Originally Posted by
DockShootinJack
I had to do some reading on the subject of shrimp and grits. It is said to have originated in tbe low country of the Carolinas. Same place the claims frogmore stew( Low Country boil)
Wherever it came from it likely was food for folks that worked hard and had little. It does make a hardy and filling meal, it certainly would be welcome on a cold day
Sullivan's Island outside Charleston has a small restaurant that had the best shrimp and grits I ever had. Owner said it was her grandmothers recipe. Used day old grits and either fried or baked them in a triangular cornbread iron skillet.
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