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Grilled Shrimp and Smoky Grits Recipe

grilled shrimp atop grits
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Enjoy a taste of the south with this grilled twist on the classic pairing of shrimp and grits.
Serve with: Iced tea, preferably with smoked ice.
Course:
Dinner
,
Lunch
,
Main Course
Cuisine:
American
,
Southern
difficulty scale

Makes:

Servings: 4 servings

Takes:

Prep Time: 10 minutes
Cook Time: 20 minutes
Brining time: 1 hour

Equipment

  • Bamboo skewers, soaked in water for at least 30 minutes.

Ingredients

US Customary - Metric

The Shrimp

  • 1 pound large shrimp
  • 1 teaspoon Morton Coarse Kosher Salt
  • ¼ teaspoon baking soda
  • 2 tablespoons unsalted butter, at room temperature
  • 4 slices bacon
  • 2 teaspoons chopped parsley
  • 2 teaspoons fresh lemon juice

The Grits

  • 1 cup stone ground grits
  • 4 cups low sodium chicken broth
  • 3 tablespoons unsalted butter
  • ¼ cup heavy cream
  • 1 cup grated smoked cheddar cheese
  • Morton Coarse Kosher Salt
  • Ground black pepper
Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Instructions

  • Fire up. Set up a charcoal grill for 2-zone cooking, placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 325°F (162.8°C). On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 325°F (162.8°C) on the indirect side.
  • Prep. Peel and devein the shrimp. Place them in a large bowl and toss with the kosher salt and baking soda. Refrigerate for at least 15 minutes and up to one hour. While the shrimp are soaking, cook the bacon, let it cool, crumble it with your fingers, and set aside. After the shrimp are done brining, thread the bodies of five shrimp onto a bamboo skewer. Thread a second bamboo skewer through the shrimp parallel to the first one. This will help keep the shrimp from rotating on the skewers as they are grilled. Repeat with the remaining shrimp.
  • Cook. Meanwhile, to make the grits, bring the chicken broth to a boil in a medium saucepan. Reduce the heat to low and add the grits to the broth. Allow the grits to simmer until they are tender and thickened, approximately 15 minutes, stirring frequently. Stir in the butter, heavy cream, cheese, salt, and pepper to taste. Remove the saucepan from the heat and cover to keep the grits warm while you prepare the shrimp.
  • Add 1 or 2 chunks of your favorite smoking wood to the charcoal for flavor. Once the wood begins to smoke, grill the shrimp until opaque, approximately 2 to 3 minutes per side. Once cooked, remove the shrimp from the skewers and place in a large mixing bowl along with the butter, bacon, parsley, and lemon juice. Stir to fully combine the ingredients.
  • Serve. Divide the grits among four serving bowls. Top with the shrimp mixture and serve immediately.