Is Shrimp and Grits Still a Popular Order in Charleston? | Eater Carolinas
"A longtime Lowcountry restaurant where shrimp and grits remain a top seller—using roughly 8,000 pounds of grits annually—and whose house version, created in 1982 by the owner's father, features cheesy grits and a bacon-infused barbecue sauce." - Erin Perkins
