Spring has sprung and summer is fast approaching. If you’re like us, you’re craving a taste of the beach, and in the American South, that means one thing: Shrimp and Grits! It’s a regional favorite, and a house speciality, which is why we’re digging in to find out more.
Coastal Cuisine Reigns Supreme
Shrimp and grits are a traditional staple in great Southern coastal cuisine. Similar to polenta, grits are a rich and creamy ground corn porridge first introduced by Native Americans in the 1500s. Today, they've been transformed into a popular dish seen on menus nationwide. The true origin of shrimp and grits is believed to be Charleston, South Carolina, where the recipe first appeared in 1950 as a breakfast recipe in the Charleston Receipts cookbook. By 1976, the meal was so popular South Carolina declared shrimp and grits the official state food.
There are many iterations, like the addition of cajun spices, rich gravies, and fire-roasted vegetables, but the essence of the dish remains the same. Finely-ground corn grits are boiled in milk and butter until thick and creamy, then topped with quick-seared, flavorful coastal shrimp. While this delightful combination originated as a breakfast dish, it's a popular option for lunch, brunch, and dinner throughout the South.
Modern Masterpiece
McCray's Tavern takes shrimp and grits to the next level. Plump, South Georgia Brunswick shrimp are pulled from our beautiful coastal waters and flown fresh to our door, never frozen. In the kitchen, we season them with our own mix of proprietary spices and grill them to perfect tenderness before piling them atop a bowl of delicious popcorn grits. Popcorn grits? Oh yes, indeed! Our creamy and delicate South Carolina stone-ground grits take on robust flavor and a delightfully fluffy texture with the addition of real popcorn. It’s a must-try!
Marietta Shrimp and Grits at McCray’s Tavern
The beach may be a little ways off, but the true taste of our Southern coasts lives on in the food. McCray’s Tavern is serving up our world-famous popcorn shrimp and grits every day. Featuring modern recipes and only the finest, freshest ingredients, we’re a local destination in East Cobb. We deliver top-notch service and offer the best bar program in town! You'll find a wide selection of local, craft, and import beers, plus fine wines and stiff spirits, and an inventive menu of artfully crafted co*cktails.
We’re open throughout the week for lunch and dinner, and we're serving up mouth-watering brunch in Marietta all weekend long! Join us on the patio or grab a seat inside, and dig in!
FAQs
The true origin of shrimp and grits is believed to be Charleston, South Carolina, where the recipe first appeared in 1950 as a breakfast recipe in the Charleston Receipts cookbook. By 1976, the meal was so popular South Carolina declared shrimp and grits the official state food.
What is the origin of shrimp and grits slavery? ›
Additionally, descendants of West African slaves known as the Gullah Geechee also mention meals resembling shrimp and grits. These Gullah slaves received allowances, including grits, and made the most of their coastal resources by catching shrimp and other fish to cook alongside grits.
What is the history of shrimp and grits in Charleston? ›
The origin of this popular dish is thought to be Charleston, SC, and the Low Country, more than 70 years ago, when fresh, local, small, peeled shrimp were fried in bacon grease with onion and green pepper and served alongside grits at breakfast.
What does the phrase shrimp and grits mean? ›
Shrimp and grits is a traditional dish in the Lowcountry of the coastal Carolinas and Georgia in the United States. It is a traditional breakfast dish, though many consider it more of a lunch or supper dish. Elsewhere, grits are accompanied by fried catfish or salmon croquettes. Shrimp and grits.
Are grits an African American food? ›
Grits as we know it today originated with the indigenous people in America, passed on to the European settlers, and later taken on by slaves throughout the South. A bowl of grits or porridge was prevalent in slave kitchens and eaten by both the slaves and their owners.
Why are grits only in the South? ›
Grits originated during the 16th century among the Native American Muskogee tribes of southeastern states, including Tennessee, Alabama, Georgia, and Florida. These tribes are credited with grinding dried corn into a coarse, gritty texture and serving it to colonists.
Is shrimp and grits Gullah? ›
The Gullah people of South Carolina's coastal islands were probably the first to combine grits with the shrimp they caught, and Gullah writings from long ago describe how they savored dishes we would recognize as our modern shrimp and grits.
What did Charleston SC used to be called? ›
present location on Oyster Point in 1680. Established as Charles Town in honor of King Charles II of England, Charleston adopted its present name in 1783 and is the principal city in the Charleston–North Charleston–Summerville Metropolitan Statistical Area.
What are some famous Gullah foods? ›
Okra soup, purloos (seasoned dishes of rice and meat), seafood soups, red rice, garlic crabs and "Reezy Peezy," a simple mainstay made from stewed field peas, are some of the delicious dishes that can be enjoyed today, thanks to the culinary traditions kept alive by this remarkable culture.
What is the slang kiss my grits? ›
One of the waitresses was a Southern lady with a very feisty attitude. Whenever somebody pissed her off she would say: “Kiss my grits!” Which would be a polite way (because Southern people are always very polite) of telling them to kiss her butt.
grits, a porridge of coarsely ground grain, especially hominy, that is the basis for a popular foodstuff in the American South. It resembles the Italian ground-corn dish called polenta, but the latter is typically made of ground flint corn, which yields a firm cornmeal.
What do Italians call grits? ›
To summarize: polenta is a porridge made (generally) from corn. It is often finished with cheese. It could be fairly stated that polenta is Italian grits.
What did Native Americans call grits? ›
The Muskogee-Cree Indians called the dish “rockahomine.” The settlers changed it a bit and called it hominy grits. Eventually, it just became grits.
Which country invented grits? ›
Origin. The dish originated with the Native American Muscogee tribe using maize. American colonists learned to make the dish from the Native Americans, and it quickly became an American staple. At that time, maize or hominy for grits was ground on a stone mill.
What are grits called in Africa? ›
The South African version of grits is called Mieliepap or maize meal . Mieliepap is widely eaten by the black nations as a staple meal and is also enjoyed by the Afrikaners as a compliment to a meat dish .
Is shrimp and grits gullah? ›
The Gullah people of South Carolina's coastal islands were probably the first to combine grits with the shrimp they caught, and Gullah writings from long ago describe how they savored dishes we would recognize as our modern shrimp and grits.
