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!
Recipe by: Wild American Shrimp Chef Advocate Jim Smith PICKLED SHRIMP Ingredients: 1 Pound shrimp boiled 1 Sweet onion sliced 2 Lemons sliced 3 Cloves...
Americans ate 16.1 pounds of seafood on average in 2018, the most in nearly a decade. But how many of us know where our shrimp...
By Emeril Lagasse INGREDIENTS 3 pounds large Wild American Shrimp®, head on 2 tablespoons olive oil Salt Freshly ground white pepper 2 cups chopped onions...