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shrimp and grits

  • j
  • 1

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...

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  1. Interesting project, I hope you'll keep us informed. Bill Neal was revered as a god when I lived in CH in the mid 80s.