Menus inspired by the seasons, and one of our favorite spring-time dishes full of hearty Southern flavors - Lowcountry Shrimp & Grits.
Shrimp and Grits, originally known as "Breakfast Shrimp" are rooted in the Lowcountry of coastal South Carolina, and are a long-time Southern favorite. And, like most Southern food, there are about as many varieties as there are good bbq joints - so what makes this classic such a fan-favorite?
Three key factors:
1. Texture. The creamy weight of the grits contrasts with the fresh, firm shrimp - each bite is better than the last!
2. Flavor. Humble ingredients bring around a sense of nostalgia. Hearty, warm, cooked with love -all of those lovely flavors come out in this coastal hug in a bowl.
3. Creativity. Shrimp and Grits began as a very basic dish - milled grits, local fresh-caught shrimp, some salt and pepper. But the beauty fo the dish is regionalism! Adding spices, different types of sausage, and local vegetables really brings this dish home.
Hot sauce or no? We love Tabasco!
We absolutely love shrimp and grits year-round, and especially at the moment with it being mid-April the weather is still so chilly!
What makes your version special?
There are many versions of this classic fare like a Cajnn-inspired recipe that would be served with a heated peppery sauce, additions of bright okra or fresh corn, and some super creamy versions that are over-the-top delicious.
Our shrimp for our Shrimp & Grits are mixed with sausage for added depth of flavor, served atop a generous amount of cheese-grits and finished with spring/green onion. And of course - Tabasco to taste!