📍 South Carolina
Shrimp and grits
Shrimp sauteed with bacon and spices over creamy corn grits, the signature dish of the Lowcountry.
- Preparation
- 20 min
- Cooking
- 30 min
- Waiting and resting
- 0 min
History
It was born on the low coast of South Carolina among the Gullah Geechee communities, descendants of enslaved Africans who farmed rice. At first it was eaten as a shrimping-season breakfast and was called 'shrimp and hominy,' served with ground corn instead of rice. Over time grits replaced the rice and the dish became an emblem of Charleston.
Ingredients
Preparation
- 1
Bring the water or stock to a boil with salt, sprinkle in the grits, and cook over low heat, stirring, until creamy; stir in the cheese if using.
- 2
In a skillet, brown the bacon until it renders its fat and turns crisp; set aside.
- 3
In that same fat, saute the onion and garlic until softened.
- 4
Raise the heat, add the shrimp, and cook 2 to 3 minutes per side until they turn pink.
- 5
Finish with lemon juice, salt, pepper, and hot sauce; return the bacon to the pan.
- 6
Serve the shrimp over the hot grits and sprinkle with chives.
Cooking tips
- Check the grits package because quick-cooking and stone-ground grits require different times.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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