SHRIMP AND GRITS

Yield: 4 servings

Raised on Edisto Island, South Carolina, the author learned to make shrimp and grits from her grandmother, whom. “She used basic seasonings, but she had a way of capturing the essence of the flavor of the shrimp with every bite,” Hilliard says. Use this recipe as a framework, as generations of cooks have done on Edisto Island—in season, Hilliard swaps in fish or fresh oysters for the shrimp.