Shrimp and grits is one of those iconic Southern dishes that stir something deep inside those who grew up with them.
Originally from the oceanic South—Georgia, the Low Country coast of the Carolinas and Gulf Coast states all have their versions—this homey bowl of awesome was historically a simple fisherman’s breakfast: Grits, with some bacon and a few shrimp tossed on top.
If you’ve ever eaten it, you can understand why shrimp and grits has burst from the seaside shrimp shanties.
The grits are soft, buttery, and often cheesy, with a savory, bacon-studded sauce surrounding them, and lots and lots of shrimp. Maybe some parsley or green onions for color and crunch.