Culinary Heritage

Shrimp and Grits

Shrimp and grits are a southern staple and a tradition in the Lowcountry. Originally a breakfast item made for fishermen, this dish has been on the menu at the Francis Marion Hotel for over 20 years. Shrimp and grits was particularly popular during shrimp season, which runs from May through December. Today, this award-winning dish can be found at the Swamp Fox Restaurant thanks to Executive Chef Simon Andrew, who tweaked this regional and historic dish into the beloved one served today. Using local shrimp as well as regionally local grits from Adluh Mills, located in Columbia, South Carolina, the hotel chef is sure to source locally produced products for this historic dish.

Ingredients

• 12+ Large Peeled & De-Veined Shrimp
• 6 oz. Cured Ham (or Andouille Sausage)
• 1/2 Red Pepper
• 1/2 Yellow Pepper
• 1/2 Green Pepper
• 1/3 Onion
• 12 oz. Rich Shrimp Stock or Lobster Stock
• 8 oz. Double Cream
• 2 oz. Olive Oil
• Cooked Stone Ground White Grits with Shredded Pepper Jack Cheese (Prepare half of the 1lb. Bag of Adluh Grits, yields approximately 20 oz.)
• Sliced Scallions and Shredded Pepper Jack Cheese for Garnish

Directions
Prepare grits as specified on package (1-1.5 hours). Add pepper jack cheese to taste. Dice ham or sausage. Slice peppers and onion to a thin julienne. Sauté ham or sausage in olive oil, add shrimp and sauté until they change color. Add stock and simmer until liquid is reduced in half. Add peppers, onions, double cream and simmer until liquid is reduced in half again. (Estimated cook time: 15 minutes) When the shrimp are cooked through spoon over hot grits and garnish with shredded cheese and scallions. This recipe yields six portions.

The Ankle Breaker

The Francis Marion Hotel opened in 1924, and was named for the legendary war hero General Francis Marion, the Swamp Fox. During the American Revolution, his surprise nighttime raids and hiding places in the swamps of coastal South Carolina frustrated the British soldiers that were sent to capture him. Early in the spring of 1780, the British Army had their sights set on Charleston, the crown jewel of the southern colonies. Charlestonians loved good food and drink, and in the days before the British attacked, many parties were held in the city. At one such event, Francis Marion, not wanting to become intoxicated, looked for a way to escape, and he noticed that the window on the second floor was open. Without much thought, he leapt from the window and fractured his ankle. As a result, he was required to leave the city for medical attention. Shortly thereafter, William Moultrie and almost 300 men were arrested when the city fell under British control. Since Marion was away recovering from his injury, he was able to avoid capture and later returned to fight the British as the patriotic Swamp Fox. The Ankle Breaker cocktail is as legendary as the general himself. Although the recipe has been adapted by the Francis Marion Hotel, guests can enjoy an Ankle Breaker at The Swamp Fox Restaurant. Consisting of 151 Rum, Cherry Brandy, lime and orange juice and topped with a little grenadine, enjoying a few too many of these cocktails may result in an ankle injury.

She-Crab Soup

She-Crab Soup is a Lowcountry staple that has been served at the Francis Marion Hotel for over half a century. A rich and creamy soup with a healthy portion of fresh crabmeat, this popular dish dates all the way back to the 1700s. Charleston saw a great influx of Scottish settlers, who brought with them a soup called “Partan bree,” a version of crab and rice bisque. Because of the bounty of blue crabs in the Charleston area, the settlers and locals began personalizing their recipe to accommodate the region’s seafood. According to legend, in 1912, President Taft’s arrival was being celebrated at the home of Mayor Goodwyn Rhett. The mayor's butler, William Deas, was asked to create a fancier version of the soup. Crab roe were added, which gave the soup a creamier texture, and She-Crab soup was born. It is believed that the Francis Marion Hotel was among the first establishments to feature She-Crab soup on its menus. When creating the menu for the hotel restaurant, the Francis Marion wanted to offer selections on the menu that are indigenous to the Lowcountry and offered the hotel's version of She-Crab soup. Although the core recipe still remains, each chef has made slight variations through the years. Due to the popularity and the high demand of seafood, the original crab roe is no longer used and has been replaced with fresh crab meat from young crabs, while still maintaining the soup’s rich flavor.