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Epicurious
Gourmet

Lowcountry Breakfast Shrimp

By Scott Peacock and Edna Lewis

4.7

(13)

Two bowls of Lowcountry Breakfast Shrimp with a glass of white wine on the side.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

This shrimp's gentle preparation yields an utterly soothing broth that tastes just right first thing in the morning. Grab some grits or a warm biscuit to help sop up the juices.

Editor's Note: This recipe—similar to one that Lewis and Peacock included in their book, The Gift of Southern Cooking, appeared in a special edition of Gourmet, which served as a tribute to Lewis, and featured her previously-unpublished essay, “What is Southern?” along with recipes for the dishes she mentioned throughout the piece. “I miss her incredibly," says Peacock, a longtime friend and collaborator, in an article about their relationship a few pages later. "What helps is making biscuits.”

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