Grilled Shrimp and Grits Appetizer
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- Yields: 6 Servings
- Cook time: 15 minutes
- Prep time: 1 h
Ingredients
Main Ingredients- 1/2 pound medium shrimp (peeled and deveined)
- 1 cup yellow grits (cooked according to directions)
- 2 tablespoons melted butter
- 1 teaspoon pink salt or sea salt
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon granulated garlic
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 tablespoon butter (unsalted)
- 1/4 cup diced smoked sausage
- 1/4 cup finely diced red bell pepper
- 1½ tablespoons all-purpose flour
- 1 cup seafood stock (warmed)
- 1½ ounce Gouda (shredded)
- 1/2 teaspoon garlic salt
- 1/8 teaspoon cayenne pepper
Instructions
- Pour grits into a greased mold and let cool for 1–2 hours until firm. Remove them from the mold.
- Make the sauce. Sauté the sausage and pepper for 3 minutes. Stir in the flour to make a roux. Whisk in the warm stock and continue whisking until combined. Add the cheese, salt and pepper. Taste for seasoning and adjust with salt or pepper as desired. Keep warm.
- Set up the grill for direct heat and preheat to 450°F.
- Lightly brush the grit cakes with butter and grill 4 minutes a side. Remove from the grill.
- Put the shrimp 2 to a skewer, lightly brush with butter and season with the rub.
- Grill the shrimp until done, about 2 minutes per side.
- Top each grit cake with two shrimp and ladle some of the sauce over them.
- Credit: Recipe courtesy of “The Kamado Smoker and Grill Cookbook” by Chris Grove (Ulysses Press)
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