Winston-Salem has no shortage of unique variations of the popular southern dish, shrimp and grits. If you love southern cooking, then you likely adore this dish. While many people think about New Orleans, Louisiana when they think of shrimp and grits, it’s suspected that it originated in Charleston, South Carolina. The very first documented recipe of it appeared in the Charleston Receipts cookbook in 1950. It quickly became a popular dish throughout the state and, in 1976, shrimp and grits was declared the official state food.
From the first time it was recorded as a breakfast dish in the recipe book, it has spread in popularity throughout the south at all times of the day.
In Forsyth County, it is a staple dish in so many restaurants, and each recipe is unique. Below are some of the amazing shrimp and grits available in Forsyth County.
6th & Vine Restaurant and Wine Bar
Shrimp and grits is so popular at 6th & Vine Restaurant and Wine Bar that it is on all their menus. Their variation of this dish is New Orleans-inspired. Their dish features 21/25 American shrimp, stone-ground grits, imported from Nola andouille sausage, trinity, house made spice blend and a white wine sauce.
Location: 209 W 6th Street, Winston-Salem
Firebirds Wood Fired Grill
At Firebirds Wood Fired Grill, you’ll find 10 jumbo shrimp with andouille sausage in a creole sauce (made from the Cajun trinity: onions, celery and peppers), tossed with tomatoes with fresh rosemary, thyme and sage, garlic and Firebirds’ chile rub, all served over creamy, stone-ground, smoked cheddar grits. Their shrimp and grits is a top four seller at the restaurant.
Location: 1215 Creekshire Way, Winston-Salem
Founders Restaurant
Shrimp and grits is the #1 selling dish at Founders Restaurant and is on their brunch and dinner menus. Their New Orleans-style shrimp and grits with andouille sausage is served in a Chardonnay wine and cream reduction sauce. Kelli Elliott, General Manager & Event Planner, shares that the recipe is a slight variation of her great grandmother’s recipe. She was first generation French and settled in Shreveport, Louisiana.
Location: The Shaffner Inn, 150 S Marshall Street, Winston-Salem
Midtown Cafe and Dessertery
You’ll find a Carolina Shrimp ‘n Grits on the menu at Midtown Cafe and Dessertery. Their version of this dish includes creamy stone-ground grits, seasoned and grilled shrimp, crispy bacon, sharp white cheddar cheese and fresh green onions. This dish has been a favorite among patrons since it was added to the menu more than four years ago.
Location: 151 S Stratford Road, Winston-Salem
Mozelle’s
From opening to closing, shrimp and grits is on the menu at Mozelle’s every day. There has been some variation of the dish on the menu since they opened almost 17 years ago. The current variation has been on the menu for more than six years. It includes 17-month-aged Serrano ham and wild-caught American shrimp in a sherry cream sauce with tri-colored bell peppers and parmesan cheese all served over Anson Mills (SC) stone-ground grits that are fortified with homeland creamery milk and two-year aged white cheddar cheese from Tillamook dairy in Oregon.
Location: 878 W 4th Street, Winston-Salem
Rooster’s: A Noble Grille
The shrimp and grits here date back to at least the early 2000s, back when the restaurant was called Noble’s Grille. It is made with North Carolina shrimp and includes bacon, corn, chorizo and tomatoes all served on Anson Mills (SC) stone-ground grits.
Location: 380 Knollwood Street, Winston-Salem
Ryan’s Restaurant
The shrimp and grits at Ryan’s Restaurant feature white cheddar popcorn Anson Mills (SC) stone-ground grits, peppers, onions, andouille, sun dried tomatoes and a chipotle cream sauce. Unlike other grits, Ryan’s have a little different texture and flavor as they create a popcorn stock and infuse it into the grits. It has been on the menu and a hit for more than a decade.
Location: 719 Coliseum Drive NW, Winston-Salem
