As a food historian and passionate Southern cuisine enthusiast, I’ve always been intrigued by the origins of shrimp and grits Y’all might be surprised to learn that this iconic Southern dish has quite a complicated history, deeply rooted in African American culture and the era of slavery
Let me break down what I’ve discovered through years of research and conversations with other food historians.
Quick Answer
Yes, slaves did eat shrimp and grits, particularly those living in coastal regions. The dish originated as a humble breakfast meal among enslaved people who combined their corn rations with seafood they could catch themselves. However, their version was much simpler than today’s fancy restaurant variations.
The Origins of Grits in Slave Diets
Before we dive deeper, here’s what you need to know about grits during slavery:
- The Muskogee tribe originally created grits by grinding corn with stone mills
- European settlers learned about grits through trade with Native Americans
- Plantation owners provided grits as basic rations to enslaved people
- Grits became a staple food in slave diets by the 17th century
How Slaves Got Access to Shrimp
Many folks wonder how enslaved people managed to get shrimp Here’s the tea
- Coastal slaves often caught shrimp secretly using nets and traps
- Some plantation owners provided salted fish and shellfish as rations
- The Gullah Geechee people (descendants of West African slaves) were particularly known for catching and cooking shrimp
- Slaves working as fishermen had more regular access to seafood
The African Connection
Here’s something wild – the combo of shellfish and corn-based dishes actually came from Africa! Michael Twitty, a renowned food historian, traced similar dishes back to Mozambique. This means our beloved shrimp and grits has deeper roots than many realize.
The Evolution of Slave-Era Shrimp and Grits
The way slaves prepared shrimp and grits was pretty different from what we see in fancy restaurants today
Original Preparation
- Simple combination of boiled grits and shrimp
- Often cooked in one pot
- Minimal seasoning
- Sometimes used seawater for extra flavor
Modern Variations
- Cheese and cream added
- Fancy toppings like bacon and mushrooms
- Complex sauces
- Multiple cooking techniques
The Post-Slavery Journey
After emancipation, shrimp and grits remained popular in Black communities along the coast. But check this out – it didn’t become famous nationwide until the 1980s! That’s when Chef Bill Neal at Crook’s Corner restaurant in North Carolina made it fancy.
Impact on Modern Southern Cuisine
Today’s shrimp and grits might look different, but we can’t forget its humble beginnings. Here’s how it’s changed:
- Moved from breakfast to dinner menus
- Became a high-end restaurant staple
- Spawned countless variations across the South
- Represents the fusion of African, Native American, and European influences
Cultural Significance
I think it’s super important to remember that this dish represents more than just tasty food. It shows how enslaved people:
- Made the most of limited resources
- Preserved their African culinary heritage
- Influenced American cuisine
- Created lasting cultural contributions
Keeping It Real: Modern Takes vs. Traditional
Some folks still prefer the simple version closer to what their ancestors ate. As Robert Stehling from Hominy Grill says, when customers ask for “just plain shrimp and butter,” he knows exactly what they mean – they’re looking for that connection to the past.
Wrapping It Up
So yeah, slaves definitely ate shrimp and grits, but their version was born from necessity and creativity rather than fancy cooking. Next time you’re enjoying this dish at a restaurant, remember its humble beginnings and the incredible story behind it.
Pro Tips for Making Traditional Shrimp and Grits
If you wanna try making it the old-school way:
- Use stone-ground grits
- Keep the seasonings simple
- Cook everything in one pot
- Let the natural flavors of the shrimp shine
- Skip the fancy toppings
The history of shrimp and grits reminds us that some of our most beloved dishes came from people making the best of what they had. Pretty amazing how a simple meal of necessity became such an important part of Southern food culture, right?
A Southern American classic with deep historical ties to the Gullah Geechee people
As part of my series, “The Dish I Wish You Knew,” Rose’Leigh and her cat Casper debunk stereotypes about American food by explaining the history behind shrimp and grits. Shrimp and grits, or scrip and grits, as called by the Gullah Geechee people, is a creamy dish made with corn grits, cheddar, bacon, cilantro, and onion.
While most people believe Americans do not have a food culture, and all Southern food is the same, Rose’Leigh shows us an excellent example of the great depth and history behind some of America’s most beloved dishes.
As Rose’Leigh says, shrimp and grits is a traditional Southern American dish that originated from the Gullah-Geechee people. The Gullah-Geechee people were enslaved people taken from the West African country, Sierra Leone. They were brought to the low coastal areas of The United States, including Charleston, South Carolina, and Savannah, Georgia, because of their knowledge of farming rice fields. While they worked the rice fields, they were largely secluded, and it was easier for them to preserve their African culture and even create their own language, Gullah. The dialect they spoke was Geechee. Rose’Leigh and many other African Americans living in the south still speak Geechee to this day.
