Q: Recently I had dinner with some friends at Goldfish. One of my friends gave me a sample of his shrimp and cheese grits. They were great. Would it be possible to get the recipe?

--Joy Boling, Alpharetta

A: Sean McLendon, executive chef, graciously provided this outstanding recipe. Sauted shrimp and smoked andouille sausage are added to a refreshingly fresh marinara sauce and paired with a side of creamy cheese grits. McLendon garnishes the shrimp with freshly made basil oil (see below for his recipe), but you can substitute store-bought.

This recipe has several things cooking at once and makes you appreciate having some extra hands helping in the kitchen. Reserve leftover grits for a future meal.

If fat is a concern, substitute low-sodium chicken broth for half-and-half and cream.

--Jeanne Besser, for the Journal-Constitution

MAIN DISH
Southern Shrimp and Grits
Makes 5 servings
Preparation time: 30-40 minutes
Cooking time: 1 hour

For the marinara sauce:

3 pounds organic vine-ripe tomatoes
1 tablespoon grape seed or olive oil
3 tablespoons chopped garlic
3 tablespoons chopped shallots
1 (14 1/2-ounce) can high quality, whole peeled plum tomatoes, roughly chopped
Salt and freshly ground black pepper
1/4 cup chopped Italian parsley
1/4 cup chopped basil

For the grits:

2 cups half-and-half
2 cups heavy cream
Scant 1 cup stone ground grits
1/2 teaspoon chopped garlic
1 teaspoon salt
4 ounces Monterey Jack cheese, shredded
For the shrimp and sausage:

1 tablespoon grape seed or olive oil
1 pound peeled and deveined large shrimp
Salt and pepper
1 1/4 cups smoked andouille sausage, cut in half lengthwise and sliced
For the garnish (optional):

5 teaspoons basil oil
2 tablespoons chopped chives

To make the marinara sauce: Blanch organic tomatoes. Remove skin and seeds and roughly chop. Set aside.

In a large sauté pot, add oil. sauté garlic and shallots until translucent. Add reserved fresh tomatoes and canned tomatoes. Bring to a simmer and cook for 30 minutes over low heat. Remove from heat and season with salt and pepper. Add parsley and basil and stir to combine.

While the marinara sauce is simmering, prepare the grits.

In a large pot, combine half-and-half and cream and bring to a boil (watch carefully to make sure it doesn't overflow). Add grits, garlic and salt. Reduce heat and slowly cook, stirring frequently, scraping the bottom of the pan, until grits liquid is absorbed and grits are cooked and tender, about 45 minutes. Add cheese and stir until combined.

To make the shrimp and sausage: In a sauté pan over medium-high heat, add oil. Add shrimp and cook until translucent. Season with salt and pepper. Reduce heat to medium, add sausage and cook for 1 minute. Add marinara sauce and cook for 3 minutes.

On individual bowls or plates, place 1/2 cup grits. Divide shrimp and marinara between plates and place beside grits. Drizzle basil oil on shrimp and top with chopped chives.

Per serving: 757 calories (percent of calories from fat, 62), 36 grams protein, 37 grams carbohydrates, 3 grams fiber, 53 grams fat, 273 milligrams cholesterol, 1,203 milligrams sodium.

ajc.com EXTRA

CONDIMENT

Goldfish's Basil Oil

1 cup fresh parsley, leaves only

1 cup fresh basil

1 cup baby spinach

1 cup grape seed oil

Blanch parsley, basil, and spinach in simmering water for 5 seconds. Remove, drain and chill.

In a blender, add oil and turn to high while slowly adding greens. Puree for 3 minutes and strain through cheesecloth. Let the oil settle. The oil will be deep green in color with sediment on bottom. Discard sediment.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.