![]() The harvest of brown shrimp by cast nets and seines takes place in the Lowcountry’s tidal creeks in the earlier summer months. Starting in early June, brown shrimp season typically lasts through August, but significant quantities have also been found in October during years when the brown shrimp population is high. If there are enough eggs spawned to produce a good fall harvest, the Department of Natural Resources will open this season to commercial fishermen. Typically beginning in May or June and lasting less than a month (depending on the harshness of the previous winter), large, white shrimp, or roe shrimp, that have recently completed the spawning process, can be found in the salty marshes along the coast. Finish with a shake or two of Tabasco to your liking and garnish diced scallions over your platter of the Lowcountry's best.The first of the three seasons is referred to as roe shrimp season. Tossing shrimp in flour punches up its crispiness, and the reserve of bacon fat in the pan adds another layer of juicy flavor to this shrimp and grits dish. Take your pick of white or corn varieties-but always choose stoneground over instant if you want the unmatched creamy texture of top-notch grits. ![]() In this take from Robert Stehling of Charleston's Hominy Grill, it all begins with the grits. (Yes, this was originally a breakfast dish.) After a 1985 Craig Claiborne piece in the New York Times put the Southern dish in the national spotlight, variations complex and varied have graced menus across the country. This simple entrée has Lowcountry origins, with the earliest makers stirring fresh catch into the day's first bubbling pot of grits. Melted Parmesan and cheddar, the Lowcountry bounty of briny shrimp, silky and creamy grits- shrimp and grits are coastal comfort food at its best.
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