Shrimp and grits were created when the Gullah-Geechee people used grits, a gift from Native Americans. They combined them with shrimp and other tasty ingredients. Back in the day, shrimp was considered an undesirable ingredient, and the slave masters fed it to the Africans. However, they made the most out of what they were given and were able to create an amazingly flavorful and creamy dish. If Rose’Leigh were to describe the taste of this dish in one word, she would say it is good. The grits combine perfectly with the cheesiness of the cheddar and the slightly smoky flavor of the bacon. Shrimp and grits almost have a sweet and salty combination from the natural sweetness of the crunchy shrimp.
Shrimp and grits show the resiliency and history behind common American dishes. It is a perfect example of what I was aiming to achieve with this series. This dish has a strong history that represents the struggles African Americans faced and the beautiful dishes they created in the face of hardship. Although the stereotype is that African Americans do not have their own culture, this dish is one of the many that proves the stereotype wrong. African Americans are not without a culture or a country. Instead, they proudly say, “we be the Gullah-Geechee nation.”
- ½ cup corn grits
- milk or chicken Stock
- ¼ cup grated cheddar cheese
- 2 slices bacon
- ½ bell pepper chopped
- ½ yellow onion diced
- juice of ½ a lemon
- cilantro
- cayenne a pinch
- green onion chopped
- Season your shrimp with “Slap Ya Mama” seasoning. It is a creole staple, but if you can’t find it, you can also use old bay or any type of Cajun seasoning.
- Cook regular bacon in a frying pan and chop it into small pieces. Use the oil in the frying pan to cook the shrimp. This was a common method the enslaved people used since it cut down on food waste and added flavor to the shrimp and grits.
- Cook bell pepper and onion in bacon grease
- Cook the grits according to the package. You can find black-owned grits companies or use Quaker grits.
- Add chicken stock and/or milk to get the grits creamy and flavorful.
- Add some butter, cheese, and hot sauce if you like spicy food.
- Garnish the grits with chopped green onions.
- Finally, top it all off with your freshly cooked shrimp. Enjoy warm!
Did Slave Owners Eat The Enslaved? | Black Discoveries
FAQ
Did slaves eat grits?
Is shrimp and grits a black thing?
Shrimp and grits has origins in the American Southeast and is a combination of Native, African American, and European influences. The earliest written record of this dish appears in 1950 in Charleston, South Carolina in the Charleston Receipts cookbook.
Who originated shrimp and grits?
However, its roots go back even further: The concept of combining corn and shellfish was likely brought to the South by enslaved Africans. As time passed, the dish became a beloved Southern delicacy, appreciated for its harmonious blend of flavors and textures.
Where did Gullah shrimp and grits come from?
The Gullah people of South Carolina’s coastal islands were probably the first to combine grits with the shrimp they caught, and Gullah writings from long ago describe how they savored dishes we would recognize as our modern shrimp and grits.
Why did Gullah slaves eat grits?
This is most likely because the Gullah slaves would periodically receive allowance or food, including grits. Making the most of their local resources on the coast, the Gullahs would catch shrimp and other fish in nets and cook them in a variety of ways, including with grits.
Where did shrimp & grits come from?
Since then, shrimp and grits had remained a breakfast dish found mainly in the lowcountry marshes near the Southern coast. However, in 1982, when Bill Neal became a chef at Crook’s Corner, a restaurant in Chapel Hill, North Carolina, he forever changed the status of shrimp and grits.
Did Gullah Geechee eat grits?
There are also known writings from the Gullah Geechee, descendants of slaves from West Africa, that mention meals resembling shrimp and grits. This is most likely because the Gullah slaves would periodically receive allowance or food, including grits.
Are Grits based on a Native American dish?
Deep South Magazine says grits are based on a Native American corn dish, which is similar to hominy, from the Muskogee Tribe. This original food is created by grinding corn in a stone mill, which gives it the texture grits are known for.
What did slaves eat?
When they could, they consumed pork, which was one of the more readily available meats. Slaves also made use of less desirable cuts or scraps of meat that were often discarded or deemed unusable by their owners. This included parts like pig tails, ears, and souse, which they would creatively integrate into their meals.
Why is grits so popular in Georgia?
Georgia named grits its official prepared food, and even Outkast sings about “fish and grits!” So what is so special about this seemingly simplistic meal? Surprisingly, while eating grits has a rich and deep history in the South, the popular combination of shrimp and grits in more upscale cuisine is fairly recent.