These days, just about every Southern chef has their own riff on shrimp and grits. Whether you prefer the traditional Lowcountry method, an aromatic interpretation using Indian spices, a remix with Creole flair, or all of the above, we’ve rounded up our favorites.
How to Make Classic Shrimp and Grits
Take cues from generations of cooks on Edisto Island, South Carolina: Master this basic recipe, then build on it.
A Refreshing Remix of Classic Shrimp and Grits
Sam Davis, G&G Club’s former executive chef, adds a sweet Creole spin to a Southern favorite.
Shrimp and Grits with Grits Crust and Shrimp Butter
In this elevated take on battered shrimp, grits do double duty as a coating.
Nikhil Abuvala’s Indian-Spiced Shrimp and Grits
A twist on a Southern classic, from the chef bringing world flavors to Florida’s 30A.
The Ultimate Charleston Shrimp and Grits
The chefs at the Glass Onion use a non-traditional technique for slicing shrimp to lighten up the dish and make it easier to eat.
Chef Ann Kim’s Curried Shrimp and Grits
With a dash of curry powder and a swirl of coconut milk, this recipe blends the Bay Area and the South.
Shrimp and Carolina Gold Rice “Grits”
A Beijing-born chef offers a Chinese-accented take on a Lowcountry staple.
Italian-Style Shrimp and Grits
Crispy fried polenta cakes take the place of creamy grits in this tasty version.
Sea Island Shrimp & Grits
Author and TV fixture Carla Hall adds aromatics, vegetables, and herbs to give her rendition from-the-garden freshness.