Shrimp grits started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after Craig Claiborne wrote about it in the New York Times in 1985.
The shrimp grits that fired Clairborne’s imagination came from Crook’s Corner restaurant in North Carolina. The chef there, Bill Neal, started out with a French restaurant, but
