Shrimp and Grits

For most of its life, Shrimp and Grits was a morning meal, the thing shrimpers ate at dawn while the season was running. Its old names say so plainly: "breakfast shrimp," and the earlier "shrimp and hominy." Then a Chapel Hill chef did the daring thing and moved it onto the dinner menu, and a 1985 New York Times write-up sent a humble plate national. We get into how it climbed from the docks to the white tablecloth, why grits and not shrimp are the real non-negotiable, where we land on booze in a dish with barely any room for it, and the Charleston bottle that ties the glass back to the plate. Fittingly, the drink leans into those breakfast roots. This week's cocktail is the Not Your Modern Milk Punch, the Southern style made with real milk instead of the clarified version, split between bourbon and brandy. For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/ Follow us on Instagram: @sauced.pod Thanks to all of this week's partners: Tequila El Viejito: https://pkgdgroup.com/#our_brands Underberg: https://underbergamerica.com/