Crook's Corner Shrimp and Grits Recipe - Food.com (2024)

FAQs

What is a fun fact about shrimp and grits? ›

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 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.

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. It is a traditional breakfast dish, though many consider it more of a lunch or supper dish.

What goes well in shrimp and grits? Cheese does! Parmesan and sharp cheddar cheese pair perfectly with the Cajun seasonings and melt lusciously into the grits. Green Onions.

You can leave the tail on or off: It's easier to eat without the tail in shrimp and grits, but it looks nice with the tail on.

The word "grits" is derived from the Old English word grytt, meaning "coarse meal". In the Charleston, South Carolina area, cooked hominy grits were primarily referred to as "hominy" until the 1980s.

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.

5. The World Grits Festival is held each April in St. George, S.C., the self-proclaimed Grits Capital of the World.

The local term is “pap” which is vernacular for “porridge”. We have various versions from “stywe pap” (stiff porridge) to “krummel pap” (crumbly porridge) but the primary difference between american grits and pap is that them americans make it from yellow maize whereas ours is primarily white maize.

What are grits called in Africa? ›

Pap (pronounced Pup) or mieliepap (mielie = maize) is the traditional accompaniment to many South African meals. It's basically the same as the grits of the Southern United States: a white (or rarely, yellow) corn-meal (NOT corn-flour) porridge.

First off, for those who aren't familiar with it, shrimp and grits is a traditional dish from the American South that typically consists of shrimp sautéed in butter or oil and served over a bed of creamy, cheesy grits.

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.

They provide carbohydrates, fiber, and several important vitamins and minerals. Grits are also naturally gluten-free and low in fat and sodium. Grits can be eaten at any meal and they are especially nutritious when paired with vegetables, fruits, unsaturated fats, and lean protein sources.

Origin: Even before the European explorers came West, the Indigenous peoples of North America were eating a dish of mashed corn, as corn was a prevalent crop. Food Fact: Grits are the official food of South Carolina. History: The word "grits" is derived from an Old English word "grytt," which means coarse meal.

Shrimp are an important source of food for many crabs, fish, sea urchins, whales, dolphins, and seabirds. Some species of shrimp also have a symbiotic relationship with fish and clean parasites, bacteria, and fungi off their host. Shrimp contain a cancer-fighting mineral.

Shrimps belong in the crustacean family that live in marine waters. They are frequently trap-caught for food, taste delicious, and have a range of benefits you never thought possible. Shrimps contain selenium, copper, choline, zinc, niacin and vitamins B6 and B12- everything that our bodies might be lacking.

The grits are soft, buttery, and often cheesy, with a savory, bacon-studded sauce surrounding them, and lots and lots of shrimp. Maybe some parsley or green onions for color and crunch. My recipe is an amalgam of all my best experiences with shrimp and grits.