There is so much to see and do when visiting Charleston. Take a walking, carriage or harbor tour where over 300 years of American History come alive , visit the plantations, a festival, historic sites and museums. If you enjoy walking, put on some comfortable shoes and enjoy the historic streets of Charleston. A popular route is to start in King Street, through the Market area, East Bay and Broad where you will findSt. Michael’s Church, the Four Corners of Law and the Old Exchange and Provost Duneon. South of Broad is where the Battery, Rainbow Row and may of the house museums are located. On Church Street are St. Philip’s Church and the Dock Street Theatre.
Charleston has great shopping and restaurants as well. One of the most popular dishes is Charleston Shrimp ‘N Grits. Here’s a great recipe if you would like to try it:
Charleston Shrimp ‘N Grits
Serves 4 to 6
1 onion – chopped
1 green bell pepper – chopped
1 tbsp. finely minced garlic
2 tsp. seasoned salt
2 tbsp. butter
4 tbsp. all-purpose flour
1 lb. large shrimp, peeled/devined
1 ½ cups of chicken stock
6 slices bacon, chopped
1 green onion – chopped
1 tbsp. fresh chopped parsley
1 1/2 cups stone ground grits
Bring 6 cups of water and 1 tsp salt to boil. Add grits and whisk. Reduce heat to low and cook for 35 to 40 minutes, stirring occassionally.
While the grits are cooking. Cook bacon over medium high heat until is has some color but not cooked to a crisp. Pull out of the pan and set aside until cool, then chop. Place butter and oil in the pan. When the butter and oil begin to sizzle, sprinkle 2 tbsp. of flour over it. Reduce heat to medium-low, cook for 12 minutes, stirring frequently, until you have a dark brown roux. Don’t let it burn. When roux reaches dark brown color, increase heat to medium-high one more, and add bacon, onions, peppers, and garlic. Cook and stir until softened. Place shrimp in bowl, toss w/ seasonded salt, fresh pepper and remaining flour. Pour into pan and stir one minute. Whisk in chicken stock; reduce heat to low. Cook for few minutes, but don’t overcook shrimp (about 5 minutes cooking time.) Serve over creamy grits, sprinkle w/ chopped green onion, parsley and pepper. Add cheddar cheese to kick it up a notch!
