South Carolina: Shrimp and Grits

At TNBD, we’re continuing our series featuring a recipe from a different U.S. state every day! Today’s stop is South Carolina, home of the rich and comforting Shrimp and Grits.

Shrimp and Grits is a classic Southern dish that perfectly balances coastal flavor with hearty comfort. Traditionally, it features tender, sautéed shrimp cooked with garlic, butter, and often a touch of smoky bacon or sausage, served over a bed of creamy, stone-ground grits. The grits are slow-cooked until smooth and velvety, often enriched with cheese for extra richness. The combination creates a dish that’s savory, slightly smoky, and deeply satisfying—Southern comfort food at its finest.

Often garnished with green onions or a splash of hot sauce, Shrimp and Grits can be dressed up or kept simple. Whether served for brunch, lunch, or dinner, it delivers bold flavor with a comforting, home-cooked feel that has made it a staple across the South.

Shrimp and Grits has its roots in the Lowcountry region of South Carolina, particularly along the coastal areas where fresh shrimp were abundant. Originally known as a humble fisherman’s breakfast, it was a simple combination of shrimp cooked in fat and served over grits—a cheap and filling staple made from ground corn.

Over time, the dish evolved as it moved from home kitchens into restaurants. Chefs began adding ingredients like bacon, cheese, garlic, and spices, transforming it into a more complex and refined dish while still honoring its rustic origins. By the late 20th century, Shrimp and Grits had become a signature dish of Southern cuisine, celebrated well beyond its coastal beginnings.

Today, Shrimp and Grits stands as an iconic representation of South Carolina cooking—rich in history, full of flavor, and rooted in tradition. From upscale restaurants to family tables, it continues to showcase the perfect blend of simplicity and Southern culinary creativity.