Shrimp and Grits
Many modern versions of this Carolina favorite add too many frills. We set out to bring it back to basics.
Why This Recipe Works
This Carolina classic is famous for its tender shrimp, silky gravy, and creamy grits. To control the cooking of the shrimp, we parcook them in rendered bacon fat. We set them aside while creating a light gravy of flavorful (and quick) shrimp stock, bacon, garlic, lemon, and Tabasco; we then finish cooking the shrimp directly in the gravy. We found that toasting the grits before adding liquid helps bring out the most corn flavor. Chopped scallions finish the dish with a jolt of freshness.
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