The earliest recipe that I could find is from the 1930 edition of “Two Hundred Years of Charleston Cooking” cookbook, and the shrimp are sautéed in butter and added to hot grits. It was at ...

Southerners have taken shrimp and grits up a notch with the addition of a Béchamel, or white sauce. Thick and comforting, adding this sauce to the dish will make sure no one will leave hungry.

The key here is to cook your grits on medium-low heat to ensure they stay creamy and don’t stick to the bottom of the pot. Remove them from the heat while you prepare the shrimp. For the best results, ...

add the shrimp and cook, stirring, until they turn pink and curl, 4 to 5 minutes (do not overcook). Season with salt and pepper. (For a spicier taste, add additional cayenne.) Place the grits on ...