Allergy Friendly, Bites, Everything

Southern Surf n’ Turf: Featuring House Autry Gluten Free Grits

Y’all know I love to cook. I also like to cook with new products, anything gluten free, and I’m always up for a culinary challenge. So when I was asked to try House Autry’s Yellow Stone Ground Grits, I jumped at the chance to create something fun and tasty.

House Autry offers a variety of Southern delights. I thought about going for the Chicken or Pork Breading, but I said I wanted a challenge right? Something stirred me towards the grits and I hopped on Amazon to make my purchase. Done and done. “Kiss my grits”, my sweet delivery was on my doorstep in time for Friday night dinner.


I’ve only made grits one other time, so I’m definitely a rookie when it comes to this Southern side dish. I decided to do a SoCal spin on it and created Southern Surf n’ Turf.

We had a boneless, ribeye steak in the fridge, and I always have frozen shrimp in my freezer, throw in some fresh green beans and you got yourself a meal. I prepared the grits per package and used lactose free milk instead of water, to make them a little creamier.

After I started the grits on the stovetop, I fired up the grill and threw on our ribeye. I simply seasoned it with salt, pepper and garlic powder.

My defrosted shrimp were also ready for the oven at 400 degrees. I traditionally season them with EVOO, salt and pepper, and roast them for about 10 minutes, or until cooked through.

I grilled the ribeye for about 7 minutes on one side, and 5 on the other. I took it off the grill and covered it with foil to rest. This time, since the grill was already on, I skewered the roasted shrimp and finished them on the bbq for about 1 minute each side. It was nice to have a little char on those babies.

During the last five minutes of cook time I lightly boiled some fresh green beans that my daughter’s had cleaned and snapped earlier in the day. Keeping my girls interested in fresh cooking is a huge deal to me, and it’s always fun to watch them prep in the kitchen. I like to cook the beans for only about 5 minutes because they inevitably continue to cook once they are out of the pan and I loathe a soggy vegetable.

Once the House Autry Grits had cooked, and were resting on the stovetop, I stirred in a handful of Trader Joe’s Almond Milk Shredded Mozzarella and sprinkled in about a tablespoon of Follow Your Heart Dairy Free Parmesan.

My master plan worked and my steak, shrimp, green beans and grits were all ready at the same time.

The House Autry Grits came out delicious, and creamy. They paired really well with both the roasted shrimp and grilled steak, and the green beans were crunchy and delicious. Of course the main event was served with a chilled glass of Mumm.

Quite a Southern culinary adventure, on a Friday night, in California. Proud to create a satisfying, home cooked and unique meal with a new product, from a trusted American brand. We’ll definitely be trying House Autry’s Extra Crispy Chicken Seasoned Coating Mix next!



3 thoughts on “Southern Surf n’ Turf: Featuring House Autry Gluten Free Grits”

  1. Thanks! And the vegan cheese we use is awesome. I can't find a lactose free mozzarella like it. Oh how I dream of the days when there are more and more options for all my specialnesses.


  2. I actually found a dairy free mozzarella! Trader Joe's Almond Milk Mozzarella. It's now our go to cheese for pizzas. We buy the TJ's GF bagels and top them with spaghetti sauce, cheese, Italian herbs and even pepperoni. They are SUPER delicious.


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