Lowcountry Cooking & a Recipe For Shrimp and Grits with Chipotle White Cheddar

There’s a whole world of flavor packed into the 80 mile stretch of coastal South Carolina and Georgia that runs from the Savannah River in Georgia north to Pawley’s Island.

Lowcountry (notice I use one word), is a picturesque   area marked by  flat expanses of salt water marsh grass and  live oak trees, with their long, arching limbs draped with silvery clumps of  Spanish moss.  There is  a pungent, slightly salty smell that permeates the air of the Lowcountry. Its source is the area’s pluff mud: the dark marsh soil left behind after the tide recedes. That smell—and term—is one of the Lowcountry’s many distinctive qualities. Tidal marshes, rivers, estuaries, and the Atlantic Ocean all play a part in the cuisine this low elevation area is known for, which also goes by the same name.

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