Few dishes represent southern cuisine better than shrimp & grits. At first, shrimp & grits seem like an odd couple – seafood for breakfast? The concept is uncommon. But we can’t let that hold us back, for we would be depriving ourselves and others of this extremely compatible combination!
Often associated with the South, shrimp and grits originated in the low country of Georgia & South Carolina, specifically in Charleston. Due to it’s undeniable appeal, it then spread to the rest of the South, and then into other areas of the country. Chef Jeff was first introduced to this southern dish while working as a butcher in Durham alongside Andy McGowan (of Piedmont, Geer Street Garden, and The Boot in Durham). Now, our incarnation of this dish can be found on our weekend brunch menu (Saturday & Sunday 10-2 AM).
The best part about Shrimp & Grits? You can make it at home! Whether you’re entertaining guests, or having a decadent breakfast at home, this recipe will not disappoint. Here’s Jeff’s interpretation of this comfort food classic.
General Store Shrimp & Grits
Stone-Ground Grits (Guilford Mills is our favorite!)
Begin by preparing grits as directed by its packaging, according to serving size. Add white cheddar to your liking. While the grits are cooking, prepare bacon as you would normally, but on the crispy side. Cut or crumble bacon to be added in a later step. In a separate pan, saute button mushrooms, about six per person, followed by the shrimp (six per person). Then add bacon and garlic to taste. Add fresh squeezed lemon juice and tabasco sauce to kick it up a notch. Garnish with diced scallions.
This is our take on an iconic southern recipe. We hope brings a little southern flair to your kitchen!