Where Traditions Come Home
Every Fourth of July, Jane and Jeff Smith open their Sullivan's Island home to generations of family and friends for a weekend of sun, stories, spirited competition, and the shrimp and grits recipe everyone hopes will make it to the table.
4th of July Shrimp & Grits
As Jane Does Them
6ish servings
Shrimp and Sauce
2 Lbs. peeled, cleaned, local shrimp (25-30 count)
3 mixed color bell peppers, sliced
1 Large onion sliced
6 oz. Tasso ham or smoked bacon, rough chop
3 cups chicken broth
salt & pepper
teaspoon chili flakes (or to taste)
You can any veggies you want to the saute. Mushrooms are great too.
Saute peppers and onion in tablespoon of EVO until soft
Add ham and saute for 2-3 minutes.
Add Broth, S&P, chili flakes and bring to a simmer.
You can turn it off for a pause here if you need to.
Just before serving, add shrimp to hot simmer sauce and cook 2-3 minutes.
Cheese Grits
Use Local, stone ground, white grits. I use Marsh Hen Mill or Anson Mills
2 Cups stone ground grits
1/2 Stick butter
1 Cup grated, Smoked Gouda Cheese
S&P to taste
1 Cup sliced green onion for garnish
A nonstick pan is handy here
Soak grits overnight in 8 cups of water
Skim chaff off of the grits the next day. Discard the chaff.
Drain the grits, keeping the soaking water.
Bring the soaking water to a boil and add the grits, stir vigorously.
Turn heat to very low and cook, covered, for about an hour, scraping sides and bottom of the pan frequently.
Add Butter/Gouda and mix until thoroughly incorporated.
Put grits in a serving dish and cover half the dish with the shrimp mix.
Garnish with Green Onion