Shrimp and Grits: From Low Country to Cross Country
November 23, 2020
Not all that long ago, shrimp and grits was a decidedly regional dish.
But with the popularity of cooking shows and social media and the rise of celebrity chefs, what once was enjoyed by a few has become a beloved dish of many, not just those who live in the Low Country of South Carolina and Georgia.
Not every shrimp and grits recipe is the same. Some are complicated, while some are designed to be simple and quick. Just make sure Wild American Shrimp are your shrimp of choice.
Try these recipes and see which one is your favorite!
Here’s a “loaded” version from Kulinary Effect:
Wild American Shrimp Chef Advocate John Currence is known for his version served at his City Grocery restaurant in Oxford, Mississippi — Shrimp and Tabasco Hot Sauce Cheese Grits — and we’ve got another tasty version as well — Shrimp and Cheese Grits with Sauteed Onions, Mushrooms, Peppers, and Crispy Bacon — try them both!
If you’ve ever gone to your local grocery store to purchase wild-caught American shrimp or ordered them online, you’ve probably noticed just how many ways...
Recipe by Brad Williamson Ingredients: 1 lb. large shrimp, cleaned and deveined 1 cup onion chopped 1 medium green pepper cut into thin strips...
First, the good news. When American consumers use wild-caught American shrimp – whether they’re in a piping hot bowl of gumbo or placed over a...