General Discussion

Shrimp Grits

shrimp and grits

Share:

More from General Discussion

General Discussion Shrimp Grits

shrimp and grits

j
John T Edge | | Apr 12, 2000 12:13 PM

I am in serach of restaurants that serve variations on the traditional Carolina Lowcountry dish of shrimp in a simple stock and tomato sauce, ladled over a pool of grits.

The more aberrant the better. I've heard tell of grits laced with blue cheese. I've seen many a variation that includes bacon and other extraneous items.

I believe the spread of the dish began with Craig Caliborne's 1980-something NYT article on Chapel Hill, NC chef Bill Neal. I'm now in search of the illogical conclusions of that journalistic event.

Any suggestions would be most appreciated...

Feedback