Really neat article from Garden and Gun's newsletter. How ALL the chefs in the South "do" grits.
https://gardenandgun.com/feature/the-ultimate-guide-to-grits/
https://gardenandgun.com/feature/the-ultimate-guide-to-grits/
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This is about all you could ever have to know about grits and how to use them.
- Thread starter charley
- Start date
colleenmomof2
Well-known member
Very fun article! Thank you for posting this! I do like that mushrooms
are in Marilyn's shrimp and grits recipe, even if not Southern "classic." Colleen
are in Marilyn's shrimp and grits recipe, even if not Southern "classic." Colleen
I am looking for a recipe I have for shrimp and grits with mushrooms that is made as
a casserole. It is a wonderful recipe to make ahead. We used it many times for wedding breakfasts or other parties "back in the day".
The article indicates well that you can do a lot of things that don't seem "traditional" .
Shrimp and grits is really a humble dish having its roots in being served for breakfast in the homes of the Low Country shrimpers. It got it's chef revival in the 70s (I think) with Bill Neal at Crook's Corner in Chapel Hill and became "the" dish from that time. Crooks Corner is still there for sure.
a casserole. It is a wonderful recipe to make ahead. We used it many times for wedding breakfasts or other parties "back in the day".
The article indicates well that you can do a lot of things that don't seem "traditional" .
Shrimp and grits is really a humble dish having its roots in being served for breakfast in the homes of the Low Country shrimpers. It got it's chef revival in the 70s (I think) with Bill Neal at Crook's Corner in Chapel Hill and became "the" dish from that time. Crooks Corner is still there for sure.