The lowcountry is a region in South Carolina that stretches along the state’s coast from Charleston to the Georgia border. It is known for its unique blend of African, Caribbean, and European influences, which have shaped the region’s culture and cuisine. Lowcountry cuisine is a reflection of the region’s history and is characterized by its use of fresh, local ingredients, bold flavors, and one-pot dishes.

Here are some of the popular dishes from the lowcountry in South Carolina:

1. Shrimp and Grits: Shrimp and grits is a staple dish in the lowcountry and can be found on menus throughout the region. The dish consists of fresh shrimp cooked in a flavorful sauce, served over creamy grits.
2. Frogmore Stew: Frogmore stew, also known as lowcountry boil or Beaufort stew, is a one-pot dish that originated in the lowcountry. It typically includes shrimp, sausage, corn, and potatoes boiled together with Old Bay seasoning.
3. She-crab Soup: She-crab soup is a creamy soup made with blue crab meat and crab roe. It is a delicacy in the lowcountry and is often served at special events and formal dinners.
4. Red Rice: Red rice is a dish that originated in West Africa and was brought to the lowcountry by enslaved Africans. It is made with rice, tomatoes, onions, and spices and is often served as a side dish.
5. Hoppin’ John: Hoppin’ John is a traditional lowcountry dish made with black-eyed peas, rice, and bacon. It is often eaten on New Year’s Day for good luck.

Now, let’s move on to the recommended recipe for shrimp and grits that is extremely good:

Ingredients:

• 1 cup grits
• 4 cups water
• 1/2 cup heavy cream
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 lb. fresh shrimp, peeled and deveined
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Hot sauce to taste
• Chopped scallions and parsley for garnish

Instructions:

1. In a large pot, bring the water to a boil. Add the grits and stir to combine. Reduce the heat to low and let the grits simmer for about 20-30 minutes, stirring occasionally.
2. In a separate pot, heat the cream over medium heat until it comes to a simmer. Add the Parmesan cheese and stir until melted. Season with salt and pepper to taste.
3. Once the grits are cooked, stir in the cheese mixture and keep warm.
4. In a large skillet, melt the butter over medium heat. Add the onion and bell pepper and sauté until soft, about 5-7 minutes. Add the garlic and sauté for another minute.
5. Sprinkle the flour over the vegetables and stir to combine. Cook for 2-3 minutes, stirring constantly.
6. Gradually add the chicken broth to the skillet, whisking constantly to prevent lumps from forming. Add hot sauce to taste and season with salt and pepper.
7. Bring the mixture to a simmer and let cook for about 5-7 minutes until the sauce thickens.
8. Add the shrimp to the skillet and cook for 3-4 minutes, until they turn pink and are cooked through.
9. Serve the shrimp and sauce over the cheesy grits and sprinkle with chopped scallions and parsley for garnish.

Additional Resources:

1. “Southern Shrimp and Grits” by Paula Deen on Food Network: This classic recipe includes bacon and a creamy sauce made with heavy cream and butter.

Source: https://www.foodnetwork.com/recipes/paula-deen/southern-shrimp-and-grits-recipe-1947262

2. “Lowcountry Shrimp and Grits” by Blair Lonergan on The Seasoned Mom: This recipe includes diced tomatoes and Andouille sausage for added flavor, and uses quick-cooking grits to save time.

Source: https://www.theseasonedmom.com/lowcountry-shrimp-and-grits/

3. “Shrimp and Grits” by Emeril Lagasse on Food & Wine: This recipe includes a spicy sauce made with Andouille sausage, chicken broth, and cayenne pepper, and is topped with green onions and chopped bacon.

Source: https://www.foodandwine.com/recipes/shrimp-and-grits-emeril-lagasse