The Shrimp Factory, Savannah, Georgia
For 40 years, The Shrimp Factory has been welcoming customers to come in, sit down, and enjoy the fine flavors of the city. Siblings Tim and Jennifer Strickland believe that Southern hospitality is best experienced with some great food—some delicious Georgia-coast Shrimp and Grits to be exact. The Shrimp Factory uses stone-ground grits as the foundation of their dish and tops off the classic with fantail shrimp, cherry tomatoes, and green onions in a light wine sauce topped with caramelized brown sugar bacon. This favorite eatery is located on the riverfront in the heart of the city’s historic district and has all the key ingredients for the perfect Savannah experience.
Bone Island Grillhouse, Lake Oconee and Athens, Georgia
When Kara Fuller and her brothers Ryan and Jody Winfield purchased a marina on Lake Oconee to open a community restaurant, they had no idea the great success they would find. And for a restaurant whose goal is to revitalize classic Southern dishes, what better place to start than with Shrimp and Grits. This signature dish is comprised of quality ingredients and features a savory beer sauce over delicious cheese grits and cornbread on the side. Bone Island Grillhouse prides itself on being able to “master the simple”—not hiding behind complicated menu items or presentation—but creating the best Southern food around.
Acme Lowcountry Kitchen, Isle of Palms, South Carolina
Acme Lowcountry Kitchen is the perfect place to visit if you’re all about options. Featured on the breakfast, brunch, and dinner menus are varieties of shrimp and grits like you’ve never had before. From dishes like the Whistle Stop, made with sautéed shrimp and fried green tomatoes over pimiento cheese grits, to the Matt & Kat’s, featuring fried shrimp and braised short ribs with a red wine sauce (recipe follows), these dishes will make you want to visit again and again to try them all. What makes these flavorful and creative dishes even better is Acme’s emphasis on freshness and using local products so that diners always enjoy a delicious, quality meal—no matter what they choose on the menu.
This content was originally published in the May/June 2017 issue of Cooking with Paula Deen magazine. © 2017 Hoffman Media
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