Grits were invented by American Indians, likely by the hunter/gatherer/farming tribes in the southeastern US. So while there’s no doubt that the slaves brought many great dishes with them, shrimp and grits was absolutely not one of them. Though a slave already IN the US may have come up with an early version of it.
OT: SC's Most "Idiotic" Dish
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Grits were invented by American Indians, likely by the hunter/gatherer/farming tribes in the southeastern US. So while there’s no doubt that the slaves brought many great dishes with them, shrimp and grits was absolutely not one of them. Though a slave already IN the US may have come up with an early version of it.
Yeah I’ve read this too. An article was made about it in the 80s and that’s when it was “popular”. My grandma who grew up near Myrtle says she’s never heard of it until I mentioned why did she never cook it after I visited Charleston and saw it in college. She could make the best chicken bog though. We moved to upstate when I was in elementary school and nobody knew about chicken bog. If shrimp and grits has been a “traditional dish” it must have been a Charleston/low country thing because it wasn’t a Grand Strand/ Pee Dee thing.
There was a popular song some years back entitled "Poke Salad Annie". Sallet and Salad are the same.
Peanuts dumped into an RC Cola and then drinking/eating it
True. It is probably an adaption from an old African recipe using a different grain/cereal staple that they had access to, such as semolina....which is similar to grits but made from wheat instead of corn and was popular in Africa or Barbados. Evidently, they also made something similar to cornbread from it.
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Not when they had RC Draft Cola. That put Coke and Pepsi to shame....to bad it didn't catch on.
The first time I ate shrimp and grits was at Magnolia's in Charleston. Since then I have tried them in many restaurants but haven't had any better. Anything other than shrimp, Andouille sausage and country ham gets too complicated, although I usually add a chopped green pepper and onion. I always cook grits in chicken broth instead of water.
The way I originally had it at Abe's was with tasso ham (similar to andouille) and tasso ham gravy, topped with scallions (I think). The grits were large fried squares of grits....there was some history as to the reason why the grits were fried.
I had them with fried grits squares at a restaurant in Tallahassee. They were pretty good.
Grits are commonly served with fish so shrimp seems a natural. The best Shrimp and Grits I've had was at the Blue Marlin on Gervais. They use heavy cream in their grits.
Old McDonald's Fish camp in North Augusta features a grits bar.
Old McDonald's Fish camp in North Augusta features a grits bar.
What I miss …. Stopping at a filling station and having a choice of what is in the big jars on the counter. 3 jars years ago. Do I want to dip for a pickled egg, a pickled pig’s foot, or a sausage? Rarely can you find those anymore though there are still some places that have these.
When you poured the peanuts into the Coke, did you travel for the Coke to see who paid?
When you poured the peanuts into the Coke, did you travel for the Coke to see who paid?
