Some dishes so speak of a region that they are touchstones of the local cuisine. In general, we think of shrimp and grits as quintessentially Southern. Let's face it—most Yankees can't tell grits, cornmeal, and polenta apart. More specifically, we think of shrimp and grits as a signature dish of the coasts of both Carolinas and Georgia. In the best possible scenario, the dish employs fresh shrimp just off the boat. But the wide availability of excellent flash-frozen shrimp has certainly spread the dish far from its origins. One of the most memorable versions we've had was prepared at the Lexington, Kentucky branch of Jeff Ruby’s Steakhouse (101 West Vine St., Lexington, Ky.; 859-554-7000; jeffruby.com/lexington). The small regional chain originated in Cincinnati and has since...Read More