Seeking Shrimp and Grits

Once the breakfast of Southern champions, shrimp and grits is a time-honored, seafood-and-grain super duo that has transcended the confines of morning meals to grace brunch, lunch, dinner and late-night tables.

There are few foods more quintessentially Southern than grits. While the dish's roots likely hail back to the Native Americans, no one is certain who first pounded the daylights out of dried corn, mixed it with water and simmered it to a thick, nourishing mush.

Eventually, butter made its way into the pot as did milk, meat drippings and other seasonings. Using sea or "beach" water, Lowcountry folk routinely cooked up breakfast bowls of briny grits. But when they added sweet, tiny creek shrimp into the mix, these rustic culinarians set in motion the first waves of a gastronomic movement destined to define the state's food scene. 

The basics of South Carolina's signature dish have remained constant - fresh shrimp and stone-ground grits - but the versatility of this pairing lends itself beautifully to interpretation. The proof is in the sampling.

Here are a few examples, culled from the expansive line-up of South Carolina restaurants, that demonstrate the many ways shrimp and grits are enjoyed across the state.

Shrimp and Grits: Add Greens

Husk, Charleston

With a focus on indigenous and local ingredients to create authentic Southern dishes, Husk Charleston follows the philosophy of founding chef and James Beard Award-winner Sean Brock. That means grits gets star treatment at the award-winning restaurant, where tradition meets trend and the larder teems with a dragoon of indigenous Southern products.

At Husk, slow-cooked, heirloom corn grits are topped with succulent shrimp, a smoky tomato and ham broth, roasted peppers, garden greens and a bit of bacon or ham hock. If respect for Southern food heritage has a flavor, this is it.

RedFish, Hilton Head

Hilton Head's RedFish features Lowcountry Shrimp and Grits with creamy boursin, fried okra, sautéed kale and spicy chorizo gravy.

Flipside Restaurant, Rock Hill

In Rock Hill, the Flipside Restaurant serves up shrimp and grits with roasted shrimp, spinach, Andouille sausage, caramelized onions, charred peppers and tomatoes.

Shrimp and Grits: Gourmet Flavors

ACME Lowcountry Kitchen, Isle of Palms

Though ACME Lowcountry Kitchen is a no-frills beach eatery, it distinguishes itself with a dinner menu boasting multiple variations of local shrimp paired with grits. Go with a group and customize your own shrimp and grits tasting.

Some of the more interesting choices include the Isle of Palms, with blackened shrimp, smoked sausage, tomatoes and onions over truffle cheese grits and Lobster Shrimp and Grits with sautéed shrimp, smoked sausage, peppers and onions over grits with a ladle of lobster cream sauce.      
 
Sol Southwest Kitchen, Mount Pleasant

Creamy chipotle shrimp and grits with roasted poblano peppers and smoked gouda grit cakes is a hit at Sol Southwest Kitchen.

Shrimp and Grits: Spicy Sausage

Tubb's Shrimp & Fish Company, Florence

A funky little seafood cafe, Tubb's shrimp and grits admirably holds its own against the offerings of better-known Lowcountry giants. Their New Orleans-inspired version is a spicy marriage of saucy shrimp etouffee, Andouille sausage and house-cured lardons spooned over a bed of creamy stone-ground grits. 

Page's Okra Grill, Mount Pleasant and Summerville

The always-busy Page's Okra Grill serves a decadent version with battered and fried cheddar grits, pan-seared jumbo shrimp and a ladle of rich, smoky andouile sausage cream sauce. 

Skull Creek Boathouse 

Hilton Head Island's Skull Creek Boathouse garners rave reviews for its Carolina Shrimp and Grits -- stone ground grits with sauteed shrimp, smoked sausage and a generous drizzle of tasso ham gravy. 

Shrimp and Grits: Cheese

Grace & Grit, Mount Pleasant

Great grits infused with creamy boursin is the foundation upon which Grace & Grit pairs local shrimp with smoked Gouda grits. The tasso ham, red eye gravy, bell peppers and Carolina sweet onions round out this well-balanced, tastebud-pleasing dish.

Wicked Tuna, Murrells Inlet and Myrtle Beach

Jumbo shrimp in Creole sauce with andouille sausage appoint Wicked Tuna's rich cheese grits for a flavorful Lowcountry version of shrimp and grits.

Redbone Alley, Florence

The Lowcountry shrimp and grits at Redbone Alley is a dreamy dish of creamy cheese grits crowned with spicy fried shrimp, seared ham, fresh mushrooms and a scattering of green onions. 

Make Your Own

If you have access to fresh shrimp and good stone-ground grits, that's half the battle when it comes to making great shrimp and grits. If you're adding vegetables, "fresh" is also your buzz word.

Making shrimp and grits is the perfect task for practicing "mise en place" (chef-speak for organizing your ingredients and utensils), which will enable you to keep the preparation flow going and avoid overcooking the shrimp.

Here is a tasty recipe from Marsh Hen Mill that uses simple ingredients and a splash of white wine to set off the fresh flavors. 

Marsh Hen Shrimp and Grits
(Serves 4 to 6)

3 cups water
1 cup Marsh Hen Mill stone-ground grits
1 ½ cups half and half
Salt to taste
Dollop of butter
Handful finely chopped tomatoes and onions
1 lb. peeled shrimp
½ cup white wine

Bring water to a boil, and add grits slowly. Cover. Reduce heat to low, and stir occasionally. As grits thicken, add half and half. Continue to cook for 1 hour, stirring occasionally.

Shrimp Gravy

Put dollop of butter in frying pan, and sauté tomatoes and onions over medium-high heat until they begin to caramelize. Toss in shrimp. Using a wooden spoon, continue to stir shrimp, tomatoes and onions until shrimp turn pink. Splash in ½ cup white wine, and continue to stir until shrimp are done and wine has reduced. Plate grits. Pour entire shrimp and gravy over grits and serve.