At Poogan’s Porch in Charleston, the shrimp and grits come with andouille sausage, sweet onions, bell peppers and a tasso ham gravy.
Photo courtesy of Poogan's Porch

Soby’s in Greenville works with local farmers, ranchers and foragers whenever possible to craft their Southern-inspired menu. Soby’s Antebellum Shrimp & Grits are made with Anson Mill grits, country ham, sausage, tomatoes and fresh herbs.
Photo courtesy of Soby's New South Cuisine

The take on shrimp and grits that comes from the kitchens of Sassafras Southern Bistro in Greenville includes sautéed shrimp, spicy tasso ham and Adluh yellow stone-ground grits, all smothered in a white wine herb chicken velouté.
Photo courtesy of Sassafras Southern Bistro

The Cottage Cafe, Bakery & Tea Room in Bluffton serves their bacon pimento shrimp and grits with local sautéed shrimp, bacon, onion, garlic and mushrooms, served on a bed of pimento cheese and yellow stone-ground grits.
Photo courtesy of The Cottage Cafe, Bakery & Tea Room

A Lowcountry Backyard on Hilton Head Island specializes in Lowcountry seafood, with shrimp & grits making an appearance on their Lowcountry Favorites menu. This version features pan-sautéed shrimp, smoked sausage, shaved green onion and applewood bacon cream sauce.
Photo courtesy of A Lowcountry Backyard

Like everything on the menu at Page’s Okra Grill, the signature shrimp and grits are made from scratch. The dish starts with lightly battered and fried cheddar grits, topped with smoked andouille sausage cream sauce and pan-seared shrimp. It comes with a buttermilk biscuit or cornbread muffin.
Photo courtesy of Page's Okra Grill

The variation of shrimp and grits served at the Flipside Cafe in Fort Mill comes with roasted shrimp, andouille sausage, charred peppers, smoked tomatoes, aged cheddar grits and spinach from Glory Farm.
Photo courtesy of Flipside Cafe

At Slightly North of Broad, or S.N.O.B for short, the shrimp and grits are made with house sausage, country ham, tomatoes, green onions, garlic and Geechie Boy grits.
Photo courtesy of Slightly North of Broad

At Moe’s Crosstown Tavern in Charleston, diners can tuck into a bowl of creamy grits topped with Moe’s spicy shrimp gravy, six blackened jumbo shrimp, fresh tomatoes and scallions, served with a buttermilk biscuit on the side.
Photo courtesy of Moe's Crosstown Tavern

The base of Stella’s Southern Brasserie’s shrimp and grits dish are the stone-ground grits from Adluh Mills, cooked with butter, milk and cream. These are topped with wild-caught American shrimp and a broth-based sauce seasoned with bacon, garlic, stewed tomatoes and Cajun seasoning.
Photo courtesy of Stella's Southern Brasserie