Chef Billy Parisi shows you what amazing food you can make using frozen foods
A modern classic that originated in the early 1980s as a breakfast entrée has made its way to become one of brunch’s most sought-after dishes. Shrimp and grits is an iconic Southern specialty with savory flair.
The name alone has a warm and comforting appeal to it. One of the first restaurants to include shrimp and grits on its menu was Crook's Corner in Chapel Hill, North Carolina, which used Cheddar and Parmigiano-Reggiano topped with crumbled bacon and green onion. This dish has since traveled to the menus of fine-dining establishments and even warranted an entire book, by Natalie Dupree, which was published in 2006.
If you’re hosting a brunch for your friends, this effortless and tasty dish will definitely be a hit. There are a ton of variations and toppings for shrimp and grits — some tasty options include diced ham, brisket, goat cheese, basil, and kale. While there are many ways to make it, here’s an easy recipe to get you started.