Take cues from generations of cooks on Edisto Island, South Carolina:
Raised on Edisto Island, South Carolina, the author Theresa Jenkins Hilliard learned to make shrimp and grits from her grandmother, whom she honored in the cookbook
INGREDIENTS
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YIELD: 4 SERVINGS
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4 slices bacon
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1 medium onion, chopped
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2 tbsp. all-purpose flour
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15 medium shrimp, peeled and deveined
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Salt and pepper, to taste
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2 cups cooked white grits
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PREPARATION
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In a cast-iron pan, fry the bacon. Remove meat from the pan, and leave about 2 tbsp. of fat. Add the onion to the fat, and sauté 3–5 minutes or until soft. Add the flour and stir until it becomes light brown, about 3 minutes.
- Add shrimp, and salt and pepper to taste. Stir with a fork until the shrimp are pink, about 2–3 minutes per side. Break the bacon into pieces and add them to the mixture.
- Add about 1 cup water, depending on desired consistency, and simmer on low heat for about 15 minutes. Pour over warm grits.
