Maggie's Farm

The Shrimp and Grits I had on Saturday in Alabama were served hot in large Martini glasses with a tiny silver spoon. It was something new to me. Like a dessert. The shrimp and sauce were spooned on top of the grits.

I detected a faint hint of cilantro and lime in the shrimp sauce, but I do not have the recipe. The shrimp were sweet as sugar, fresh from the Gulf, and bite-sized - about an inch long. I do prefer the tender little ones to the big ones for most purposes.

I learned the below from this site (which includes one of the countless recipes for this treat)

In the Low Country of South Carolina and particularly Charleston, shrimp and grits has been considered a basic breakfast for coastal fishermen and families for decades during the shrimp season (May through December). Simply called 'breakfast shrimp," the dish consisted of a pot of grits with shrimp cooked in a little bacon grease or butter. During the past decade, this dish has been dressed up and taken out on the town to the fanciest restaurants. Not just for breakfast anymore, it is also served for brunch, lunch, and dinner.