We're going to let you in on a little secret that your palate will thank us for. Everyone knows one of the most iconic dishes unique to Charleston is shrimp and grits. There are many local and national restaurants serving this Charleston culinary treasure, which started out as a Gullah fisherman's dish of shrimp cooked in bacon grease served over creamy grits in the Lowcountry, where they were also known as "breakfast shrimp." What everyone doesn't know about is another dish unique to Charleston that also comes out of the Gullah tradition: sautéed shrimp, crab, onions, and green peppers. The first time we tasted this dish, we had to call and tell somebody about it — it was that good. The only place we know of that serves it is Hannibal's Kitchen on the east side of Charleston, located right behind Trident Tech's Palmer Campus and a neighbor to the Phillip Simmons Museum on Blake Street. If you think shrimp and grits is good eating, you have to go down to Hannibal's and try this dish. It's one of Charleston's best kept secrets.
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