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 ...
The creaminess from the grits works well to calm everything down and the shrimp is P.M.D. (plump ... Readers around the Lake Tahoe Basin and beyond make the Tahoe Tribune's work possible.