The earliest recipe that I could find is from the 1930 edition of “Two Hundred Years of Charleston Cooking” cookbook, and the shrimp are sautéed in butter and added to hot grits. It was at ...

add the shrimp and cook, stirring, until they turn pink and curl, 4 to 5 minutes (do not overcook). Season with salt and pepper. (For a spicier taste, add additional cayenne.) Place the grits on ...

Craving shrimp and grits? These 6 restaurant chains serve the best versions of this Southern classic and we love them.

Continue cooking 5 minutes to wilt the greens. Season to taste with salt and pepper. May be made ahead several days and refrigerated. If freezing, omit the greens until reheating. Note ...

If you think grits resemble library paste, you obviously have never tried the real thing. True grits, if you will.

2. Bring to a simmer. 3. Slowly add in the grits while whisking steadily. 4. Reduce heat to low and cook for 20 minutes, whisking frequently or until grits are soft and creamy. 5. Remove from heat ...