Shrimp and Grits

Shrimp and Grits: a Lowcountry classic turned restaurant staple

There is a connection between food and memories. We tend to hold on to those memorable food experiences that connect a dish with a moment in our life, a place we have been, or a person we shared the meal with. This is especially true for those meals tied to our childhood.

For me, that is shrimp and grits.

Like many southern dishes, it was born to be simple and filling, making use of local, low-cost, and sustainable ingredients. Grits could be made easily at home by grinding corn and held up well to storage which made them a staple in every southern home. Shrimp were easily found with a simple cast net thrown in any of the creeks and harbors that make up the landscape of Charleston. Remember, any large shrimp would have been sold at market, so the smaller shrimp were often used since they were often “less desirable” even though the smaller shrimp provided a more perfect bite. All of this would be thrown into a single cast iron pot and boiled with seawater until done. It was a dish that could be enjoyed by the poor and rich alike, but it really found its home in the working class.

As a Charleston, SC native that also grew up in a family in the commercial fishing industry, this dish is both quintessentially Charleston (South Carolina has an actual legislative area just for grits) and tied into my childhood of life on the waters of the Lowcountry. It is a dish that is ingrained into my heritage and was one of the first things I learned to make. The shrimp and grits we find now add a few things to it, while still remaining simple and rich.

Now, shrimp and grits can be found in restaurants all over the world, even in many fine dining establishments, and even though it is a breakfast dish, it has made its way onto many brunch and dinner offerings. I’ve spent the last few months chasing down good shrimp and grits here in Huntsville, but before we get into my findings, here’s the pure form of this Lowcountry classic and what I look for in this dish:

• The grits have to be the foundation. Yellow or white doesn’t matter, but try to get local grits (I go to Alabama Goods in Jones Valley to get mine). Once cooked they should be plump with a little bit of grain in it for texture. This can only be achieved through time and care. I throw mine into a crockpot on low with butter, a little cream, water and plenty of salt. Like potatoes or pasta, you HAVE to salt grits from the start and give a healthy amount of salt. Where many places fall short on their shrimp and grits (or just grits in general) is time and seasoning. Only time will give you the plumpness of the ground corn and only a knowledgeable hand knows the amount of salt needed during the boil (like sugar into unsweet tea after it has been brewed, salting the grits at the table just doesn’t work).
• The shrimp have to be cooked right and be the right size. Medium sized shrimp (I usually use “26-30” shrimp, a number that refers to the number of shrimp per pound when sold). Jumbo shrimp look pretty, but don’t offer that perfect bite with a little shrimp on each spoonful. Shrimp also don’t cut well in a bowl or when on top of grits.
• The sauce. Traditionally it is a lighter brown gravy made in the same pan the bacon and shrimp were made in, simply made with butter, a little cream, and some flour. It should be enough to tie the dish together without being overpowering.
• Garnish is typically a little bacon crumble, though I grew up adding diced tomatoes or green onion to brighten it up.
• Finally, the ingredient ratio is critical. 50% grits, 30% shrimp, 20% gravy. Simple and easy.

Obviously, with the popularity of the dish and the popularity of brunch offerings among many local eateries, shrimp and grits can be found at many spots around town and I encourage you all to get out there and find them. I am still working on hitting more of them, but here are a few spots I found in my venturing around town that are worth checking out:

Commerce Kitchen

300 Franklin Street Southeast
thecommercekitchen.com
One of my favorite brunch spots, but honestly, the shrimp and grits from their dinner menu is my preferred over their brunch offering. Straight forward and true to the dish’s heritage, with a minor twist in the form of their parmesan cream sauce which worked nicely with the grits.

Beezr

109 North Side Square
Gobeezr.com
A different interpretation on the traditional shrimp and grits, they use blackened colossal shrimp and a spicy chorizo sauce on their interpretation. I loved the sauce and the shrimp were good, but them being so big kind of took away from being able to enjoy them throughout the bowl of grits. I loved the addition of the fried okra julienne though, and overall, appreciated the dish.

Rhythm on Monroe

Von Braun Center
Vonbrauncenter.com
Only offered on their brunch menu, their use of gouda to build the flavoring in the grits adds a nice richness to the dish, especially when paired with the andouille sausage and creole cream sauce. Sweet city micro greens across the top also add a bit of freshness.

Martin Bar and Bistro

116 Washington St
Themartinbarandbistro.com
Another spot with a brunch offering, this was easily my favorite in town. The grits were given lots of love and the balance between grits, shrimp, and gravy were perfect. This is honestly my go-to around town for shrimp and grits.

Urban Cookhouse

(honorable mention)
Shops at Bridge Street
Urbancookhouse.com
So I call this an honorable mention because it was an offering during restaurant week that I am hoping they will make a regular dish (hint hint). It was a traditional shrimp and grits, but where they amped it up was the addition of grilled zucchini, diced tomatoes, and lots of green onion to bring that freshness that UC is known for.

Is there somewhere I missed? Want to know how I prepare my shrimp and grits? Hit me up on Facebook or Instagram at thesmokeysouthern or email me at thesmokeysoutherner@gmail.com.