shrimp and grits
I am in serach of restaurants that serve variations on the traditional Carolina Lowcountry dish of shrimp in a simple stock and tomato sauce, ladled over a pool of grits.
The more aberrant the better. I've heard tell of grits laced with blue cheese. I've seen many a variation that includes bacon and other extraneous items.
I believe the spread of the dish began with Craig Caliborne's 1980-something NYT article on Chapel Hill, NC chef Bill Neal. I'm now in search of the illogical conclusions of that journalistic event.
Any suggestions would be most appreciated...