Food & Drink

7 recipes every SC cook should know

June’s issue of South Carolina Living magazine has Chef Frank Lee, formerly of S.N.O.B. restaurant in Charleston, posing with a bowl of shrimp and grits, a nod to a story about the seven recipes every South Carolina cook must know.

In addition to Lee’s recipe, the magazine highlights biscuits from Nathalie Dupree; macaroni and cheese from Fran and Warren Snell, of Julia Belle’s restaurant in Florence; pimento cheese from The Cafe at Williams Hardware in Travelers Rest; collard greens from Anthony Gray, chef at Bacon Bros. Public House in Greenville; peach cobbler from South Carolina Living recipe columnist Belinda Smith-Sullivan; and tomato pie from Heidi Trull, chef and owner of Grits & Groceries near Belton.

The question is: what recipes may have been overlooked? What about Hoppin’ John? Fried chicken? Fried fish? What would you add to the list?

S.N.O.B. Shrimp and Grits

Serves 2

4 ounces country ham, julienned

4 ounces kielbasa sausage

2 tablespoons butter

20 medium shrimp, peeled and deveined

1 teaspoon minced garlic

2 teaspoons Cajun spice

1 cup diced fresh tomatoes, peeled and seeded

1 cup chopped green onion

2-3 ounces shrimp stock (recipe below)

Creamy grits (recipe below)

In a skillet over medium-low heat, brown the ham and kielbasa with 1 tablespoon butter. Add shrimp, garlic, and Cajun spice, and saute, stirring so not to burn the spices, about 2 minutes. Add tomatoes and green onion and continue to saute until tomatoes render some juice. Add shrimp stock and bring to bubble (not a boil). Finish by adding remaining tablespoon of butter.

Shrimp stock

makes 4 cups

4 cups shrimp shells (about 2 pounds of shrimp)

1/2 cup olive oil

1 cup diced onion

1 cup diced carrots

1/2 cup diced celery

1 teaspoon fennel seed

1 cup diced fresh tomato

2 tablespoons garlic

4 1/2 cups water

In a 2-gallon pot, toast the shrimp shells in olive oil until pink and fragrant. Add onions, carrots, celery and fennel seed. Cook without burning until vegetables soften. Add tomatoes and garlic and cook 5 minutes. Add water and bring to a boil. Skim and simmer for 30 minutes. Strain through a fine strainer.

Creamy grits

serves 4

3 1/2 cups water

1/2 teaspoon salt

2 tablespoons butter

1 cup stone-ground grits

1/4 cup cream

In a saucepan, bring water, salt and 1 tablespoon butter to a boil. Stir in grits. Reduce heat to low. Cover and cook, stirring occasionally, until grits are thick and creamy, about 40 minutes. Remove from heat and stir in cream and remaining butter. Keep warm until ready to serve.