Low country chefs have done it again. They have found a new and exciting way to inject grits into the mainstream of evening entrees.
My wife Cindy enjoyed the shrimp and grits at 82 Queen but she prefers the spicier Crooks Corner recipe from Chapel Hill.
The Charleston restaurant has promised to send me a copy of the new recipe for grits and grouper and when I receive it I will post it.
Today's question: what is your favorite low country dish?
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