Grits.  Preheat the oven to 350 degrees.  Combine the milk, butter and seasonings in a large pot and bring to a boil.  Sprinkle in the grits and simmer until thick (15 to 20 minutes), stirring occasionally.  Remove from heat and add the cheddar and the egg.  Use an electric hand mixer and beat for 5 minutes.  Pour into a buttered baking dish.  Bake uncovered until the top begins to brown (about 30 minutes).  

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Shrimp Sauce.  First, get some shrimp stock started (see "Homemade Stock" with the Soup Recipes).  Peel all the shrimp.  Put the peeled shrimp in the refrigerator.  Combine all the shrimp shells and the other "Homemade Stock" ingredients and cover with water.  In a large skillet, melt 1 stick of butter over high heat.  Add the green onions, salt, garlic, the ground peppers, basil, thyme and oregano and stir well.  Add the shrimp and sauté just until they turn pink (about 1 minute), shaking the pan rather than stirring.  Add the mushrooms and 4 Tbsp stock, shake.  Add the remaining 4 Tbsp butter in chunks, continue shaking.  Before the butter chunks are completely melted, add the parsley, then the remaining 2 Tbsp stock.  Continue cooking and shaking until all ingredients are thoroughly blended and the sauce is the consistency of cream.  Serve immediately over pasta or rice.

Our comments:  This is when it is nice to have some shrimp or fish stock in the freezer.  But for the preparation of the stock, this recipe takes little time.