boil. Add grits, mixed cheese and chicken base. Simmer for 30 minutes. After 20 minutes of simmering, add butter and stir well. Cook for remaining 10 minutes.

For Burgundy gravy: In a pot add Golden Award (liquid butter), onions, mushrooms, wine and lemon juice and bring to a boil. Add salt, garlic and cayenne; reduce heat and simmer for 20 minutes.

In separate pot, mix dry brown gravy mix and hot water according to instructions on package. Add gravy mix to mushroom-wine mixture and cook on medium heat for another 10 minutes.

For Edisto Shrimp: Lightly sprinkle jumbo and popcorn shrimp with blackening seasonings and cook on a flat top. (Follow proper blackening procedures.) Place 8 oz. cooked stone-ground cheese grits into bowl; place 5 jumbo shrimp in a circle along outer rim and 2 oz. popcorn shrimp down middle. Add about 3 oz. of gravy, drizzling over entire dish. Sprinkle 1 oz. bacon bits on top and garnish with 2 oz. Parmesan cheese.