As explained in the headnote to the recipes for crab soup, William Deas is Blanche Rhett's "able butler….one of the great cooks of the world," referred to numerous times throughout the book, and the chef credited with inventing She-Crab Soup, another cardinal dish of Charleston.īut before we get to the present, it's vital to talk about Bill Neal, who we believe is to credit for the popularization of the dish. A distinction of this recipe is that it is noted to be "William's Recipe"-as quite a few others are throughout the book. The headnote reads: "This is a delicious breakfast dish, served in almost every house in Charleston during the shrimp season." It's intended to serve four people: a pound of raw shrimp, peeled, sautéed in four ounces of melted butter seasoned with salt and pepper, and served over a half-cup of "hot hominy" per serving. In the "Shellfish and Fish" chapter of that volume, on page 20, is a recipe for "Shrimps with Hominy. The book was edited by Lettie Gay, and given an "introduction and explanatory matter" by Helen Woodward. ![]() Goodwyn Rhett, mayor of the city from 1903 to 1911. Rhett, who lived in Charleston with her husband, R. The first totemic cookbook in which we see the congress of shrimp and "hominy" in print is the 1930 Two-Hundred Years of Charleston Cooking, a compendium of recipes gathered by Blanche S. Reheat it before serving it.The representative Lowcountry cookbooks of the twentieth century reveal the development, from this basic prototype to what we know of today as Shrimp and Grits. You can make the creamy tomato sauce ahead of time and store it in the refrigerator for up to 4 days. If you need to cool the grits mixture quickly, you can transfer it to a small baking sheet and place the pan in the freezer for 30 to 40 minutes. Sprinkle the croquettes with salt and serve with the warm tomato sauce. Remove with a slotted spoon to the prepared rack to drain. Working in batches, carefully fry the balls until golden brown and crispy, 6 to 7 minutes. Heat over medium-high heat until it reaches 350 degrees F. Repeat with the remaining balls.įill a large pot halfway with neutral oil and attach a deep-fry thermometer to the side. Roll the ball in the panko and transfer to a plate. ![]() Coat a ball first in the flour mixture, then dip it in the egg and allow excess egg to drip back in the bowl. ![]() Roll the grits mixture into 1/4-cup balls. Place the panko in a third deep shallow bowl. Whisk the eggs in another deep shallow bowl. Season with salt.Ĭombine the flour, paprika, remaining 1 teaspoon cayenne and 1/2 teaspoon salt in a deep shallow dish or large bowl. Whisk in the cream and remove from the heat. Bring to a simmer, adjust the heat and simmer 5 minutes. Add the tomato sauce, garlic powder, all-purpose seasoning, sugar, remaining diced onion and 1 teaspoon of the cayenne. Meanwhile, heat the olive oil in a small saucepan over medium-high heat until it shimmers. Add the shrimp mixture to the grits mixture and refrigerate for at least 4 hours and up to overnight. Remove from the heat and allow to cool (See Cook’s Note).Ĭombine the green and red bell peppers, bacon and shrimp in a food processor. ![]() Stir in the Cheddar and Gouda and mix until creamy and well combined. Slowly stir in the grits and cook, stirring occasionally to prevent sticking, until the grits are thickened and cooked through, 6 to 8 minutes turn off the heat. Add the evaporated milk, butter and 1 teaspoon salt. Transfer the shrimp tail stock back to the same saucepan and place over medium-low heat. Strain the liquid through a fine-mesh sieve. Adjust the heat and simmer for 20 minutes. Pour 3 1/2 cups water over the shells and bring to a simmer. Cook over medium-high heat, stirring, until fragrant and the shells turn pink, 3 to 5 minutes. Pour the reserved bacon fat into a medium saucepan and add the shrimp tails, garlic, thyme, bay leaf and 1/4 cup of the diced onion. Add the shrimp and cook until pink, about 2 minutes per side. Place the skillet with the remaining bacon fat over medium-low heat. Transfer about half of the bacon fat (about 1/4 cup) to another small bowl. Transfer the bacon with a slotted spoon to a plate lined with a paper towel. Rinse.Ĭook the bacon in a large skillet over medium-high heat, stirring frequently, until crispy, about 5 minutes. Put the shrimp in a bowl, squeeze over the juice of the lemon and allow to sit for 2 to 3 minutes.
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