Best Shrimp and Grits in New Orleans | Delicious, Southern Fare

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When it comes to Southern, soulful dining, there are few cities that can do it as good as New Orleans.  Whether it’s breakfast, lunch, or dinner, a variety of New Orleans restaurants know what it takes to craft a Southern, rib-sticking meal to remember.

One of these meals is shrimp and grits.  This Southern classic is abundant in the Big Easy.  Here are a few places with the best shrimp and grits in New Orleans.

Surrey’s Cafe and Juice Bar – Surrey’s is the place to go to for some of the freshest and tastiest lunch and breakfast in New Orleans.  Head in to this Garden District restaurant for a variety of delectable fare including banana pancakes, crab meat omelets, and, of course, shrimp and grits.

Dante’s Kitchen – For the classic New Orleans taste, there are few better places than Dante’s Kitchen in East Carrollton.  Their shrimp and grits – made with stone ground grits, andouille red eye gravy, and grilled shrimp – is some of the best in New Orleans.  In addition, you can enjoy wild caught mussels, braised oxtail, pan-seared duck breast, and more.

NOLA Restaurant – Founded by celebrity chef, Emeril, NOLA is the place to go for a variety of traditional and contemporary Southern cooking.  Their shrimp and grits is a huge, flavorful feast featuring sauteed gulf shrimp, green onions, smoked cheddar grits, apple smoked bacon, crimini mushrooms, and red chili Abita butter sauce.

Mr. B’s Bistro – For the best in New Orleans Creole cuisine, Mr. B’s has you covered.  This French Quarter restaurant boasts some of the best shrimp and grits in New Orleans.  Enjoy this expertly-crafted dish featuring applewood-smoked, bacon-wrapped jumbo Gulf shrimp, creamy stone ground yellow grits, and red-eye gravy.

Atchafalaya – Get to Cafe Atchafalaya for some mouth watering Southern cuisine in the heart of Downtown New Orleans.  Enjoy classic shrimp and grits as well as shrimp po’ boys, fried green tomatoes, seafood gumbo, and many more classic, New Orleans dishes.

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