When I moved to Charleston in 2005, Southern food dominated the food scene, especially shrimp and grits. Locals made their ...

Creamy soft grits with a medley of soft vegetables over it. Tender shrimp with a perfect sauce to go along. Here is my ...

The dish was most often referred to as Breakfast Shrimp and Grits or Shrimps and Hominy. The earliest recipe that I could find is from the 1930 edition of “Two Hundred Years of Charleston ...

The odd pairing of shrimp and grits first appeared in the “Charleston Receipts” cookbook in 1950. But most historians and authors say it was cooked in Africa and Lowcountry homes well before ...

The one-time Charleston resident died Monday in Raleigh ... If freezing, omit the greens until reheating. Note: Grits cook in different amounts of time. Quick grits will cook in 5 minutes ...

You've probably heard about the shrimp po' boy, the catfish, the grits, and the lemon meringue ... has been a proving ground for many in the Charleston food scene from both front- and back-of ...