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 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 ...

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 ...

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.

The grits are loose and creamy ... stirring frequently so the stew does not stick to the bottom of the pot. Be cautious - it really will scorch the pot! Add the potatoes 1 hour before serving ...