In shrimp and grits, what seafood is the star?

In shrimp and grits, shrimp is the star seafood. The dish pairs cooked shrimp with creamy ground-corn grits, creating a combination of briny seafood, savory seasonings, and soft, rich cornmeal.

Shrimp and grits developed from Lowcountry and Gullah Geechee food traditions along the South Carolina and Georgia coasts. Early versions were often a simple breakfast of shrimp cooked with grits, but the dish later became a restaurant staple and gained nationwide attention.

Recipes vary widely. Shrimp may be sautéed with bacon, garlic, onions, peppers, or a tomato-based sauce, while the grits can include butter, cheese, or cream. Crab or other seafood can appear in variations, but they do not replace shrimp in the dish’s standard name and identity.

Grits are made from ground corn, usually dent corn, and are related to Italian polenta, though regional corn varieties and cooking traditions differ.