There is a dish that you must try at least once when you go to the southern United States.

It is 'Shrimp and Cheesy Grits with Cajun Seasoning.'

Grits, simply put, is a dish made by grinding corn into a fine meal and cooking it like porridge. Originally a traditional food of the Native Americans, European settlers adopted this cooking method and developed it into a Southern style.

It can be eaten for breakfast or as a side dish, and especially when generously mixed with butter or cheese, it has a rich and creamy flavor. Grits are one of the representative 'soul foods' of the South.

When shrimp is added, the story changes. Shrimp is the most beloved seafood in the southern coast, especially in South Carolina and Louisiana, so it is lightly sautéed in olive oil or butter, and then sprinkled with Cajun seasoning, releasing a fragrant and spicy aroma.

Cajun spices are a unique combination of paprika, garlic powder, onion powder, thyme, and cayenne pepper, giving a sense of 'Southern char.' While it may be polarizing for Koreans, once you start to like it, it becomes addictive. In LA's Koreatown, Cajun restaurants have gained popularity since 2010, selling crab, crawfish, thick sausages, and corn.

Typically, this dish starts with cooking the grits gently while sautéing the shrimp in a pan on one side. When the aroma of butter and garlic rises slightly, and the shrimp turns pink with a slight char, it's just right. Then, a generous amount of cream and cheddar cheese grits is laid at the bottom, topped with the spicy sautéed shrimp. Finally, a squeeze of lemon juice completes the Southern-style shrimp grits.

The charm of this dish lies in the layers of flavor that change with each spoonful, as the salty and spicy shrimp sits atop the creamy grits. The first taste is smooth, the middle has a kick of spiciness, and the finish leaves a lingering taste of cheese and butter.

Tracing the roots of this dish, it is said to have started in the early 19th century when fishermen near Charleston, South Carolina, cooked shrimp caught in the early morning for breakfast. At that time, it was a practical dish made by simply mixing leftover shrimp with corn porridge. However, over time, butter, cream, cheese, and spices were added, evolving into the upscale Southern dish we know today.

Now, every famous restaurant in Charleston features 'Shrimp and Grits' as a signature dish.

The version with Cajun seasoning is particularly popular in Louisiana. The spice culture left by French Acadian immigrants adds a stronger spiciness and more complex flavors.

Thus, when Cajun seasoning is added to 'Cheesy Grits,' it becomes not just a smooth dish but an attractive spicy Southern fusion dish. This version is called the 'king of brunch' in any Southern city.

Surprisingly, it can be made easily at home. Eating this dish evokes the warm Southern sentiment, the leisurely moments of a weekend morning, and the shared laughter with family or friends around the stove.

Therefore, 'Shrimp and Cheesy Grits' seems to have become a very familiar dish for Southerners.