Preheat your grill to 350 degrees and prepare for direct heat. Meanwhile, toss the shrimp in olive oil and Old Bay Seasoning. Thread the shrimp on the skewers. Next, grill the shrimp for 2 minutes per side or until pink and remove from the grill- DO NOT Overcook. Add the sausage and peppers and grill until the sausage has reached an internal temp of 140 degrees (I recommend the thermapen instant read thermometer for checking internal temps quickly) and the peppers have achieved nice char marks on both sides. Remove the sausage and peppers and let cool. Remove the shrimp from the skewers and then chop the peppers and sausage.

Next, heat the quart of chicken broth + 2 cups of water in a big pot and bring to a boil. Add 2 cups of grits gradually over 2 minutes and stir constantly. Let the grits simmer for 30-40 minutes and stir constantly. After the grits and broth have cooked down, add milk and cook a minute more. Finish with salt, pepper and smoked paprika.

While the grits are cooking, heat pancetta in a cast iron skillet or sauté pan. Cook until crispy and remove the pancetta. Now, bring the pan to medium heat and add the 14.5 oz can of chicken broth. Gradually add the flour, a tablespoon at a time, and stir with a whisk to get remove the lumps. Stir constantly while adding the flour. Let the gravy reduce down and stir constantly to remove any lumps.

To serve, place a heaping ladle-full of grits in a bowl, add shrimp, sausage, peppers and bits of pancetta. Finish with a generous serving of gravy! ENJOY!! Goes great with a spicy Bloody Mary for a proper Southern Brunch. And, don’t forget the Hot Sauce!!! My favorite with Shrimp and Grits is Texas Pete.