Stone-ground white grits with sauteed Georgia shrimp, andouille or tasso ham, often finished with tomato gravy or a butter sauce. The canonical Lowcountry plate served at breakfast and dinner alike.

Lowcountry watermen ate shrimp over grits at breakfast through the 19th century, a working-river dish documented across Gullah Geechee communities from Savannah to Charleston. Bill Neal's 1985 Crook's Corner version (Chapel Hill) opened the dish to national restaurant menus; Elizabeth Terry and successive Savannah chefs adapted it for the city's dinner programme through the 1990s. Variations now run through every Lowcountry kitchen.

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

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

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