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When I am in South Carolina, I can’t get enough shrimp and grits. The classic recipe is comfort food at it’s finest!
As we close out Southern Food month, I knew better than to try my Yankee hand at the traditional recipe that’s delicious for any meal of the day. Instead I decided to put my own spin on this dish.
Instead of shrimp stock, I added my bourbon barbecue sauce to the shrimp as they sautéed. I think it’s the perfect hint of sweet and spicy to compliment the grits. Read more