Southern Cheese Grits are awesome. Classically paired with BBQ Shrimp they are the rage. They can be cumbersome to prepare but "Sous Vide" cooking makes this old favorite a breeze.
Shrimp gets very tough when exposed to high heat from a sautee pan. Grits require a lot of stirring and stick to the pot. I was able to take the tedium out of this dish and put their preparation on auto-pilot. I found a sous vide "grits in a ziplock bag" recipe where you put all of the ingredients into the bag and cook them for 3 hours. Sous Vide really lends itself to cooking shrimp as they plump when they cook and can't over cook. I made a Spicy Hoisin BBQ sauce to complement the cheesy grits and it was a huge hit.