Whether it’s a succulent pot roast, cheesy casserole, or warming, savory stew, we love Sunday supper. It’s a dinner party without the formality, where family and friends gather for easy conversation and good food – lots of it!
This week, make the iconic Southern dish, shrimp and grits. We think this is the perfect Sunday Supper because honestly, who doesn’t love shrimp and grits?
Our favorite crustacean-themed dish did not gain its cult-status until the year 1985, when New York Times writer Craig Claiborne wrote an article about Chef Bill Neal’s Chapel Hill, N.C., restaurant Crook’s Corner. Claiborne raved about Neal’s sophisticated yet comforting Southern fare, in particular, his “savory blend of shrimp with cheese grits.”
Claiborne’s writing and Neal’s cooking inspired many Southern chefs to create their own versions of shrimp and grits. We’ve rounded up Neal’s recipe (which is still on the menu today), plus three more from notable Southern chefs.
We’ll leave you with this quote from a Charleston newspaper article in the 1950s that captures the Southern sentiment for grits.
“An inexpensive, simple, and thoroughly digestible food, [grits] should be made popular throughout the world. Given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of grits is a man of peace.”
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Chef Neal’s Recipe: Crook's Corner Shrimp and Grits Chapel Hill, N.C.
Chef Robert Stehling’s Version: Hominy Grill's Shrimp and Grits Charleston, S.C.
Charleston Grill’s Chef Michelle Weaver’s Version: Michelle's Lowcountry Shrimp and Grits Charleston, S.C.
True Midtown Kitchen's Chef Wesley True: Wesley's Gulf Coast Shrimp and Grits Mobile, Al.