Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
shrimp and grits

Smokey Grilled Shrimp and Grits with Pancetta Gravy


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Robyn

Description


Ingredients

Scale

Ingredients:

  • 1 1/2 lbs shrimp, deveined and shells removed
  • 1 lb Andouille sausage (I used Aidell’s Chicken sausage)
  • 4 oz diced pancetta or bacon
  • 1 8oz bag mini bell peppers
  • 2 tbsp old bay
  • 1 tbsp (or more) olive oil
  • 6 bamboo skewers, presoaked
  • 2 cups of War Eagle Grits
  • 1 qt chicken stock, plus 2 cups water
  • 1/3 cup milk
  • 114.5 oz can chicken stock (for the gravy)
  • ¼ cup flour (I used gluten free)
  • 1 tbsp sea salt or to taste
  • 1 tbsp fresh ground pepper, to taste
  • 1 tbsp smoked paprika

Instructions

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.

doneness of steak

Get a FREE Steak Doneness Chart by signing up for my monthly newsletter!

We'll never spam you, just delicious grilling recipes delivered straight to your inbox!

You have Successfully Subscribed!