Issue Date: January, 2010
Serves: Serves 8 to 10
Pairings:
Courtesy of:

Louisiana Cookin'

Ingredients:

• ¼ cup olive oil
• ¼ cup soy sauce
• ¼ cup white wine
• 2 teaspoons Cajun seasoning or seasoning salt
• 5 pounds shrimp, peeled and deveined with tail-on
• 4 cups stone ground grits
• 1 cup blue cheese, crumbled

Seasonal Vegetables

• 5 pounds seasonal vegetables (peppers, squash, mushrooms, etc.)
• ½ cup olive oil
• ¼ cup fresh basil, sliced
• Salt and pepper, to taste

Instructions:

Brie cheese can also be substituted for blue cheese if you prefer a milder taste.

Combine olive oil, soy sauce, white wine and Cajun seasoning. Add shrimp. Marinate 1 hour, refrigerated. While shrimp marinate, julienne the vegetables (recipe follows).

Preheat grill. Cook grits following package directions. Add blue cheese and simmer until thick. Cover to keep warm. Skewer shrimp and grill over an open flame until fully cooked, about 5 minutes, turning once. While shrimp grill, prepare vegetables.

Clean and julienne vegetables. Heat a pan over high heat, add oil, and saute vegetables until softened, about 5 minutes. Add basil and remove from heat. Season with salt and pepper.

To serve, place grits on center of plate. Top with vegetables. Surround with shrimp.