Shrimp and Grits
Fri July 26th, 2019
Shrimp and grits are a Southern staple and they can be served for any meal (breakfast, lunch or dinner). Enjoy making and serving this cheesy shrimp and grits recipe!
Shrimp and grits are such a staple food in the south that it is often referred to as the "grits belt." Grits is the official prepared food for the state of Georgia. The origins of grits is linked back to Native American Muskogee tribe’s preparation of corn that is similiar to hominy. The lowcountry marsh in the coastal south (Georgia, North Carolina, South Carolina) was where shrimp and grits was a breakfast staple.
In 1982, Bill Neal became a chef at Crook’s Corner, a restaurant in Chapel Hill, North Carolina. He used a simple recipe of cheesy grits and topped it off with jumbo shrimp, bacon, mushrooms and a few other ingredients.
In 1985, Craig Claiborne of The New York Times visited the restaurant and published Neal’s recipe. This is the beginning of the widespread popularity of cheesy shrimp and grits.
There are many variations and you can play around with the "extra ingredients" to include what you like.
Please enjoy making and serving this version of Cheesy Shrimp and Grits:)