+
General Discussion

shrimp and grits

John T Edge | Apr 12, 200012:13 PM     1

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...

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Support These Black-Owned Bars & Restaurants in Major U.S. Cities
Food Trends

Support These Black-Owned Bars & Restaurants in Major U.S. Cities

by David Watsky | Over the weekend, angst, anger, and unrest over the police killing of George Floyd reached a fever...

22 Black-Owned Culinary Businesses to Support Right Now—and Always
Food News

22 Black-Owned Culinary Businesses to Support Right Now—and Always

by Amy Schulman | Over the past week, the country has erupted in protest over the unjust murders of George Floyd, Breonna...

How to Fight for Food Justice in America
Explainers

How to Fight for Food Justice in America

by David Watsky | What is food justice? We tackle the broad concept of food justice as well as some of the causes of...

Take Pride in Your Cooking: The Best Cookbooks by LGBTQ+ Chefs
Shop

Take Pride in Your Cooking: The Best Cookbooks by LGBTQ+ Chefs

by Simone Paget | There’s nothing quite like the feeling of cracking open a new cookbook and being immediately inspired...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.