Voodoo Shrimp and Grits - A collection of spice-centric recipes from (2024)

FAQs

Where did the dish shrimp and grits originate? ›

The true origin of shrimp and grits is believed to be Charleston, South Carolina, where the recipe first appeared in 1950 as a breakfast recipe in the Charleston Receipts cookbook. By 1976, the meal was so popular South Carolina declared shrimp and grits the official state food.

Shrimp and grits is a Southern dish from the Lowcountry of coastal South Carolina and Georgia. It's traditionally served at breakfast, but you can often find it on lunch or dinner menus.

The history of shrimp and grits (sometimes called “breakfast grits”) lays a line through the entire received history of our country. Originally an African dish of ground maize and shellfish, shrimp and grits migrated with people who were enslaved in plantation kitchens of the Lowcountry of the American South.

The cheesy, buttery grits livened up by the Cajun spices in the shrimp! When you bring it all together, you have a perfectly balanced dish. It's the same principle as this creamy Cajun Shrimp Pasta.

New Orleans Shrimp And Grits With Just The Right Amount Of Cajun Spice. These shrimp and grits are robust and full of flavors that mimic the liveliness of New Orleans. We can argue over whether shrimp and grits are a dinner dish or a brunch one, but we won't argue over how good this recipe is.

Grits as we know it today originated with the indigenous people in America, passed on to the European settlers, and later taken on by slaves throughout the South. A bowl of grits or porridge was prevalent in slave kitchens and eaten by both the slaves and their owners.

Grits originated during the 16th century among the Native American Muskogee tribes of southeastern states, including Tennessee, Alabama, Georgia, and Florida. These tribes are credited with grinding dried corn into a coarse, gritty texture and serving it to colonists.

History of Shrimp and Grits

Many pin the dish's origins to the Lowcountry, where it was once called shrimps and hominy or breakfast shrimp. (Some in that region call cooked grits hominy.

Shrimp and grits is a traditional dish in the Lowcountry of the coastal Carolinas and Georgia in the United States.

Some people may not understand how to eat grits. Grits are fork food and should not be served in a bowl. They should not consume 90 percent of your plate, and you should not have to eat them with a spoon or finish them by sopping up the remnants with a stale piece of toast.

Who first made shrimp and grits? ›

The origin of this popular dish is thought to be Charleston, SC, and the Low Country, more than 70 years ago, when fresh, local, small, peeled shrimp were fried in bacon grease with onion and green pepper and served alongside grits at breakfast.

The dish originated in the Southern United States but is now available nationwide. Grits are often part of a dinner entrée shrimp and grits, served primarily in the South.

Grits, especially in their whole-grain form, hold on to many of these helpful plant compounds, even when you boil them. Grits, as whole grains or enriched varieties, also contain folate, which helps prevent birth defects and may also lower your risk of heart disease and cancer.

Shrimp and grits on their own are good for you! Grits are a whole grain and shrimp are packed with protein. The only thing that makes it an unhealthy recipe is the addition of fats and oils like butter, full fat cheese, and heavy cream.

You can also combine grits with ingredients like skim milk, olive oil, fruits and/or vegetables to boost the dish's nutritional value—Our Shrimp-&-Grits-Stuffed Peppers is a balanced dinner option and is diabetes-friendly.

Using sea or "beach" water, Lowcountry folk routinely cooked up breakfast bowls of briny grits. But when they added sweet, tiny creek shrimp into the mix, these rustic culinarians set in motion the first waves of a gastronomic movement destined to define the state's food scene.

Origin. The dish originated with the Native American Muscogee tribe using maize. American colonists learned to make the dish from the Native Americans, and it quickly became an American staple. At that time, maize or hominy for grits was ground on a stone mill.

Grits originated during the 16th century among the Native American Muskogee tribes of southeastern states, including Tennessee, Alabama, Georgia, and Florida. These tribes are credited with grinding dried corn into a coarse, gritty texture and serving it to colonists.