Shrimp and Grits is a classic summer dish in the south. Chock full of flavor and spice, it is hard to go wrong with this combination, but it was not well known until the 1980’s. Shrimp and grits was originally from the Southern low-country, specifically coastal South Carolina and Georgia, where it was called “Shrimps and Hominy”. Some Charlestonians would eat it every morning for breakfast during the shrimp season, June-October. There is record of a similar dish from the Gullah (or Geechee) community in the low country. Outside of these areas, however, there was little mention of this decadent dish. That is until Bill Neal of Crook’s Corner in Chapel Hill came along. Neal was dedicated to discovering and sharing regional dishes of the South such as etouffees and muddle, or fish soup from the NC coast. Shrimp and grits was the dish to transform Crook’s Corner into what it is today—a fine dining destination—and it is still the most popular dish the restaurant offers. Now, because of Neal, Shrimp and Grits has become a very important dish to serve in Southern-style restaurants. Each chef has a specific way that they like to make it and the competition is high. “It’s been a remarkable journey for a once-obscure breakfast dish that’s now an icon of Southern fine dining.”

Serves 2

Kit Includes:
Recipe Card & Instructions
NC Shrimp 16/25 (8 oz.)
Stone-ground grits, local (1/2 cup)
Cremini Mushrooms, local (2 oz.)
Green onion (1 ct.)

You Provide:
Whole Milk (1 cup)
Bacon (2 slices)
Garlic (1 cloves)
Chicken Broth (1/4 cup)
Parmesan cheese (1 oz.)
Salt & Pepper
Hot sauce (dash)



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