50 States, 50 Sizzling Dishes: The Ultimate Foodie Road Trip Through The USA
Shrimp and Grits from South Carolina
The true origin of shrimp and grits remains shrouded in mist. Some credit Charleston in the 1950s, while others point to Gullah traditions. But one thing’s sure: this dish sings a soulful melody in South Carolina.
Creamy grits, cooked with milk and butter, become the stage for juicy, pan-seared shrimp, local and fresh. A touch of spice, maybe paprika or cayenne, adds a whisper of heat. No wonder South Carolinians can’t get enough. A whopping 85% admit to indulging in a plate of shrimp and grits at least once a month, making it a clear favorite (and breakfast, lunch, or dinner contender!).
Next: South Dakota’s twist on tacos.
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