Southern Cuisine: shrimp and grits

Wilson Gray hwgray at GMAIL.COM
Wed Aug 13 20:33:47 UTC 2008


FWIW, I've heard it referred to as "_shtrimp_ & grits" by a former
roommate who was a "North Carolina river-cricket," i.e. a black native
of North Carolina.

-Wilson

On Wed, Aug 13, 2008 at 3:05 PM,  <RonButters at aol.com> wrote:
> ---------------------- Information from the mail header -----------------------
> Sender:       American Dialect Society <ADS-L at LISTSERV.UGA.EDU>
> Poster:       RonButters at AOL.COM
> Subject:      Southern Cuisine: shrimp and grits
> -------------------------------------------------------------------------------
>
> Well, shrimp and grits "got to central north carolina" cuz folks in central=20
> north carolina (including Bill Neal when hed was alive) go to the beach a=20
> lot--usually from Morehead City down to northern Georgia. At least as many s=
> hrimp=20
> are hauled in on the NC coast as are in the Gulf. Lagasse probably got it fr=
> om=20
> Bill Neal.
>
> Folks in Savannah would probably deny the putative Charleston origins, since=
> =20
> Charleston and Savannah would never agree that the other had invented=20
> anything--certainly nothing as worthwhile as shrimp and grits.
>
> In a message dated 8/13/08 1:02:02 PM, zwicky at CSLI.STANFORD.EDU writes:
>
>
>> On Aug 13, 2008, at 9:38 AM, Ron Butters wrote:
>>=20
>> > Arnold Zwicky suggests that New Orleans is the source of the popular
>> > menu
>> > item shrimp and grits. I have a different suggestion.
>> >
>> > The North Carolina chef, Bill Neal, is credited with having
>> > popularized
>> > shrimp and grits in the 1980s...
>>=20
>> the two ideas are not necessarily incompatible.
>>=20
>> shrimp and grits turns out to be a classic dish of charleston, and the
>> low country of south carolina in general.=A0 but it has also become a
>> "hot" dish in new orleans (quite likely by diffusion from south
>> carolina).=A0 it's in Emeril Lagasse's New New Orleans Cooking, and is a
>> standard menu item in trendy new-orleans-style restaurants in other
>> places (along with gumbo, jambalaya, etouffee, etc.).
>>=20
>> its spread to n.o. would make a lot of sense, since n.o. is in the
>> midst of shrimping country.
>>=20
>> how it got to central n.c. is another question.
>>=20
>> arnold
>>=20
>
>
>
>
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