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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

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