SHRIMP AND GRITS

3 cups white wine
1 tsp. salt
2 sticks celery
1 tsp. celery seed
1 clove garlic
1 tsp. dill seed
1 bunch basil

GRITS:
2 1/2 cups milk
1/2 cup reg. grits
1/2 cup Cheddar cheese, grated
Garlic, salt and pepper to taste

SHRIMP:
2 large onions, diced
4 oz. olive oil
2 lbs. sm. shrimp, peeled and deveined

Bring marinade to boil, cool and chill. Marinate raw shrimp for 4 hours.

For grits bring milk to boil. Add grits and cook until soft. Add cheese and season to taste.

Saute shrimp in olive oil and onions. Serve shrimp over grits.

Servings: 6