Chef Brian Justice of Tasteful Temptations Catering (St. Simons, Ga.).
Karen Bolin's eclectic take on the southern comfort food uses Cajun sausage, creole seasoning and a flavorful salsa.
Recipe: Karen Bolin’s Shrimp & Grits
What could be better than a dish made with bacon-wrapped shrimp, grit cakes and Hollandaise sauce?
Chef Hutchinson’s dish won the People's Choice Award for Best Shrimp and Grits at the Shrimp and Grits Festival last year.
The flavor the shrimp really stands out thanks to the use of tomatoes and prosciutto in this dish.
This savory dish uses fresh shrimp, local hand milled grits, hickory smoked bacon and Parmigiano-Reggiano.
Harlan won the 2011 amateur cooking competition at the annual Shrimp and Grits Festival with this flavor-packed dish.
Add sweetness to this dish by using fresh, quality shrimp still in the shell. Take your time and cook the grits low and slow to add even more flavor.
Shrimp and grits is an unlikely but delicious combination that is making its way from the South to the rest of the country. Check out these great takes on the iconic comfort food.