Low Country Cookin'
The South Carolina Coast is home to one of the country’s richest culinary tradition. In the Low Country you can find fresh from the garden produce and seafood so fresh, it was swimming earlier that day. The African and Caribbean influences of the Gullah create some of most flavorful dishes. We have picked just a few of our favorite Low Country recipes you can serve up whenever you are craving some down home comfort food.
Shrimp and Grits
1 ½ cups of chicken broth
1 ½ cups evaporated milk
¾ cup quick cooking grits
½ teaspoon of salt
1 cup shredded cheddar cheese
1 cup chopped raw bacon
2 tablespoons bacon drippings
1 pound uncooked medium shrimp, peeled and deveined
½ cup diced green bell pepper
½ cup diced onion
- Bring chicken broth and evaporated milk to a boil in a large saucepan; stir in grits and salt and return to a boil. Reduce heat to low, cover, and simmer grits until thick, stirring often, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm.
- Cook and stir bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer bacon to a bowl. Drain all but 2 tablespoons of bacon drippings from the skillet and cook and stir shrimp, green bell pepper, and onion in bacon drippings until shrimp are bright pink and no longer translucent inside and green pepper is tender, 5 to 8 minutes. Stir bacon into shrimp mixture.
- Spread grits into a serving dish, top with shrimp mixture, and sprinkle extra Cheddar cheese for garnish, if desired.
Low Country Style Collard Greens
4 lb. Collards (washed & dried & picked)
1/2 lb. Smoked Bacon
1/4 lb. Sautéed Fat Back
1 Ham Hock
2 Medium Sweet Onions
2 tbs. Sugar
2-3 tbs. Apple Cider Vinegar
1/2 tsp. crushed red pepper flakes
Render bacon and fat back until brown and crispy, not burnt. Add diced sweet onion and sauté for 4 minutes. Add ham hock and sauté for another 4 minutes. Add sugar, red pepper flakes and vinegar. Add collards and cook until wilted. Barely cover with water and simmer until soft (30-40) minutes. Add salt and pepper to taste.
5 slices of thick bacon
2 cups of cooked rice
¾ cup chopped onions
2 cups of canned tomatoes
½ teaspoon salt
½ teaspoon pepper
½ teaspoon hot sauce
- In a 10 inch cast iron skillet cook bacon and reserve grease. Crumble up the bacon and set aside
- Sauté the onions in reserve bacon dripping until tender. Add tomatoes, rice, salt, pepper and bacon. Cook on low for 30-40 minutes stirring and adding water as needed. Add your favorite hot sauce and serve.
We found these tried and true recipes from these websites below. Be sure to check them out for even more mouthwatering Low Country meals, Bon Appetit!