Shrimp and grits is Southern coastal Carolina-rooted shrimp sauteed with andouille or tasso and white wine, served over creamy stone-ground white grits with sharp cheddar.

Shrimp and grits is rooted in the Carolina Lowcountry and Gullah Geechee Sea Islands tradition, where breakfast cooks added local creek shrimp to morning grits through the 19th and early 20th centuries. Bill Neal at Crook's Corner in Chapel Hill brought the form to national fine-dining attention in 1985, and the dish swept down through the Southeast as a brunch and dinner staple. In Central Florida it became the canonical Southern brunch order; SoCo and The Ravenous Pig both run a refined version. Orlando's freshwater-shrimp aquaculture also feeds the dish locally.

2 editor picks for Shrimp and grits in Orlando, ranked by editorial score. All Orlando signature dishes · Shrimp and grits across every city.

Also in: Birmingham, Charleston, Charlotte, Greenville, Savannah.

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