Skip to content

Robert St. John

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

Grilled Shrimp over Garlic Cheese Grits


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


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

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more