Receta A New Spin on Shrimp 'n Grits

Having lived in New Orleans for several years, Amy loves her some Southern food. One particular favorite is shrimp and grits. The other night, though, we decided to play with it a little and try a new spin on this Louisiana We married Amy's other favorite -- New Orleans-style barbecue shrimp -- with grilled polenta cakes. For what is polenta but Italian grits, right? To boost the corn flavor, we roasted fresh corn and sprinkled it on top. This could be how we eat shrimp 'n grits from now Tip: Leaving the shells on the shrimp allows the sauce to get trapped inside and keep the shrimp juicy. Serve this dish with lots of napkins because these shrimp will have to be peeled to be eaten by New Orleans Barbecue Shrimp over…