Lowcountry Classics Recipe

Prepare grits

Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thickened and tender, 20–25 minutes.

When grits are tender, whisk in 1 cup whole milk, 2 tbs unsalted butter, and 1 cup grated sharp cheddar until smooth and creamy. Keep warm on very low heat, stirring occasionally.

Cook bacon and sausage

In a large skillet over medium heat, cook 3 slices chopped bacon until crisp, about 6–8 minutes. Remove with a slotted spoon to paper towels leaving bacon fat. Add 4 oz sliced andouille sausage to skillet and brown for 3–4 minutes. Remove and set aside with bacon.

Cook shrimp

Pat 1 lb shrimp dry and season with 1 tsp Cajun seasoning, 1/2 tsp black pepper, and a pinch of salt. Add 1 tbs olive oil to the skillet with reserved fats over medium-high heat. Add shrimp and sear 1–2 minutes per side until just opaque. Remove shrimp and set aside.

Make pan sauce

Reduce heat to medium and add 1 tbs butter to the skillet. Add 1 minced shallot and 3 cloves minced garlic; sauté 1–2 minutes until fragrant. Pour in 1 cup chicken stock and deglaze, scraping browned bits. Add reserved bacon and sausage back to pan. Stir in 1 tbs lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, and adjust seasoning with 1/2 tsp salt and black pepper to taste. Simmer 2–3 minutes to reduce slightly.

Return shrimp to the pan and toss to coat in the sauce for 1 minute. Finish with 1 tbs unsalted butter and 2 tbs chopped parsley; swirl until glossy.

To serve, spoon a generous portion of cheesy grits into a bowl, top with shrimp, sausage and bacon mixture, and spoon extra pan sauce over. Garnish with additional parsley and a grind of black pepper.

Sweat aromatics

In a medium saucepan, melt 2 tbs butter over medium heat. Add 1 small minced yellow onion, 1 stalk minced celery and 1 small minced carrot. Cook, stirring, until softened but not browned, about 5–6 minutes.

Make roux and deglaze

Add 2 tbs all-purpose flour to the vegetables and cook, stirring, 1–2 minutes to form a light roux. Pour in 1 tbs dry white wine to deglaze, scraping any browned bits.

Simmer base

Slowly whisk in 2 cups chicken stock and 1 cup milk until smooth. Bring to a gentle simmer and cook 8–10 minutes to thicken slightly.

Finish soup

Stir in 3 oz heavy cream, 1 tsp dry sherry, 1 tsp Old Bay seasoning, 1 tsp salt and 1 tsp white pepper. Fold in 6 oz lump crab meat gently, saving a small amount to garnish. Heat just until crab is warmed through (do not boil).

Ladle into small cups or bowls, garnish with reserved crab meat and 1 tbs chopped chives. Serve hot.

Prep tomatoes and dredges

Slice 2 medium firm green tomatoes into 1/2-inch rounds and season both sides lightly with salt and pepper. In one shallow bowl place 1 cup all-purpose flour. In a second bowl whisk 1 cup buttermilk with 1 large egg. In a third bowl mix 1 cup cornmeal with 1 tsp paprika, 1 tsp salt and 1 tsp black pepper.

Coat tomatoes

Working in batches, dredge each tomato slice first in flour, shaking off excess, then dip in the buttermilk-egg mixture, then press into the seasoned cornmeal to coat thoroughly. Place coated slices on a wire rack to rest 5 minutes so coating adheres.

Fry tomatoes

Heat 2 cups vegetable oil in a heavy skillet over medium-high heat to reach about 350°F (175°C). Fry tomato slices in batches for 2–3 minutes per side until golden and crisp. Do not overcrowd the pan. Transfer to paper towels to drain and season immediately with a pinch of salt.

Serve warm alongside shrimp and grits and a small cup of she-crab soup.