A Brand New Series--The Great Shrimp and Grits Survey of the South

As a lifetime Southerner, there are some things I just take pride in.  Our beaches, mild winters, friendliness, culture, great cities and small towns; I love it all. 

One of the best things is our food--fried chicken, red eyed gravy, church picnic potato salad, barbeque, and green bean casserole are the stuff of Southern culinary legend.  A particularly Southern item that is probably misunderstood is the classic dish of shrimp and grits.  First, let's dispel one myth.  The grits used in shrimp and grits are not your typical grits most of the country thinks of when the name "grits" is mentioned.  These grits are especially made for this dish and have an altogether different consistency and taste than anything you may have experienced with products from the grocery store straight out of the microwave.

As a true fan of this uniquely southern treat, I decided to work my way through the south sampling shrimp and grits.  I have had shrimp and grits in Savannah and Charleston--the holy grails of southern cuisine and most people assign the origins of shrimp and grits to one of these. I want to find lesser known locations; the small town take on the subject. At the same time I will be reporting on some interesting bed and breakfasts, resorts, and other accomodations that you may not have even know exist.  I know it's a tough job, but as always, I am willing to take one for the team--you gals my readers! I appreciate your  input, and if you know of a lovely local spot that serves a great shrimp and grits--send me an email.  I would love to hear from you!  Well, I better go to the gym, all this delicious food--I am going to need it!  Until my next installment--happy eating!

Sandy

Sandy, the diva cruiser, is actually Sandy Wheeler, independent contractor for Connie George Travel Associates.  She can be reached for comment on this or any other of her blogs at sandy@cgta.com.  Follow her adventures on Twitter @divacruiser or www.SandyWheelerTravel.com.