Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Grilled Shrimp over Garlic Cheese Grits

Ingredients

36 Large Shrimp, peeled, butterflied, and deviened

4 ounces Andouille Sausage, cut into matchstick sized strips

2 Tbl Olive Oil

1 Tbl Creole Seasoning

36 toothpicks

Garlic Cheese Grits

1 Tbl               Bacon grease (or Canola oil)

1 Tbl               Garlic, minced

1 tsp                Salt

2 cups              Milk

2 cups              Chicken broth

1 cup               Grits

1 tsp                Creole Seasoning (page xxx)

1 tsp                Hot Sauce

8 oz                 Sharp cheddar cheese, shredded

4 oz                Cream cheese

Instructions

Soak the toothpicks in water for 20-30 minutes.

Place one piece of andouille sausage lengthwise down the center of each shrimp. Close each shrimp by sticking the toothpick across the open side to ensure that the andouille does not fall out. Brush the shrimp with the olive oil and sprinkle them with the Creole seasoning.

Prepare the grill. Place a grill screen over direct-high heat. Place the shrimp on the hot grill screen and cook 6-8 minutes, turning once.

Remove and serve with garlic cheese grits

Garlic Cheese Grits

Melt bacon grease over low heat in a 1 1 /2 quart sauce pot. Add garlic and salt and cook for one to two minutes being careful not to brown the garlic. Add milk and broth and increase heat. Bring to a simmer and slowly pour in the grits. Lower heat and cook grits for 15 minutes, stirring often.

Add remaining ingredients and stir until cheeses are melted. Serve immediately. Yield: eight servings

Recent Recipes

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

Read more

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Read more