After wrapping up my first Whole30 I went all in on vacation with one of my favorite meals at a favorite restaurant. Not the spot in Charleston to go, but definitely worth it (and easier to get into than the most talked about), High Cotten has always done traditional Southern dishes particularly well. And they’re often done with a modern twist.
What is the meal I always go back there for? The Shrimp and Grits. It took years for me to finally eat grits. My dad spent time showing me how I could add whatever I wanted to them. It also took someone putting a bowl of them in front of me topped with shrimp, Andouille sausage, tomatoes, and fresh okra.
I think the secret to this being so excellent is the Getchie Boy Grits and the fresh okra and tomatoes. I’ve run across a few recipes that work, but still finding the version I can make at home.