Shrimp and Grits Review

Shrimp and grits began as a humble Lowcountry fisherman’s and Gullah breakfast — creamy stone-ground grits with a pile of just-caught creek shrimp sautéed on top — and it’s since become the signature dish of coastal South Carolina, done a hundred ways from plain-and-perfect to gravy-laden and gussied up. At its best, eaten near the water where the shrimp came off a local boat that morning, it’s one of the great American regional dishes: the corn and the sea in one bowl, simple and deeply satisfying. Charleston made it famous, but it belongs to the whole coast and the Gullah kitchen it came from.