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Shrimp and Grits and the Gullah Geechee Culture

Kelly Kleisner

Purdue Global University

HW320: Contemporary Diet and Nutrition

May 23, 2023

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Shrimp and Grits and the Gullah Geechee Culture

For part two of this assignment, I chose to make shrimp and grits. Living in

Charleston, SC this dish is frequently on many menus. It originates from the African

slaves who were brought to the South. The Gullah or Geechee people are decedents

of these people that continued to live and work in the area, creating their own style

of language that blended Creole and other African native tongues. There are some

people that say the recipe comes from the South and other that say it started in

Africa with specific strains of corn brought over on slave ships. The shrimp are of

course local to our waters. There are many variations that have mushrooms,

tomatoes, bacon, cheese or even sausage. The main base of the dish is always

creamy grits, a roux used to make a gravy and shrimp.

When I made the dish, I picked up local shrimp, and had locally milled grits

on hand, which I added onion, green onions, peppers and tomatoes in addition. I

skipped the meat product because I did not have any on hand, but I do love to add

an Andouille type sausage usually. I have prepared this dish in the past and it is

always a bit different, but a hearty and satiating meal, nonetheless. I feel connected

to the community and nature when I make shrimp and grits. I am thankful that we

have such an abundance of fantastic seafood, vegetables and local offerings.

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References

Erin Buyers Murray, The Local Palate, Shrimp and Grits: A History, 2019.