Charleston: Shrimp and Grits
Easily the most classic southern food, shrimp and grits just begs to be ordered with the charming southern drawl of the best place to find it: Charleston.
This South Carolina staple used to be called "shrimps and hominy," hominy being the term Charlestonians used for cooked grits until after World War II. Despite being assigned to “supper” these days, it was a breakfast dish back then, and a very popular one during the June to October shrimp season.
The name changed but the soul of the dish remained: made with seafood, bacon, corn, cheese and with a refreshing zing of lemon to balance the flavors. No doubt, this dish is best enjoyed while “sitting a spell” along the historic streets of this charming city, sipping on a sweet tea and letting the street musicians help you find a perfect sway. We’d venture to say there’s no chance you won’t find comfort in this classic comfort food and quaint locale.