Lowcountry Cuisine Hammock Coast 2020 Spring

www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com lowcountry cuisine LC 55 Combine the flour, salt, and pepper in a shallow bowl, mix well, and set aside. Heat the canola oil in a large skillet over medium heat, add the ham, and cook, stirring frequently, until the fat has rendered and the ham is crisp, about 3 minutes. Lightly dredge the shrimp in the seasoned flour, shaking off any excess, and carefully add them to the hot skillet. Cook until lightly browned on the first side, 1 to 2 minutes. Turn the shrimp, add the mushrooms and scallions, and cook until the other side of the shrimp is lightly browned and the mushrooms and scallions begin to soften, about 2 minutes. Add the vegetable stock, bring to a simmer, and cook until it has reduced by half and the shrimp are just cooked through, about 2 minutes. Stir in the butter and lemon juice and season lightly with salt and pepper. Give the grits a good stir, then divide them among warmed bowls. Spoon the shrimp and mushrooms, with their broth, on top. STOVETOP GRITS This stovetop method is the traditional way of cooking grits, and it requires a lot of your attention and time. It’s the most romantic way as well. You’ll have a close connection with the finished product after having carefully and stressfully watched over the pot as the grits cook. The two most important steps are soaking the grits for at least 8 hours beforehand and skimming off the chaff before you start cooking. Soaking the grits will jump-start the hydration process, and that—along with removing the chaff—results in creamier, more delicate cooked grits. NOTE: You’ll need to plan ahead to soak the grits. Serves 4 as a side • One 1-liter bottle (4¼ cups) spring water • 1 cup Anson Mills Rosebank Gold Grits • 1 fresh bay leaf • 1 tablespoon kosher salt • ½ teaspoon freshly ground white pepper • 2 tablespoons unsalted butter • 1 tablespoon fresh lemon juice • 1½ teaspoons hot sauce Combine the water and grits in a container, cover and refrigerate for at least 8 hours or up to overnight. Use a fine-mesh sieve to skim off any hulls or chaff from the surface of the water, being careful not to disturb the water too much so that none of the bits sink back into the grits. Transfer the grits and their soaking water to a large saucepan and bring to a boil over high heat, stirring constantly with a silicone spatula. Then continue to boil, stirring, until the starch in the corn is hydrated and the grits thicken, 1 to 2 minutes. Remove from the stove, cover and let stand for 10 minutes to let the grits relax. Uncover the grits, add the bay leaf, and cook over low heat, stirring often, until very soft and tender, about 1 hour. Taste the grits every 15 minutes or so to check their progress. Remove from the heat, remove and discard the bay leaf, and stir in the salt, white pepper, butter, lemon juice, and hot sauce. Serve right from the pan.