This is the secret to the best shrimp and grits ever:
and grits is one of the most iconic Southern dishes, served across the region from mom-and-pop diners to haute restaurants. Some versions are elaborate and detailed, requiring a long list of ingredients and techniques, but to get to the heart of the dish, it pays to look back at its Lowcountry provenance.
The earliest versions were simple and straightforward, little more than freshly seined shrimp stirred into the day’s first bubbling pot of white corn grits The dish was known, appropriately, as breakfast shrimp. Over time, the versions made in home kitchens during local shrimp season evolved into quick sautés of shrimp in bacon fat with accents of lemon and green onions, spooned over a pool of buttered grits, and served more often for supper than breakfast.brought them to national attention.the secret to the best shrimp and grits ever
is to remember that it’s difficult to improve on the original, so pay close attention to the two essential and elemental components: the shrimp and the grits.Use wild-caught shrimp purchased from a reliable vendor that can answer all of your questions about sourcing and freshness. Fresh shrimp are often flash frozen while the boat is still out on the water, so frozen or recently thawed shrimp can be of very high quality.
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