Cook what you grow
Lowcountry Shrimp and Grits
The Carolina Lowcountry standard: coarse home-ground grits cooked slow with butter and cheddar, topped with shrimp browned in bacon fat with garlic and lemon.
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Ingredients
serves 4From the garden
- 1 cup dry dent corn, shelled off the cob · grinds to roughly 1 cup of coarse grits; a bag of stone-ground grits stands in
- 3 cloves garlic, minced
- 4 green onions, sliced, whites and greens kept apart
- 2 tbsp flat-leaf parsley, chopped
From the pantry
- 1 lb shrimp, peeled and deveined
- 4 slices bacon, cut crosswise into strips
- 2 cups whole milk · the grits cook in equal parts milk and water
- 4 oz sharp cheddar, grated
- 3 tbsp butter
- 1 lemon · juice only, added off the heat
- hot sauce · passed at the table
- salt · to taste
- black pepper