Lowcountry Shrimp and Grits
(Yes, this was originally a breakfast dish.) In this take from Robert Stehling of Charleston’s Hominy Grill, it all begins with the grits. Stir more often as the grits thicken. Credit: Iain Bagwell Taste and adjust the seasoning. Keep warm over very low heat. Transfer with a slotted spoon to drain on paper towels and leave the fat in the skillet. If there is less than 112 tablespoons of bacon fat, make up the difference with peanut oil....