Shirmp and Adluh Grits with tomatoes, zucchini, and beurre crevette, 7/8/08

For the Fourth of July, Jane and I visited her father, Russell, and his wife Becky in Columbia, South Carolina. For breakfast, Russell cooked up Adluh Stone-Ground white grits, while Becky made over-easy eggs on a well seasoned griddle pan. What a superb breakfast! Russell gave us a bag of those amazing Adluh grits. Inspired, I made some shrimp and grits when we got back home.

For dessert, I made cherry clafoutis. It was a nice summer meal.