South Carolina

Centuries ago, this dish was the breakfast of choice for Lowcountry sailors; they called it "breakfast shrimp.

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KARDEA BROWN'S GULLAH-STYLE SHRIMP AND GRITS

" These days, people will eat it pretty much anytime, especially in South Carolina, where the dish has deep Gullah roots. Kardea Brown makes this bacon-y version for weekend brunch and family parties.

ACTIVE: 45 min I TOTAL: 50 min I SERVES: 4

Ingredients:

• 4 strips bacon

• 1 medium onion, chopped

• 1 pound medium wild shrimp, peeled and deveined

• Sea salt and freshly ground pepper

• ½ cup all-purpose flour, plus more as needed