Shrimp and grits

Shrimp and grits is a dish that combines sautéed shrimp with grits—a porridge of boiled cornmeal. Shrimp and grits are associated with Lowcountry cuisine, eaten in coastal Georgia and South Carolina—John Martin Taylor says "I know of no dish more typically Lowcountry". Historically in the region, shrimp and grits were often eaten as breakfast during shrimp season, which peaks around November. The shrimp used were invariably small and sourced from creeks. In the southern US, shrimp and grits is today eaten as a comfort food. It resembles shrimp étouffée, a Cajun shrimp stew that is served over rice.

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