I mean, just what is it with mainstream normie Americans and "shrimp and grits"?Is it a Forrest Gump thing? (never saw it)Is it the democratization of frozen farmed shrimp?Is it vacationing at Hilton Head? Apparently it's a gullah/low country thing?I ate all kinds of southern food growing up and I never heard of it as a specific dish until maybe twenty years ago, maybe sooner. I just don't get it.
I have only had it at Red Rooster which is a sort of neo-soulfood joint run by a swedish ethiopian man. It tastes really good, that's about all I can tell you. Don't know where he got the idea but I'm sure he didn't invent it.
I think that you're a lesbian with penis envy
>>21587123>swedish-ethiopian
>>21587164African-American ;^)
>>21587114>Is it vacationing at Hilton Head?Yeah, kinda. "Shrimp and Grits" blew up because some well known food writer in NYC went down to the south and had them, then wrote about it and it subsequently became a trendy thing. Sort of like "smashburgers" where someone in a big media market made it trendy, where people in the midwest had been having those at Steak n' Shake and other places for decades. Anyways, I can't remember all the details but that's basically the story; trendy meme foods have always been a thing unfortunately.
>>21587164>>21587165>coastal-plains
>>21587114i live in south carolina. i thought it was from here but idk>>21587170oh they have it other places now?
>>21587170So I looked it up. Food writers tend to credit it to the Gullah though in its simplest forms it has to be pre-Columbian.But the dish that has blown up over the last 40 years was created by the chef Bill Neal at the restaurant Crook's Corner in Chapel Hill, NC. Craig Claiborne wrote it up for the NY Times in 1985 as part of a profile of Bill Neal, who was a hot young chef at the time. That's when it took off but it seems to have really got a lot of national traction this century - maybe there's a new food service shortcut or three? >>21587730The yankee nation is positively bonkers for the stuff. Just google any shitty little town outside the south and "shrimp and grits" and you'll find it on menus. I don't get it, but I don't order it either. I had a family member that would always order anything "cajun" or "creole" on the menu just to complain about it, so I've seen enough horrors for one lifetime. I'm also just not a cheese and grits person. Mind you, the folks ordering it are frequently people that not too long ago would have turned their nose up at anything grits that wasn't labeled "polenta". But now it's pretty much how Americans eat grits. People are weird.I guess I have to try the Bill Neal recipe that's floating around. It does look good.
