Elizabeth Karmel cooks and writes about food drink and travel. My journey with “shrimp and grits” all started with the shrimp and grits that I ate growing up in North Carolina. It is well ...

This story has been updated to correct the location of Purple Poulet. The first time I had shrimp and grits – I mean really good, authentic Southern shrimp and grits – was at a place called ...

This hearty stew combines West African ... Its bold, comforting flavors warm you up, no matter the season. Shrimp and grits may appear simple at first, but this dish surprises you with its ...

Add the shrimp and sauté for about 3 minutes. Deglaze the pan with the chicken stock. Add the herbs and simmer for about 3 minutes. Add salt and pepper to taste. Serve by ladling grits into a ...

Season with salt. Spoon grits into bowls and top with tomato stew and aromatic oil. Garnish generously with torn basil leaves, a pinch of salt and extra olive oil. Serve immediately.