A while back I wrote a post about my first experience eating Shrimp n’ Grits at the Charleston Farmer’s Market. Discovering Shrimp n’ Grits late in life as I had my first sample of this divine creation being broken in the right way- Shrimp n’ Grits for breakfast.

I decided that part of my journey would be sampling Shrimp n’ Grits from the restaurants on the Charleston Peninsula and the outskirts of the city in search of the best Shrimp n’ Grits, my kitchen included.

Well as life would have it the flu got the best of me this past week and I found myself housebound and not up to much but resting. A sunny Saturday morning while recuperating, prompted me to gather my folders and files of forgotten or tucked away recipes in search of hidden gems.

What I did not expect to find was a treasure trove of Southern recipes, that I had apparently cut out and saved from the 90’s and 2000’s from my local paper The Charleston Post & Courier. My fascination and desire to learn Southern cooking though short-lived began awhile ago it seems. A high pressure job and life created a detour that took me from the path of learning to cook Southern.

To my surprise and excitement the mother load of all was discovered in my pile; a three page spread of recipes from local restaraunts on Shrimp n’ Grits. I can’t begin to tell you how unusual this is for me to have saved this article. For one I am not a paper reader, and I know this is shameful to admit. I also am not fond of shrimp or rather shrimp are not fond of me. Small portions are the way to go when I do eat them. Other than curiosity, there is no good reason why I would have cut this article out and then proceeded to save it for over 7 years.

Could it be that God was at work on this Southern thing, long before I ever sensed a nudging. A still small voice that said, save to a woman who is not a saver. I must tell you that not only excitement but tears to my eyes came upon finding this gem. I am not a highly emotional person and have been accused of keeping emotions under guard when they should show. But this discovery moved me to experience a sense of connection and belonging; a woman with a purpose after all, a Southern purpose.

My dear readers this section of A Yankee in a Southern Kitchen is dedicated to these recipes and more if they find their way to me. I plan on cooking some Shrimp n’ Grits giving my hand to all thirty-five of the recipes, with my comments to go along with them. Here you will find more ways than you probably care to discover to cook this Southern breakfast/lunch/dinner food that deserves it’s place on every table whether Southern or not.

So here goes; a truly Southern list in alphabetical order of restaurants that submitted their recipe for Shrimp n’ Grits to the Charleston Post & Courier; October 20, 2000. This project is going to take the rest of the year, so if you want a recipe sooner, send me an email marked Shrimp n’ Grits and I will send you the recipe/recipes you want. If you would rather follow along, I will post the recipe and my comments as I make each recipe. Grab your sweet tea and get ready because we are going to have some Shrimp n’ Grits.

• Anson
• The Barbados Room at the Mills House
• Bistro Dejoung (Beaufort)
• The Boathouse Restaurants
• Bookstore Cafe
• Charleston Crab House
• Charleston Grill
• Circa 1886
• Edgar’s
• 82 Queen
• Fish
• Gibson Cafe
• The Grill at Boardwalk Inn
• High Cotton
• J. Bistro
• Locklear’s
• Magnolias
• Mark’s Place
• McNeill’s
• Meritage
• The Old Post Office
• The One-Eyed Parrot
• 101 Pitt
• Palmer Cafe at Trident Technical College
• Palmetto Cafe
• Peninsula Grill
• R.B.’s
• Reminisce
• The River Cafe
• The River Room (Georgetown)
• Ronnie’s
• Shem Creek Bar & Grill
• Slightly North of Broad
• Stono Cafe
• The Yacht Club (Georgetown)

If I had just arrived to the South say, 10 minutes ago. I would venture to say I would have had an excuse. But having lived in the South for over 30 years and not one taste of Shrimp n’ Grits, is probally enough to get me booted and banned from this neck of the woods. Now in my defense I must say. Well, I have no defense. I cannot for the life of me, give you a good reason or even a bad reason, why I have never tried this well known dish. My only hope of redeeming myself was that I ate this savory dish at say……….8:30 am. That ought to count for something, don’t you think?

So here is how I happened upon my first Shrimp n’ Grits.

Innocently starting my morning with a plan to go to the opening of the Charleston Farmer’s Market. I headed out the door with my basket in tote (a Christmas gift courtesy of my sister). The parking angels secured me a top notch space close to the market. I was on my way through the crowds with my camera and new macro lense, pad and pen for important notes and insights, a few dollars to buy some good produce and comfy shoes to keep my feet happy.

