Best of all, the shrimp do not get overcooked ... My technique of poaching the shrimp in the hot grits came from long-time Charleston resident and Southern cooking expert, Natalie Dupree.

Creamy soft grits with a medley of soft vegetables over it. Tender shrimp with a perfect sauce to go along. Here is my ...

(For a spicier taste, add additional cayenne.) Place the grits on each of six plates. Spoon the shrimp mixture down the center of the grits. Sprinkle the chopped parsley over the shrimp and serve.

Guy Fieri isn't big on breakfast, but there's one Southern ... calls for "grits, not quick style." Unfortunately, my grocery store only had quick grits, so I had to hope for the best.