SHRIMP AND GRITS—GULLAH/LOW COUNTRY STYLE

Must be hundreds of recipes for shrimp and grits—this traditional low country dish is often served for breakfast.  Using many of the coastal products available through many generations, and the combination of nutrition and tradition,  these smoky gravy covered grits would be good any time of the day.  Each household would pass down their own version, but the ingredients basically stay the same—if there’s a little extra cooked sausage or crabmeat available, that often goes in the pot.  Like a good Louisiana gumbo, the South Carolina maker holds the magic for this dish. This recipe serves about 4.

• Cook 1 cup grits according to package directions—when cooked add 2 tblsp butter, 6 tblsp milk and ½ cup shredded cheese (cheddar, colby, etc.)—stir well, then cover and set aside to keep warm

Gravy

• 3 slices bacon
• ½ cup diced onion
• ½ cup diced pepper, red or green
• 1 clove garlic, minced
• Pinch of red pepper flakes
• ¼ cup flour mixed with a little Old Bay, onion powder, salt and pepper
• 1 lb large shrimp, peeled and deveined
• 2 tblsp butter
• 1/2 cup chicken stock
• 1 tblsp lemon juice
• 1 tblsp chopped parsley

In a large skillet, cook the bacon to medium crisp.  Remove to drain on paper towels and crumble when cooled.  Remove and reserve all but 2 tblsp bacon fat from skillet—then add onions, peppers, garlic and red pepper flakes.  Sauté until cooked through—remove with slotted spoon and reserve.  Dredge prepared shrimp in flour mixture to coat evenly.  Add butter and 1 tblsp reserved bacon fat to skillet and heat to sizzling.  Add shrimp and cook quickly, turning once.  Add vegetables and chicken stock, continue cooking and stirring until gravy has thickened.  Add bacon, lemon juice and parsley—stir to combine.  Divide warm grits among bowls and top with shrimp and gravy.

The Kitchen Hive