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DEL.ICIO.USWho makes the best shrimp and grits?
The Atlanta Journal-Constitution
Shrimp and grits has grown from a regional favorite to a national treasure, one that some of the country’s best chefs have put their spin on. But despite chefs like Chicago’s Charlie Trotter serving grits (with wild mushrooms), the Southern staple still carries a certain image, one that’s not helped by a just-wrapped Quaker promotion that offered $3 back with the purchase of instant grits and a “Dukes of Hazzard” DVD. Does that image affect whether you order grits in a restaurant? Where have you found the best shrimp and grits? If you cook them at home, what do you put in them? Bacon, cheese, tomatoes or garlic? Or is there another “must-have” ingredient?
Permalink | Comments (10) | Post your comment | Categories: Southern Food
Comments
By 4theLongHaul
August 16, 2006 06:27 PM | Link to this
Funny thing about this question is that I’m from the north/mid-west. Never ever had grits without butter and sugar until last year. Went to the Blue Ridge Grill and had carmelized grits with shrimp. OH MY GOD!!!! DELICIOUS!!!!!!!!!!!!!!!!!!1
By Al (Personal Chef)
August 23, 2006 11:55 AM | Link to this
From the mid-west as well, The Seasons Bistro in McDonough. Henry county made a wonderful Grits with goat cheese. This went great with Pork Chops.
By Cynthia Z.
August 23, 2006 12:37 PM | Link to this
On Main in Conyers has incredibly creamy, rich, shrimp and grits. And the location is a totally charming old house that has retained its’ individual room and decor.
By Kelly D
August 23, 2006 02:44 PM | Link to this
I vote for The Vinings Inn in Vinings if you are looking for GREAT shrimp and grits. If you like scallops go to Taurus you will dream about the scallops and citrus grits! They are OUTSTANDING!!
By Peggy F
August 24, 2006 10:45 AM | Link to this
Charleston’s Magnolia’s Resturant has the ultimate best shrimp & Grits. Of course, the grits are stone ground and the shrimp are cooked with tasso and italian sausage. yum!
By Lori
August 29, 2006 03:59 PM | Link to this
Does anyone happen to have a recipe that appeared in last Thursdays Food and Drink section. It was called Sausage Cacciatore. My newspaper was thrown away before I could cut it out.
Thanks.
By Elaine
August 30, 2006 09:17 AM | Link to this
grits with sugar??? sacrilege! sugar is for cream of wheat, not grits! ay caramba!
but seriously, grits should be served with butter, salt and pepper although garlic and cheddar cheese are also very good.
there used to be a place in spartanburg, of all places, that made the best shrimp and grits i ever ate. the grits were fried and the shrimp was perfectly cooked with tasso as well. their grits were especially good and it turned out that they bought their grits here in georgia.
if you ever want really amazing grits, buy the grits from nora mill granary in helen. their stone ground speckled dixie ice cream grits are the pinacle of what grits were meant to be. they have a website if you can’t make it to helen. i really can’t say how good these grits are — you have to try them to believe them. if you truly love grits, you will be in love with these.
as for the place in spartanburg, it closed. i guess spartanburg wasn’t ready for that kind of food yet. if it were open today, it would probably have fared much better.
thanks for the tip about the blue ridge grill, i will have to give that a try.
By Sandra McCooey
August 30, 2006 12:51 PM | Link to this
Loaf and Kettle is a great place to get shrimp and grits. Marty makes the best in Atlanta.
By Sandra McCooey
August 30, 2006 12:51 PM | Link to this
Loaf and Kettle is a great place to get shrimp and grits. Marty makes the best in Atlanta.
By Sandra McCooey
August 30, 2006 12:53 PM | Link to this
You can find the Loaf and Kettle in the Healey Bldg. in downtown Atlanta.