I have an undying love for grits. Especially when there’s cheese added, although I’m perfectly happy with a bowl of just plain grits. I really liked this dish, but Larry didn’t love it – too much cheese, I guess. It’s great for a weeknight, though. Shrimp cooks up so quickly, and even stone-ground grits (which I used instead of quick grits) don’t take very long to make.

• Shrimp & Cheddar Grits (EatingWell, July/August 1994)