Lowcountry Recipes

Lowcountry Recipes

John Martin Taylor’s Hoppin’ John

•1 cup small dried beans such as cowpeas or black-eyes
•5 to 6 cups water
•1 dried hot pepper (optional)
•1 smoked ham hock
•1 medium onion, chopped (about ¾ cup)
•1 cup long-grain white rice

Wash and sort the peas. Place them in the saucepan, add the water, and discard any peas that float. Gently boil the peas with the pepper, ham hock, and onion, uncovered, until tender but not mushy – about 1 ½ hours – or until 2 cups of liquid remain. Add the rice to the pot, cover, and simmer over low heat for about 20 minutes, never lifting the lid.

Remove from the heat and allow to steam, still covered, for another 10 minutes. Remove the cover, fluff with a fork, and serve immediately.

From 'Hoppin' John's Lowcountry Cooking' (Houghton Mifflin)

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Bluegatco's Shrimp and Grits

This may be the most popular Lowcountry dish with as many variations as cooks preparing it. We used Unbleached Stone Ground Grits from a local mill but any authentic variety is acceptable (instant Grits are not).

•Grits for 4
•1 pound fresh shrimp
•¼ lb (4-5 slices) smoked bacon
•1 sweet onion (¾ cup chopped medium)
•1 sweet pepper (¾ cup chopped medium)
•1 lemon
•cayenne pepper flakes
•¼ cup all-purpose flour
•5 cups water

Shell the Shrimp
Sprinkle the Shrimp with the juice of the lemon and cayenne, toss lightly and set aside in refridgerator or on ice.
Prepare a seafood stock: Boil the shrimp shells in the water for about 20 minutes, strain, discard shells and set the liquid aside in sauce pan on low heat.

Cook Creamy Grits 4. Use instructions on package. The Grits should be done and awaiting the shrimp which takes about 30 minutes.

In a large skillet cook the bacon until crispy and set aside. Pour off excess bacon grease leaving 3 to 4 tbs. Sauté sweet pepper and onion in bacon grease, stiring occasionally, until tender and onion is browned, about 20 minutes. While veggies are cooking crumple the bacon strips into bits removing any excess fat. Add 2 cups seafood stock to the browned veggies and, stirring constantly, slowly blend in the flour until the gravy is uniformly smooth, thinning with stock if necessary. Add shrimp and stir occasionally until Shrimp is pink throughout (please don't over cook!). Sprinkle in the bacon bits.

Pour Shrimp over individual portions of Grits and enjoy. Serves 4.

Also see The Beaufort County Public Library’s page for a wonderful selection of authentic Lowcountry Recipes!