As far back as I can remember eating, I have been eating grits.  I know it sounds strange for a born and raised Californian to say she has been eating grits her entire life, but I take it as a sign that I was destined to spend a part of my life living in the South.  Grits in my house growing up were almost always prepared simply (just boiled in water) and then served with lots of butter.  Occasionally my grandmother would bake them, or fry them, but the majority of the time, I would just smother my grits in butter and devour them.  Of course, I never realized that I was missing out one of the more fabulous ways to eat grits…with Shrimp.

Had I known this when I was younger, I would have made a point of eating shrimp and grits at every meal.  I guess in the long run, it was a good thing I had to wait to learn of the glories of Shrimp and Grits.  You know, good things come to those who wait.  Boy did it last week when we had shrimp and grits with Crawfish and Pork Andouille Sausage!

One might call it excessive.  One might call it gratuitious.  I call it the perfect early Saturday morning breakfast.  A pound of leftover shrimp, a half pound of sausage, leftover diced onion from the previous nights dinner, a green pepper, a little shredded cheese, a sprinkle of Tony Chachere’s Creole Seasoning, and of course GRITS!  Now if you are not sausage fan, you can always substitute a couple slices of bacon.  It was just what I needed to get the morning off to the right start.

Shrimp and Grits
Serves 6

1 Cup Stone Ground Grits
4 Cups Water
3 Tbsp Butter

2 Tbsp Olive Oil
1/2 pound of Andouille Sausage split in half, then sliced
1 pound of Shrimp, cut into bite sized pieces
1/2 of a large Vidalia Onion, diced
1 Green Pepper, diced
1 Tbsp Unsalted Butter

Salt and Pepper, to Taste

1. In a saucepan, bring 4 cups of water to a boil. Once boiling, add the grits. Return the grits to a boil and then reduced the heat to simmer. Stir frequently until they reach your desired consistency. I usually cook them until the water is absorbed and they are thickened. Add 3 Tbsp of butter and stir to combine.

2. In a separate pan, melt 1 Tbsp butter and 1 Tbsp of olive oil. Add the onions and green peppers and saute for 5 minutes. Add salt and pepper to taste.

3. In another pan add the remaining Tbsp of olive oil and saute the sausage for 10 minutes. Remove the sausage from the pan and set aside. Reserve some of the grease from the sausage

4. Using some of the reserved grease, saute the shrimp until pink.

5. To assemble, fill the bowls with Grits, then onions and peppers, shrimp, and sausage. If you so choose (and I always do) top with Tony’s and shredded cheese.


When H and I lived in New Orleans, I came across a recipe for grilled corn with herb butter. Growing up, I ate a lot of corn, but most of it was boiled in pot. Grilled corn is a whole other world. It is smokey and sweet all at the same time. Douse it with butter, and it is ready to be devoured.

Cooking on the Grill

Of course, we have found to works best to prep the corn a little before throwing the ears on the grill. We remove some of the outer husk and remove the inner silk. 

Prepped and ready for the grill

It is important to remember that the husks will burn. It is ok, but if you are nervous about it, keep a spray bottle of water near the grill. A couple sprays of water should get rid of any flames. I know some people wrap their corn in foil, but you might as well stick the corn in water and let it boil. It just isn’t the same. A caramelized bit of corn is heavenly and just does not compare to anything else.

Corn on the Grill

Once the corn is bright yellow, remove it from the grill and pull away all the husks and discard. A little butter are you are ready to eat. Of course, in JC’s case, he happily ate the corn without butter even insisting on more. It was a perfect accompaniment to our lamb burgers.

Lamb Burgers with Corn

Grilled Corn
Adapted from Martha Stewart’s Everyday Food July/August 2003 Serves 8
5 points with butter; 1 point without butter

8 ears corn
1/2 cup melted unsalted butter
1/2 teaspoon salt

1. Heat grill. Remove outer layers of husks from 8 ears corn. Carefully peel back husks and remove silk. Grill corn, turning often, until kernels burst easily when pressed, 15 to 20 minutes (husks will be quite charred).
2. Melt butter and stir in salt.
3. Peel back husks from corn, brush with salted butter, and serve.

Note: Martha adds pepper or a mix of paprika and cayenne to her butter, but I love just plain butter and a little salt. You could also add fresh herbs or garlic, or really anything you can think of to the butter. Have fun!