I walked from one end of the market to the other scouting it out. That way I was able carry my items one way, which made things easier.

On my way back through the market, I saw a sign for Shrimp n’ Grits made by Savory Market and decided to stop for a look or two. You see this is the second time I thought of having Shrimp n’ Grits this week. That is two more times than I have ever thought about this dish in 30 years. The first time that I passed up the opportunity to order Shrimp n’ Grits this week was while eating at SNOB on Thursday. I have had regrets for 3 days now, not a good sign.

It was easy to get distracted at the farmers market. I could have spent the morning taking picutures. The photo of the produce was so lively with the spring colors that I decided to enter it in the Click: The Photo Event.

Wanting to stay focused I tucked my camera away and went back to my mission of eating Shrimp n’ Grits.

While I was waiting for the woman in front of me to get her Tomato Pie, which is another food I haven’t eaten. Tomato pie is next up on my foods to eat list as it looked good. Actually it looked like I would have to take a nap after eating it, better save that for a lazy Saturday.

Being a smart foodie that I am, when it was my turn to be waited on I inquired about the food.

Hello, Tomato Pie or Shrimp n’ Grits, which one do I want?

She looked at me and said, why don’t you get Shrimp n’ Grits, you can try her Tomato Pie.

Well, I don’t know her so I don’t think that is going to work out very well.

The woman, who just bought the Tomato Pie, looked horrified. I am sure she was thinking that this was a Southern custom to share with strangers, as she ran away as fast as she could. As a matter of fact I don’t think I have ever seen anyone run so fast while holding an ooey gooey Tomato Pie.

Once I regained my composure I sheepishly said, I haven’t eaten either before, so what do you think?

Oh honey, if you never had Shrimp n’ Grits before, go for it.

She was kind enough to throw a few extra shrimp on top for my photo shoot. I told her I would be back for the Tomato Pie next week and I was off eating my hearty breakfast. Let me tell you it was very good though not at all what I expected. I am curious now about the dish. Because I am curious I have decided to up the ante.

This Yankee is now in pursuit of the best Shrimp n’ Grits in Charleston. My kitchen included. As good as this was. I have nothing to compare it with. When I worked downtown this was the most asked question by visitors, where can I get the best Shrimp n Grits? You would think I would have be tired of saying, huh? By the time this year is over, I will have sampled Shrimp n’ Grits from one end of the pennisula to the other and will be ready for the famous question asked by most tourists. Where can I get the best Shrimp n’ Grits?

After my morning breakfast I continued on my journey to gather the fixings for the Chicken-Asparagus-Pecan Salad with Lemon-Honey Vinaigrette I have planned for this evening. I procurred my foodstuff and was on my way when…………….

Let’s face it; in the world of food it is so easy to get side-tracked. Which is why you see the picture of the donut guy thrown in here. Donuts are my favorite.

God willing if I live to be say, 70 years old. I am spending a year in search of the perfect donut. I figure by then who cares if I have an extra 10 pounds or so. Isn’t that the decade where anything goes; purple, red, donuts and ice cream?

For the record. I did not. Let me repeat. I did not eat a donut. Focus………..

Purchases were limited today, not because I didn’t want more. No, my husband slept in so I went alone. I so needed a sherpa today, and could not rouse him out from under the covers. Tough day playing golf yesterday and he was moving slow.

My big lesson for the day was; it is hard to shop with a full basket while eating Shrimp n’ Grits, drinking a cup of coffee while trying to take pictures navigating through a big crowd.

Asparagus; green and purple from Kennerty’s Farm along with some Honey. Tomatoes, sweet potatos, sweet red and green onions, and I had what is needed for the weekend.

Once home, I gave those Southern Cornmeal Muffins another try. Oh my goodness, I have died and gone to heaven. Come back for more on those tomorrow. A remake without buttermilk on this recipe and we have a hands down winner. The South can claim a victory on this one, Section 28 or not. Never, ever, ever will I put flour or sugar in my corn muffins again.

On second thought after eating the Shrimp n’ Grits followed by two of these muffins; maybe a nap would be a good idea? I could practice for the Tomato Pie next weekend.