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Shrimp

Frank McMahon of Hank’s and Brasserie Gigi shares three dishes starring local shellfish

Grits, more commonly called “hominy grits” by Charlestonians, are as much a part of the Lowcountry diet as the shrimp placed atop them (an 1894 News & Courier article stated, “hardly a family in the city does not have this dainty little crustacean served for breakfast”). While the two ingredients were first paired for morning repast, these days they’re thankfully found on restaurant menus for every meal



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