Shrimp and Grits are a favorite dish in the “Low Country” of South Carolina and particularly in Charleston. For decades, shrimp and grits have been considered a basic breakfast for coastal fishermen and their families during the shrimp season (May through December). Simply called “breakfast shrimp,” the dish consisted of a pot of grits with shrimp cooked in a little bacon grease or butter.
During the past decade, this dish has been dressed up and taken out on the town to the fanciest restaurants. Not just for breakfast anymore, it is also served for brunch, lunch, and dinner. One of the most popular dishes in Charleston is Creamy Grits with Shrimp. Every restaurant seems to have their own version of this favorite dish. The following recipe is my version of this famous shrimp dish. This recipe is a variation of a highly popular Shrimp and Grits tailgating dish served at tailgating feasts throughout the South. It tastes even better with glasses of Sancerre wine.
History of Grits:
To a Southerner, eating grits is practically a religion, and breakfast without grits is unthinkable. A true grit lover would not consider instant or quick-cooking grits; only long-cooking stone-ground grits are worth eating. Outside of the southern states, the reaction to grits is mixed. Grits are served as a side dish for breakfast or dinner and are traditionally eaten with butter and milk. three-quarters of the grits sold in the United States are from a belt of coastal states stretching from Louisiana to the Carolinas, known as the “Grits Belt.”
Grits (or hominy) were one of the first truly American foods, as the Native Americans ate a mush made of softened corn or maize. In 1584, during their reconnaissance party of what is now Roanoke, North Carolina, Sir Walter Raleigh and his men met and dined with the local Indians. Having no language in common, the two groups quickly resorted to food and drink. One of Raleigh’s men, Arthur Barlowe, recorded notes on the foods of the Indians. He made a special note on corn, which he found “very white, faire, and well tasted.” He also wrote about being served a boiled corn or hominy.
When the colonists came ashore in Jamestown, Virginia, in 1607, the Indians offered them bowls of this boiled corn substance. The Indians called it “rockahomine,” which was later shortened to “hominy” by the colonists. The Indians taught the colonists how to thresh the hulls from dried yellow corn. Corn was a year-round staple and each tribe called it by a different name.
In the Low Country of South Carolina and particularly Charleston, shrimp and grits has been considered a basic breakfast for coastal fishermen and families for decades during the shrimp season (May through December). Simply called ‘breakfast shrimp,” the dish consisted of a pot of grits with shrimp cooked in a little bacon grease or butter. During the past decade, this dish has been dressed up and taken out on the town to the fanciest restaurants. Not just for breakfast anymore, it is also served for brunch, lunch, and dinner.
In 1976, South Carolina declared grits the official state food:
Whereas, throughout its history, the South has relished its grits, making them a symbol of its diet, its customs, its humor, and its hospitality, and whereas, every community in the State of south Carolina used to be the site of a grist mill and every local economy in the State used to be dependent on its product; and whereas, grits has been a part of the life of every South Carolinian of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only this State, but also the world, if as The Charleston News and Courier proclaimed in 1952: ‘An inexpensive, simple, and thoroughly digestible food, [grits] should be made popular throughout the world. given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of [grits] is a man of peace.’
Shrimp and Grits Recipe:
More Grits Recipes: