ALONG THE MISSISSIPPI: NOTHING COULD BE FINER THAN CAROLINA SHRIMP AND GRITS

During a recent trip, I just about lost my heart to Charleston, S.C. When in Charleston, one expects to see Scarlett and Rhett sashay out of any one of the hundred historic homes adorning the bay area.

What we didn't expect was to end up smack-dab in the middle of the filming of Mel Gibson's new movie, "The Patriot," with a full-fledged bomb scare going on. While some were heading for higher ground, "Angie and Larry Joe the curious" saw it all.

While we were nestled amid red plaid blankets, Buck the Belgium Horse propelled our carriage around the majestic historic Charleston streets. A favorite spot was the 150-year-old home of John Williams, a Civil War blockade runner, thought to be Margaret Mitchell's inspiration for the character of Rhett Butler.

Charleston has been voted the Friendliest City in America for the last two years. Everyone that we met intends to make it three years in a row!

Our abode was the Seaside Inn on the Charleston island, Isle of Palma. The Atlantic lapped at our balcony, no more than 50 feet away. The sunrises were eye-opening, but the sunsets were absolutely breathtaking as the red twilight skies melted into the ever-moving white waves. Picking up the endless variety of seashells was a favorite pastime for me. Each shell was a special gift with a story of its own written within its color and design.

A couple of our favorite eateries were Joe's Coconut Shack, which overlooked the ocean, and a little hole-in-the-wall, Best Burgers in Charleston, who had won several awards for their "delights on a bun." The specialty of Charleston dinner tables at home or in swank surroundings is shrimp and grits. This dish characterizes the Charlestonian love of spiced-up seafood, much of which comes from their local waters.

In the Charleston spirit, I surely have enjoyed you being here see you all next week.

Carolina Shrimp and Grits

Shrimp

4 tablespoons butter

1 1/2 pounds small shrimp, peeled and deveined

1/3 cup red onion, diced

1/3 cup green pepper, chopped

1/3 cup celery, chopped

1/2 clove garlic, chopped

4 tablespoon diced tomatoes

1/2 teaspoon Cajun seasoning

1 teaspoon Worcestershire sauce

2 tablespoons flour

1 cup half & half

Grits

Prepare according to package directions for four 1-cup servings.

1. Melt butter in a large saucepan. Add shrimp, red onion, green pepper and celery. Saut until shrimp are firm.

2. Add garlic, diced tomatoes, Cajun seasoning and Worcestershire sauce. Saut over low heat two more minutes.

3. Add flour, stirring quickly to blend evenly. Slowly pour half & half over shrimp and flour mixture, stirring constantly until smooth and well blended.

4. Prepare four bowls with one cup grits each. Spoon shrimp mixture over grits. Serve immediately.

Yield: 4 servings.

Visit Angie at her Web site, www.cookingwithangie.com. Angie Holtzhouser is author of Drop Dumplin's and Pan-Fried Memories ... Along the Mississippi. Her cookbook is available at local bookstores. In addition, it can be purchased through the mail at: Drop Dumplin's, P.O. Box 10, Lilbourn, Mo. 63862. The price is $19.95, including tax and shipping.