Shrimp and Grits

United States · North America

Short description: Shrimp and grits combines sweet shellfish with creamy ground-corn porridge, often finished with smoky meat, scallions, and pan sauce.
Ingredients: Shrimp served over creamy grits with butter, cheese, bacon or sausage, scallions, garlic, stock, and lemon.
Cultural note: The dish moved from everyday coastal breakfasts into restaurants, where richer sauces and garnishes made it a dinner staple too.
Common misconception: Grits are not polenta by another name; the corn type, grind, and food traditions differ even when the texture overlaps.

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