South Carolina’s Date of Statehood – May 23, 1788
South Carolina was an easy one. This is where I have lived for the vast majority of my life, and nothing says the low country of South Carolina quite like a hot plate of shrimp and grits! It is the official state meal, after all. However, this delicious dish seems to celebrate only the small, coastal potion of the Palmetto State. So, I also get to explore the flavors of the Upstate with a salad that features SC grown peaches and Clemson Blue Cheese! It’s a tale of two parts of the state that I call home.
Tips and Tricks
- The best way to defrost frozen shrimp is to let them soak in a brine. In a large bowl, dissolve 1/4 cup salt and 1/4 cup sugar into some hot water. Add more water and ice cubes. Add the frozen, raw shrimp and wait to defrost – about 20 minutes.
- Why use a brine on raw shrimp (or scallops?)
- Brining is like a marinade as it keeps food moist and tender.
- Brining or salting is a way of increasing the moisture holding capacity of shrimp resulting in a moister product when it is cooked.
- Brining is a process to be used if you want to put a little more “snap” to shrimp.
- Brining draws extra moisture out of the shrimp flesh, thus firming it’s texture.
- Brining turns potentially mushy shrimp into shrimp with a chewy texture similar to lobster tail.
- When making grits, if they become too thick or stiff, simply add some hot water and stir until it is thoroughly combined and the texture you want.
- When adding raw garlic to a salad dressing, let the dressing sit for at least 30 minutes. The vinegar will help mellow out the harsh flavor of the raw garlic.
Old Charleston Shrimp and Grits
Serves 4
Grits
- 2 Cups Whole Milk
- 3 Cups Water, plus more to adjust texture as cooking
- 1/2 tsp Salt
- 2 Tbs Butter
- 1 Cup Stone Ground Grits
- 1/4 tsp Freshly Ground Black Pepper
- 1/2 Cup Sharp Cheddar Cheese, shredded
Shrimp and Sauce
- 2 Tbs Olive Oil
- 3/4 lb. Andouille Sausage, sliced into small rounds
- 1 Red Onion, peeled and finely diced
- 1 Red Bell Pepper, stem and seeds removed and sliced
- 1 Green Bell Pepper, stem and seeds removed and sliced
- 1 Yellow Bell Pepper, stem and seeds removed and sliced
- 1/2 tsp Cayenne Pepper
- 2 Cups Chicken Stock
- 1/2 Cup Cold Water
- 2 Tbs Corn Starch
- 1 lb. Raw Shrimp, peeled and deveined
- Chopped Fresh Chives, for garnish
Step 1: Start by making the grits. Place a medium pot on the stove on medium-high heat. Add the 2 cups of whole milk and 2 cups of water. When the liquid starts to simmer, add the 1/2 tsp salt and 2 Tbs of Butter. Stir constantly until the butter melts.
Step 2: Add the grits to the liquid and stir to thoroughly combine. Reduce the heat to medium and cook, stirring frequently, until the grits become the consistency of thick soup, 4-5 minutes.
Step 3: Reduce heat to low and add the remaining 1 cup of water. Stir to thoroughly combine. Cook for 20 minutes, stirring frequently.
Step 4: After 20 minutes, add the 1/4 tsp freshly ground black pepper and cook for another 10 minutes, stirring constantly. If the grits get to dry or too thick, add hot water, 1/4 cup at a time, until the grits have a thick but creamy consistency.
Step 5: One cooked, remove the pot from the heat and stir in the 1/2 cup of sharp cheddar cheese until the cheese is melted and completely incorporated.
Step 6: Keep the grits warm until the shrimp are ready.
Step 7: Place a large skillet with high sides over medium-high heat. Once the pan is hot, add the olive oil. When the oil is hot and starts to shimmer, add the sliced sausage and cook, turning occasionally, for 3 minutes.
Step 8: Add the finely diced onions to the sausage and cook, stirring frequently, for 2 minutes or until the onions are translucent.
Step 9: Add the red, green, and yellow bell peppers to the onions and sausage and cook, stirring frequently, for 5 minutes or until the peppers begin to soften.
Step 10: Add the cayenne pepper ad chicken stock to the pan and stir to combine. Bring the liquid to a low boil.
Step 11: In a small bowl, whisk together the 1/2 cup cold water and 2 Tbs of cornstarch in a slurry. Once the liquid in the pan is boiling, pour in a third of the cornstarch mixture. Stir to combine and bring the liquid back to a boil. Once boiling, add another third of the cornstarch slurry to the pan, stir to combine, and bring the liquid back to a boil. Once boiling again, add the final third of the cornstarch slurry, stir to thoroughly combine, and bring the pot back to a boil. Cook the liquid until it thicken into a thin gravy consistency.
Step 12: Add the raw shrimp to the pan. Cook, stirring constantly, until the shrimp are pink and cooked through, 2-3 minutes.
Step 13: On a large plate, make a bed of the creamy grits and ladle the shrimp, sausage, vegetables, and sauce over them.
Step 14: Serve hot.
Arugula Salad with SC Peaches and Clemson Blue Cheese
Serves 4
Dressing
- 1/4 Cup Extra Virgin Olive Oil
- 1 Clove of Garlic, peeled and minced
- 1/4 Cup Red Wine Vinegar
- 1 tsp Dijon Mustard
- 1 tsp Honey
- Pinch salt
- Pinch of Freshly Ground Black Pepper
Salad
- 1 Package Arugula
- 1/4 Cup Slivered Almonds
- 3 oz. Wedge of Clemson Blue Cheese, crumbled
- 1 Ripe Peach, pitted and sliced
Step 1: In a small bowl, whisk together the oil, vinegar, garlic, mustard, honey, salt, and pepper. Set aside for at least 30 minutes. Be sure to whisk again right before serving.
Step 2: Make a bed of arugula in each salad bowl. Sprinkle the almonds and blue cheese crumbles equally over each salad. Arrange the peach slices on each salad.
Step 3: Serve cold with the dressing on the side.
Fun Facts about South Carolina: 1. The first battle of the Civil War took place at Fort Sumter. 2. Sumter has the largest Gingko farm in the world. 3. Duncan Park Baseball Stadium in Spartanburg is the oldest minor league stadium in the nation. 4. Fountain Inn is proud of the town’s most famous native son. Clayton “Peg Leg” Bates lost his leg in a cotton gin accident at the age of 12; he overcame his tragedy to become a famous dancer. His signature step was the “Imitation American Jet Plane,” in which he would jump five feet in the air and land on his peg leg, with his good leg sticking out straight behind him. During his career, Bates performed more than 20 different times on the Ed Sullivan television show more than any other artist. 5. The Upper Whitewater Falls is the highest cascade in eastern America; it descends for nearly 411 feet. 6. 1. Angel Oak on John’s Island is thought to be the oldest living thing east of the Mississippi River. It’s believed to be more than 1,500 years old. 7. South Carolina produces more peaches than anywhere in the country, except California. 8. James Brown was born in Barnwell, SC. 9. Wadmalaw Island is home to America’s only commercial tea plantation, American Classic Tea.
Edible U.S. 