Lowcountry Shrimp & Grits
A classic Charleston-style dish—creamy grits, seasoned shrimp, and a simple pan sauce that brings everything together.
Ingredients
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 cup shredded cheddar cheese
- 1 lb shrimp (peeled & deveined)
- 4 slices bacon (chopped)
- 2 cloves garlic (minced)
- 1 tbsp butter
- Salt & pepper to taste
- Optional: green onions
Instructions
- Bring water or broth to a boil. Stir in grits, reduce heat, and cook until thick and creamy.
- Stir in cheese and butter. Season with salt and pepper.
- In a pan, cook bacon until crispy. Remove and set aside.
- In the same pan, sauté garlic and shrimp until pink and cooked through.
- Return bacon to the pan and mix together.
- Serve shrimp over grits and top with green onions if desired.
Simple Southern Chicken & Rice
A one-pot comfort meal that’s easy to make and perfect for leftovers.
Ingredients
- 2 cups cooked chicken (shredded)
- 1 cup white rice
- 2 cups chicken broth
- 1/2 onion (chopped)
- 1 tbsp butter
- Salt, pepper, and paprika
Instructions
- Sauté onion in butter until soft.
- Add rice and stir for 1–2 minutes.
- Pour in broth, bring to a boil, then reduce heat and cover.
- Cook until rice is tender.
- Stir in shredded chicken and season to taste.
Charleston Brunch Avocado Toast
A quick brunch option that fits right into a Charleston morning—simple, fresh, and easy.
Ingredients
- 2 slices sourdough bread
- 1 ripe avocado
- 1 egg (optional)
- Salt, pepper, red pepper flakes
- Lemon juice
Instructions
- Toast bread until golden.
- Mash avocado with lemon juice, salt, and pepper.
- Spread onto toast.
- Top with a fried or poached egg if desired.
- Finish with red pepper flakes.
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