The dish was most often referred to as Breakfast Shrimp and Grits or Shrimps and Hominy. The earliest recipe that I could find is from the 1930 edition of “Two Hundred Years of Charleston ...

If you want to try the shrimp and grits that put shrimp and grits on the map, get yourself to Pleasant Street as soon as ...

Add the shrimp and sauté for about 3 minutes. Deglaze the pan with the chicken stock. Add the herbs and simmer for about 3 minutes. Add salt and pepper to taste. Serve by ladling grits into a ...

Neal often traveled to Charleston and had shrimp and grits on his menu — the NYT published the recipe and interest took off.