The Nook’s Shrimp & Grits Stuffed Burger
While it’s now a signature dish in both South Carolina and Georgia, it wasn’t until the 1980s that shrimp & grits gained popularity (and notoriety) when upscale restaurants like Crook’s Corner (Chapel Hill, NC) and Commander’s Palace (New Orleans, LA) put it on their menus. Since then it’s been constant competition: Who can make their shrimp & grits the smoothest? Creamiest? The most extravagant and inventive?
Well, one way to bring the Southern specialty to the next level is to stuff it all into the middle of a burger. And while you’re at it, toss a grit cake on top, too. In 2010, Atlanta staple The Nook created this surf ‘n’ turf patty for the city’s first-ever Battle of the Burgers. It’s a beef patty stuffed with sautéed shrimp, andouille sausage, and gouda cheese, sandwiched between two andouille sausage and gouda grit cakes. Finished with a smoked tomato beurre blanc sauce, this thing is jam-packed with flavor. And you know because Atlantans love their shrimp & grits, it won the People’s Choice Award. Needless to say, it’s been a menu staple ever since