If you’ve ever stayed at Heritage House over a weekend you probably remember being offered Shrimp & Grits for breakfast on Sunday morning. This beloved Southern staple has deep roots in American culinary history, and we’re proud to serve it as part of our rotating Southern breakfast menu—especially on weekends when comfort food is a must.
But one thing we’ve heard from a vocal minority is that Shrimp & Grits “is not a breakfast dish”. While we never want to tell our guests they are wrong, we just can’t help educating folks on this common misconception.
The Humble Beginnings of Shrimp & Grits
Shrimp & grits originated along the coastal Lowcountry of the Carolinas and Georgia, where fresh seafood was abundant and grits—a dish made from ground corn—served as a staple in many households. In its earliest form, this dish was a simple breakfast commonly enjoyed by fishermen. They’d sauté freshly caught shrimp in bacon grease or butter, serve it over creamy grits, and head out for a day on the water.
This version was far from the gourmet versions we see today, but it was hearty, satisfying, and distinctly Southern.
From Breakfast Staple to Dinner Favorite
For decades, shrimp & grits remained a regional specialty, rarely seen outside the southeastern U.S. That all changed in the 1980s when Chef Bill Neal of Crook’s Corner in Chapel Hill, North Carolina, elevated the dish by adding rich sauces, gourmet ingredients, and upscale presentation. Suddenly, shrimp & grits found its way onto fine dining menus from Charleston to Chicago.
Today, it’s a national favorite known for its versatility. Some chefs keep it traditional with buttery grits and pan-seared shrimp, while others add elements like cheddar cheese, smoked sausage, or even spicy Cajun cream sauces.
Unfortunately, it’s inclusion on so many dinner menus has led many to incorrectly classify shrimp & grits as an exclusively evening meal.
Shrimp & Grits at Heritage House
Here at Heritage House, we honor the timeless charm of this dish with our own spin on the classic recipe. Guests staying with us often look forward to Sunday mornings, when the best shrimp & grits in Opelika makes its way to the breakfast table.
Our version is a hearty, flavorful tribute to its Southern roots: rich, savory grits swirled with cheddar cheese then topped with juicy pan-fried shrimp seasoned with Cajun spices. We finish the meal with chopped up bacon and green onions. Hot sauce is provided so you can spice it up.
Whether you’re joining us for a weekend getaway or an extended stay, there’s nothing quite like starting your morning with this warm, savory dish.
Why It’s More Than Just a Meal
Shrimp & grits isn’t just food—it’s a story of tradition, resilience, and Southern hospitality. It connects generations of cooks, from Gullah Geechee communities to James Beard Award-winning chefs. And when you enjoy it here at Heritage House, you’re not just having breakfast—you’re tasting a piece of Southern culinary history.
Planning a stay at Heritage House? Be sure to book your visit over a weekend to experience one of our most loved breakfast traditions. Shrimp & grits is more than just a meal—it’s a warm welcome to the South.
