Shrimp and grits, Charleston restaurant

Cindy Wolf shared her approach for making her classic shrimp and grits dish in a food section story in 1999: "She sautes the shrimp with minced andouille sausage and tasso (spicy Cajun sausage and smoked ham), deglazes with white wine, swirls in some pieces of cold butter to make a sauce, and pours the whole thing over creamy grits made with milk and butter."