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Southern Shrimp & Grits

Charlie McKenna

  • People

    Serves 4

  • Prep Time

    25 mins

  • Grilling Time

    1:15 to 1:55 h

Ingredients
Instructions

the Ingredients

Southern Shrimp Grits Charlie Mc Kenna
  • *We recommend using a kitchen scale to measure grams*

Grits

  • 155 grams stone-ground grits
  • 450 grams half and half
  • 450 grams heavy cream
  • 155 grams cold butter
  • Salt and pepper to taste

Shrimp Sauce

  • 15 grams olive oil
  • 100 grams of cubed butter
  • 35 grams chile sauce
  • 6 grams Worcestershire sauce
  • 8 grams lime juice
  • 15 grams or 2 each garlic cloves, minced
  • 2 grams cayenne
  • 3 grams liquid smoke
  • 1 gram paprika
  • 1 gram oregano
  • 2 grams Lillie’s Q Hot Sauce (or hot sauce of choice)
  • 20 shrimp
  • Garnish with parsley, diced pimientos and lemon juice

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare charcoal using a Weber chimney starter. When charcoal is ashed over, roughly 20 minutes, dump the charcoal into char baskets and position them in the back of the grill.
  • Pour half and half and heavy cream into saucepan. Place saucepan on your grill. Bring half and half and heavy cream mixture to a simmer, will take 10-20 minutes depending on how hot the grill is.
  • Whisk in stoneground grits. Move saucepan over indirect heat and close the lid on the grill.
  • Continue to stir the grits every 5-10 minutes for approximately 60-90 minutes. If consistency shifts, pour water on the grits throughout the cooking process to keep the consistency that you want.
  • Add 155 grams butter to grits. Add salt and black pepper to taste.
  • Remove the saucepan from the grill, cover and hold until ready to plate. Move onto the shrimp and sauce.
  • Place second saucepan over direct heat on your grill.
  • Toss pan with olive oil. Allow to heat for a couple minutes.
  • Put minced garlic in olive oil until translucent. Add lime juice, Worcestershire sauce, liquid smoke, hot sauce, chile sauce, oregano, paprika, and cayenne to the pan. Stir to combine.
  • Bring sauce to simmer. Slowly whisk in 100 grams of cubed butter. Pull sauce off the grill.
  • Put sauce over the shrimp, hold some sauce for finished dish.
  • Place shrimp on skewers - keep tail on and skewer right down the middle keeping shrimp facing same way, allow some space between each one.
  • Set shrimp directly over the coals, each side will take approximately 2-3 minutes. Grill should be 375-400˚F.
  • Remove shrimp from the grill.
  • Plate grits first then add 5 shrimp in the middle of the grits. Use excess sauce to drizzle over each dish. Garnish with chopped parsley, diced pimientos and top with squeezed lemon.

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