Aaannnnddd....here's the second standard shrimp-and-grits sauce. This one, too, should work wonderfully over linguine or fettucine. The salty spiciness of the andouille sausage plays wonderfully with the shrimp against the tart mustardy sauce. It's marvelous with a pitcher of mimosas! —Kayb
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!