The table is set

Recipes

The best suppers have a cook behind them and a story that goes with the food. We’re gathering both, one recipe at a time.

  • Shrimp and grits

    The Standard’s “Ultimate” AI-Built Shrimp and Grits

    AI read across a century of Lowcountry cookbooks and put the best of Charleston breakfast shrimp and Crook’s Corner in one bowl: coarse stone-ground grits soaked overnight, a quick shrimp stock, and a smoky gravy.

    Serves 4 · Overnight soak, then about 75 minutes

    Built with AI from the Lowcountry cookbooks credited on the page, then cooked in our kitchen

  • Grits

    Dark-Toasted Grits

    Plain grits toasted in butter until they smell like buttered popcorn. Almost an entirely different dish, and the one we want under shrimp and gravy.

    Serves 2 · About half an hour

    From our kitchen

  • Grits

    Hominy Surprise

    A baked grits dish from Charleston Receipts, 1950: sharp cheese, eggs, and Worcestershire, puffed light and fluffy under a crisp golden crust.

    Serves 8 · Bake an hour or longer

    From Charleston Receipts, method updated in our kitchen

Watch

Watch it made

Cooks making the whole dish, start to finish, each with the awards to make it worth your time. For the how and why behind the grits and the shrimp, head over to The Technique.

  • WatchHow to Make the Best Shrimp and GritsSerious Eats, Daniel Gritzer · 4:47

    Awards: Serious Eats won a James Beard Award for best food blog in 2010. Daniel Gritzer is its culinary director.

  • WatchSean Brock Makes Shrimp & GritsMunchies · 10:03

    Awards: James Beard Award for Best Chef: Southeast in 2010, and a second Beard Award in 2015 for his cookbook Heritage.

  • WatchMashama Bailey’s Shrimp and GritsMellon Foundation · 12:47

    Awards: James Beard Award for Best Chef: Southeast in 2019 and Outstanding Chef in 2022, for The Grey in Savannah.

    She cooks this with broken rice instead of grits, which makes it closer to a shrimp perloo. Worth watching for how she builds the dish.

In preparation

More cooks are coming to the table

Recipes from old Lowcountry cookbooks, church and community kitchens, famous chefs, and families are on the way. A few are still waiting on a blessing from the cooks and kin who own them, and we’ll set each one out as soon as it’s ready.

Send us a recipe or a cooking lead