Shrimp and grits as a restaurant dish was codified by Bill Neal at Crook's Corner in Chapel Hill in the 1980s, which makes the Triangle its American birthplace. The dish as served in Durham uses NC coast shrimp (caught from Pamlico Sound and Core Sound) over stone-ground grits from Anson Mills or a NC mill. The Counting House at the 21c Hotel is the most consistent Durham kitchen producing it in the tradition; Nzinga's Kitchen serves a Creole version with andouille that brings Louisiana influence to the NC framework.
Featured by TableJourney as a signature dish of Durham. See the Durham signature dishes guide for the canonical version.
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