Charleston’s Enduring Love for Shrimp and Grits

Charleston’s Enduring Love for Shrimp and Grits

In the heart of Charleston’s ever-expanding culinary landscape, the iconic Southern dish, shrimp and grits, continues to maintain its charm. Despite the influx of non-Southern restaurants offering diverse international cuisines, this perennial southern favorite still wins the hearts of both tourists and locals alike.

The Origin and Evolution of the Dish

Shrimp and grits, an integral part of Charleston’s culinary identity, traces its roots to the contributions of enslaved Africans. The dish rose to national prominence in 1985, following an article by New York Times writer Craig Claiborne about Chapel Hill institution Crook’s Corner, where chef Bill Neal featured shrimp and grits on his menu.

Southern culinary experts Matt and Ted Lee witnessed the meteoric rise in the popularity of shrimp and grits and credit it for revolutionizing the perception of Southern food. This comfort food, once confined to home kitchens, has increasingly found its place in upscale menus and continues to inspire chefs to offer their unique interpretations of the recipe.

Shrimp and Grits – The Charleston Experience

Charleston restaurants, despite their varied cuisines, unanimously bear testimony to continued popularity of shrimp and grits. At 82 Queen, a Lowcountry restaurant, shrimp and grits continues to be a top seller, proving its enduring appeal. In fact, the restaurant consumes around 8,000 pounds of grits annually, a clear testament to the dish’s popularity.

When chef Chris Stewart opened the Glass Onion in 2008, he initially refrained from including shrimp and grits to his menu. However, popular demand compelled him to add this southern classic, which quickly gained popularity for its authentic taste and creative presentation.

The Culinary Culture of Charleston

In Charleston, shrimp and grits is enjoyed not just as a restaurant dish but as a significant part of their family and cultural heritage. According to Nigel Drayton Sr., proprietor of Nigel’s Good Food, shrimp and grits was a cost-effective way of feeding families. This gastronomic connection between Charleston’s traditional lifestyle and its culinary culture is an integral part of its appeal to locals and tourists alike.

The Verdict

From the distinct taste of fresh shrimps to imaginative recipes that carry the touch of nostalgia, shrimp and grits continues to remain a popular choice on Charleston’s menu. As shared by Matt Lee, it is as much a cultural icon in Charleston as gumbo is in New Orleans.

Over the years, Charleston has seen a dramatic rise in its culinary scene, attracting diverse international cuisines and ingredients. Yet, it’s clear that the shrimp and grits holds a unique spot, making it a must-try for any visitor and a comfort food for the locals.