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Grilled Shrimp and Grits
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Grilled Shrimp and Grits

This recipe grills the Shrimp, sausage and peppers to add a smoky flavor depth to Shrimp and Grits which is traditionally cooked in a skillet.
Prep Time5 minutes
Total Time45 minutes
Course: Brunch/Seafood
Cuisine: Southern
Keyword: easy shrimp and grits, Grilled Shrimp and Grits, GrillGirl, Kingsford Charcoal, low country style shrimp and grits, Robyn Lindars, Shrimp and Grits, Southern Shrimp and Grits
Servings: 8 servings
Author: Robyn

Ingredients

  • 1 ½ lbs shrimp deveined and shells removed
  • 1 lb andouille sausage chopped into ¼” pieces
  • 1 8- oz bag red yellow, green mini peppers
  • 2 tbsp old bay seasoning
  • 2 cups Grits- I am really loving Bob’s Red Mill Corn Grits/Polenta- very creamy and cook quickly
  • 1 qt organic reduced sodium chicken stock or homemade!, plus 2 cups water
  • cup whole milk
  • 1 tbsp butter
  • 1 tbsp sea salt- or to taste
  • 1 tsbp fresh ground pepper- or to taste
  • 1 tbsp smoked paprika
  • 1 cup cheddar grated
  • Chopped parsley for garnish, optional
  • Crystal Hot sauce

Instructions

  • In a bowl, add olive oil, old bay and the shrimp and toss to coat.
  • Meanwhile, start your grits: Heat quart of chicken broth and water in a large pot and bring to a boil. Add 2 cups of grits gradually over 2 minutes stirring constantly (grits will clump easily-also easily stick to bottom of pot!). Let the grits cook down on a medium simmer, stirring often, about 30 minutes.  While the grits are cooking, prepare your grill for cooking on direct heat. I recommend using your charcoal grill with Kingsford Charcoal to get smoky flavor.
  • While your charcoal is heating up, continue to watch and stir your grits. Once they have reduced down, keep them on a very low simmer.
  • Grill the shrimp, sausage and peppers until cooked through. The shrimp will cook most quickly- remove them as soon as they begin to turn pink. Remove the sausage once an internal temp of 145 degrees with a Thermapen has been reached and the peppers can be removed once they have developed char marks.
  • Once the shrimp, peppers and sausage have cooked on the grill, remove them and set aside on a cutting board to let cool slightly so they can be chopped. Meanwhile, add the milk, cheese and butter to the grits and stir to combine and let thicken over a low simmer. Add salt, pepper, and smoked paprika to the grits.  Chop the peppers and sausage and remove the tails off the shrimp. Ladle grits ½ cup at a time into bowls. Add shrimp, peppers and sausage and garnish with chopped parsley.
  • Serve with your favorite hot sauce, and additional salt and pepper. I hope you and your family enjoy this Southern inspired dish as much as mine does! Cheers!

Notes

I developed this recipe in partnership with my friends at Kingsford Charcoal. I only work with Brands I use and recommend.