Shrimp and grits is one of those dishes where every bite matters. It’s as much about the quality of the grits as it is the freshness of the shrimp and the buttery heft of the sauce that binds it all together. And it’s critical to get a bit of everything in every mouthful. The dish has its roots in low country South Carolina, originally a quick go-to breakfast for fishermen and shrimpers to fortify for a day at sea. When Craig Claiborne gushed about the Southern specialty in the Times in 1985, it went from being a humble home cooked day starter to a trendy menu star, with countless variations in the mix. New Orleans chefs make it their own in all kinds of ways, with Gulf shrimp always in the spotlight.