Not 'Low Country cuisine.' This is a Gullah Geechee original — Sea Island shrimp over stone-ground grits, born in Black hands on the Carolina coast.
Gullah Geechee women sold shrimp and grits as a breakfast food on the streets of Charleston and Beaufort for over a century. When Charleston restaurants put it on menus in the 1980s, they named it 'Low Country cuisine' without naming its Black origin.
Wild-caught shrimp is one of the highest iodine foods available — iodine deficiency is linked to thyroid dysfunction, fatigue, and metabolic slowdown. Choline supports brain function and cardiovascular health. Stone-ground grits retain the germ and carry more nutrients than instant.
Use stone-ground grits — 30–40 minutes, not comparable to instant. Cook in water or low-sodium chicken stock with a small amount of butter. Shrimp: peel, devein, season with smoked paprika, garlic, and black pepper, cook 90 seconds per side in a hot cast-iron pan.
Free, no account needed to ask.