Savory Southern shrimp and grits

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. 

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    Chef Brian Justice of Tasteful Temptations Catering (St. Simons, Ga.).
    Harlan Hambright
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    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
    Karen Bolin
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    What could be better than a dish made with bacon-wrapped shrimp, grit cakes and Hollandaise sauce? Recipe: Luke Garvey’s Shrimp & Grits Benedict
    Jekyll Island Authority
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    Chef Hutchinson’s dish won the People's Choice Award for Best Shrimp and Grits at the Shrimp and Grits Festival last year.  Recipe: Chef Abigail Hutchinson’s Shrimp–n–Grits
    Chef Abigail Hutchinson, The Jekyll Island Club Hotel
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    The flavor the shrimp really stands out thanks to the use of tomatoes and prosciutto in this dish. Recipe: Rebecca Lang’s Atlantic Shrimp and Grits
     
    Jennifer Davick
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    This savory dish uses fresh shrimp, local hand milled grits, hickory smoked bacon and Parmigiano-Reggiano. Chef Michelle Weaver’s Shrimp and Grits
     
    Iain Bagwell for Southern Living
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    Harlan won the 2011 amateur cooking competition at the annual Shrimp and Grits Festival with this flavor-packed dish.  Recipe: Harlan Hambright’s International Georgia Shrimp and Grits
     
    Harlan Hambright
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    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. Recipe: Chef Whitney Otawka’s Georgia Shrimp and Grits
    Whitney Otawka
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    Harlan Hambright of Saint Simon’s Island, Ga., preps his award-winning meal.
    Harlan Hambright
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    Hambright stands with the plaque he won for his International Shrimp and Grits recipe.
    Harlan Hambright
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