When in the South, you eat Shrimp and Grits.
Chef Shane Whiddon of Virginia’s on King in Charleston, South Carolina sits down with The Southern Weekend to discuss the evolution of shrimp and grits, and the importance of upholding its Southern roots.
Shrimp and grits: Southern roots – Here’s what Chef Whiddon says
“Traditionally it was made very simply, with grits cooked in milk, and garlic and butter for the shrimp, and that’s it.”
“People have put many spins on it. Peppers, tomatoes, different sausages, different hams. It just kind of depends on the area and what different types of ingredients they have available as staples.”
“We want it to be a reflection of the food in this area, and food in the South in general.”
“Not misrepresenting southern food is a big responsibility for everyone. It’s not just about putting bacon on something and calling it ‘Southern.’ That’s just not what it’s about.”
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