New Orleans Smothered Shrimp and Andouille Sausage with Creamy Parmesan Peppercorn Grits - Rich and decadent! This was delish! Had to use more than cup of grits (we like them a little thicker). Also used parm & cream to taste.
Georgia Shrimp 'n' Grits: spicy sauteed shrimp rest on a bed of sharp cheddar grits, topped with a creamy roux and slivers of country ham - this I would probably eat. I don't usually like grits but I'll try a sharp cheddar kind.