From the menu of -- Wahoo! Grill

A. Ludtke’s right. There are as many versions of shrimp and grits as there are cooks. It’s obviously a reader favorite since we’ve run three different recipes in this column in the last year. This version from Wahoo! has a Cajun twist. The shrimp are served with cheese grits; the restaurant says to follow the package directions for your favorite grits, starting with 2 cups of raw grits and substituting 1 cup heavy cream for 1 cup of the cooking water. Add 8 ounces of shredded white Cheddar when the grits are finished cooking.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of – name of restaurant" in the subject line.

Wahoo! Grill’s Shrimp and Grits

Hands on: 20 minutes

Total time: 20 minutes

Serves: 4

1/2 stick (4 tablespoons) unsalted butter

1 onion, diced

1/2 green pepper, diced

1/4 cup chopped parsley

1/4 cup chopped fresh basil

2 teaspoons Old Bay seasoning

2 teaspoons minced garlic

1 teaspoon Cajun seasoning

1 teaspoon salt

1 teaspoon pepper

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon curry powder

1 teaspoon brown sugar

1/4 teaspoon cayenne

1/2 cup white wine

1 (28-ounce) can low-sodium diced tomatoes, with juice

1 1/4 cups plus 1 tablespoon cold water, divided

2 cups heavy cream

1 pound large raw shrimp, peeled, cut in half

1 tablespoon cornstarch

Green onions, sliced, for garnish

Cheese grits (see note)

In a large saucepan, melt butter over medium heat. Add onion, green pepper, parsley, basil, Old Bay, garlic, Cajun seasoning, salt, pepper, cumin, chili powder, curry powder, brown sugar and cayenne. Cook until onions and peppers are cooked through, about 5 minutes. Add wine and boil for 2 minutes to reduce slightly. Stir in tomatoes,1 1/4 cups water and cream and taste for seasoning. Reduce heat to simmer, add shrimp and heat until shrimp are cooked through, about 3 minutes.

In a small bowl, combine cornstarch and remaining tablespoon of cold water. When thoroughly combined, pour into shrimp and sauce and stir until sauce thickens. Serve over cheese grits, garnished with sliced green onions.

Per serving (without grits): 718 calories (percent of calories from fat, 74), 28 grams protein, 19 grams carbohydrates, 3 grams fiber, 58 grams fat (35 grams saturated), 367 milligrams cholesterol, 565 milligrams sodium.