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The Lowcountry area starts just below Myrtle Beach, S.C., and continues all the way down to Savannah, Ga., so I guess you could say that any recipes used within that area could be considered Lowcountry. As far as I’m concerned, here are the criteria that should be met when making Shrimp and Grits:

A. The grits have to be creamy.
B. The shrimp must be sautéed in garlic.
C. Thick-sliced bacon should be included.
D. And last but not least, you are subject to punishment BY DEATH if you even think about using instant grits!

Here are two recipes – one easy, one a little more complicated – that you can try and decide for yourself. (Note: Stone-ground coarse grits are best, but you can substitute whatever texture grits you like.)

Easy Lowcountry Shrimp and Grits

Grits
1 cup heavy cream
1 2/3 cups seafood, chicken or vegetable broth (recipe to follow)
1 cup water
4 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup quick-cooking grits (not instant)

Bring heavy cream, broth and water to a boil in a medium saucepan. Add butter, salt and pepper. Slowly whisk in grits and reduce heat. Cook 15 to 20 minutes over low heat, stirring frequently.

Shrimp
2 tablespoon extra virgin olive oil
1 teaspoon butter
3 slices thick bacon, chopped
1 small onion, finely chopped
1 pound shrimp, peeled and deveined
1-2 cloves garlic (subject to taste)
1/4 teaspoon salt
1/8 teaspoon pepper

Meanwhile, heat olive oil and butter in a skillet over medium heat. Add bacon and cook without stirring until the bacon starts to turn a light brown. Add garlic and onions and saute until tender, then toss in shrimp. Season with salt and pepper, and cook 5 to 6 minutes or until shrimp turn pink.

Stir shrimp mixture into grits and continue cooking for 10 minutes. Serve hot.

Not-Quite-As-Easy Shrimp and Grits

Grits
1 cup heavy cream
2 cups water
1 1/2 cups hot shrimp, chicken, or vegetable stock (recipe to follow)
1/4 cup butter
Salt and black pepper to taste
1 cup stone-ground grits

In a large saucepan over medium-high heat, combine cream, water and hot stock; bring to a gentle boil. Add butter, salt, and pepper. Slowly add grits, stirring constantly (so that the grits do not settle to the bottom and scorch), until all are added reduce heat to medium-low. Cook for 20 minutes, stirring occasionally (be carefully not to scorch mixture), or until the grits are tender. Grits should have absorbed all of the liquid and become soft and should have the same consistency as oatmeal (moist, not dry). If the grits become too thick, add warm stock or water to thin. Remove from heat.

Shrimp
1 pound large raw shrimp, peeled and deveined
3 tablespoons fresh lemon juice
Salt and black pepper to taste
6 bacon slices
2 tablespoons finely chopped onion
1 cloves garlic, minced
2 tablespoons finely chopped green or red bell pepper (can substitute whatever fresh vegetables are in season – asparagus, green beans, etc.)

Meanwhile, sprinkle shrimp with lemon juice, salt and pepper; set aside. In a large frying pan over medium-high heat, cook bacon until brown but not crisp. Remove from heat and pat dry with paper towels; set aside. Coarsely chop bacon when cool. Reserve 4 tablespoons of bacon grease in the frying pan. Add onion, garlic and green or red bell pepper; sauté 10 minutes or until the onion is transparent. Add shrimp and bacon; sauté 5 to 7 minutes or until shrimp turn pink. Remove from heat. To serve, spoon hot grits onto individual serving plates and top with shrimp mixture.
Makes 4 servings.

Homemade Shrimp Stock
Shells from 1 pound of shrimp
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
2 cloves garlic, sliced
2 bay leaves
1 tsp. black pepper

Combine all ingredients in a large saucepan. Cook over high heat until the vegetables start to sweat. Add about 2 1/2 cups of cold water (enough to cover the vegetables). Bring almost to a boil, then reduce the heat to a low simmer. Simmer for about 45 minutes to an hour. Strain.
Can be frozen for later use.

Contact Kim Mills at 373-7014 or ksmills@news-record.com.

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