Wes-Stepp-Shrimp-Grits-Recipe-Video

Fresh Wanchese Green Tail Shrimp Kicks it Off!

When it comes to Southern foods, specially on coastal areas like the Outer Banks, what could be more iconic than shrimp and grits? The Red Sky is famous for it, with raving fans demanding it on the menu year round. In this quick video, Chef Wes combines the sweetness of Wanchese Green Tail Shrimp (fresh off the boat) with local tomatoes from currituck and his unique “redneck risotto” grits to make this mouth watering shrimp & grits:

About Shrimp & Grits

Shrimp and grits, one of the South’s beloved foods, leaves a lingering taste and a folkloric mystique that borders on the mystical.

– Nathalie Dupree, the noted Southern food writer and cooking show host

An in-depth SeriousEats article examines the recent history of the dish, outlining its humble origins:

The dish started out as “shrimps and hominy,” since hominy was the term Charlestonians used for cooked grits until well after World War II. It was a breakfast dish, and some Charlestonians ate it every morning during shrimp season, which runs from June until October. Back then, it was made with “creek shrimp,” the small, sweet-flavored immature shrimp that were caught in hand nets in the tidal creeks that snake through the Lowcountry marshes. (Ocean-going trawlers that bring in the jumbo shrimp from offshore didn’t start working South Carolina waters until after World War II.)

Shrimps and hominy remained an obscure regional dish for decades, one that was prepared and eaten in people’s home, not restaurants. But something happened in the closing decades of the 20th century to transform shrimp and grits into one of the archetypal dishes of Southern cuisine.

From hominy to redneck risotto grits, we highly recommend this phenomenal combo. Stop by and have some at the Red Sky Cafe!