Shrimp and Grits

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Shrimp and grits, one of the South's beloved foods, leaves a lingering taste and folkfore mystique that borders on the mythical. Each community and ethnic group along the region's shorelines brings it own cultural influences to this dish. Nathalie Dupree

To me, the epitome of Lowcountry cooking is the classic dish known as shrimp and grits. In Charleston, SC, one cannot dine at a restaurant without seeing their "world famous" variation of shrimp and grits. There are more ways to prepare this beloved dish than you can count, and everyone does it differently. Maybe that is why it's so popular, you can go your whole life without eating the same version twice. Some are tomato based, some are gravy based, some are cream based and some are butter based, but one thing is certain, the key ingredients are creamy grits and fresh shrimp.

Originally, the dish was a fisherman's breakfast, but over the years its popularity has grown by leaps and bounds, and you can find it on menus for breakfast, brunch, lunch or dinner. It has been dressed up and served in the finest Charleston restaruants as well as showcasing its simple roots in down-home seafood shacks all over the South. To many Southerners, shrimp and grits takes them back to their childhood and always evokes a sense of comfort. A steaming bowl of rich, creamy grits topped with a spicy blend of fresh caught shrimp has the ability to take me, and probably thousands of others, back to warm Southern nights off the coast of South Carolina.

My perfect bowl of shrimp and grits involves lots of cheese in my grits and lots of spice in my shrimp. A lot of butter doesn't hurt either. There is no need for another component to this meal, but crunchy, buttery French bread for sopping and a small salad with dark greens, sliced tomatoes, and a light, lemony dressing are always welcomed accompaniments. Add a frosty cold Miller Lite or perfectly chilled Sauvignon Blanc, and you've got comfort written all over your face.

Shrimp and Grits
Adapted from the Junior League of Augusta Second Round, Tea Time at the Masters

1/3 c. butter
1 tsp. Worcestershire sauce
1 garlic clove, chopped
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1 lb. raw, peeled shrimp
1/4 c. beer
grits
Velveta cheese, cut in small pieces (Velveta melts much better than other cheese)

For the shrimp, melt butter in a medium skillet over medium heat. Add Worcestershire, garlic, peppers, salt, basil, thyme, and oregano. Saute for one minute. Add shrimp, and saute for two minutes. Add beer, cover and cook for 2 minutes more. Serves 2 hearty portions or 4 smaller ones.

In the meantime, prepare grits according to directions for number of desired servings. When grits are almost done, add cheese and stir to incorporate.

Put grits in a dish and spoon shrimp and sauce over grits. Serve with lots of French bread and a side salad.