A native to low country South Carolina (Charleston, in particular) “shrimp and grits” originated as a simple dish of shrimp cooked in butter or bacon fat served over a bed of plain grits and eaten for breakfast by sailors and fishermen in the 20th century. But now... mow it's so much more.
Whether you’re a Southern or not, shrimp and grits is a dish that you need to try at least once in life!
When: Tuesday, January 29
Time: 5:30-7:30 p.m.
Instructor: Lindsay Smith
Cost: $25 Member; $50 Non-member