Bring the water to a rolling boil in a medium saucepan over high heat. Add the salt, then slowly whisk in the grits.
Reduce the heat to low and cook for 15 to 20 minutes, whisking frequently, until the grits have thickened. If the grits absorb all of the water before they are tender, add additional hot water as needed.
Stir in the butter and black pepper, then gently fold in the cheddar cheese until melted and smooth. Keep warm while preparing the remaining components.
Shrimp Mix
Melt the butter in a sauté pan over medium heat. Add the garlic and sauté until fragrant. Add the onion and cook until translucent, then add the mushrooms and cook for another minute.
Add the shrimp and cook until they begin to turn pink. Stir in the lemon juice, white wine and hot sauce and cook for an additional minute. Stir in the scallions and keep warm.
Crab Cakes
Melt the butter in a sauté pan over high heat. Add the garlic and sauté until fragrant. Add the onion and carrots and cook until slightly softened. Remove from the heat and let cool.
In a large bowl, combine the eggs, mayonnaise, parsley, lemon juice, hot sauce, panko breadcrumbs and Old Bay seasoning. Gently fold in the crabmeat and cooled vegetables.
Form the mixture into crab cakes. Heat vegetable oil in a large sauté pan and cook the crab cakes until crisp and golden brown on both sides.
Fried Oysters
Beat the eggs in a medium bowl. Add the oysters and let sit for 10 minutes.
In a separate bowl, combine the cornmeal, flour, salt, black pepper and sugar.
Remove each oyster from the egg mixture, allowing the excess to drip off. Coat evenly in the cornmeal mixture.
Heat 2 to 3 inches of vegetable oil in a saucepan over medium-high heat. Carefully fry the oysters for about 3 to 5 minutes, or until golden brown and cooked through. Drain before serving.
To Serve
Divide the warm cheddar grits between two plates and top with the shrimp mixture. Place the crab cakes over the shrimp and grits and finish with the fried oysters.
