Let's get grilling

1 Pour grits into a greased mold and let cool for 1–2 hours until firm. Remove them from the mold.
2 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.
3 Set up the grill for direct heat and preheat to 450°F.
4 Lightly brush the grit cakes with butter and grill 4 minutes a side. Remove from the grill.
5 Put the shrimp 2 to a skewer, lightly brush with butter and season with the rub.
6 Grill the shrimp until done, about 2 minutes per side.
7 Top each grit cake with two shrimp and ladle some of the sauce over them.
Cooking for 6 people


Main Ingredients

  • medium shrimp (peeled and deveined)
    1/2 pound
  • yellow grits (cooked according to directions)
    1 cup
  • melted butter
    2 tablespoons

For the rub

  • pink salt or sea salt
    1 teaspoon
  • dried thyme leaves
    1/4 teaspoon
  • granulated garlic
    1/4 teaspoon
  • black pepper
    1/8 teaspoon
  • cayenne pepper
    1/8 teaspoon

For the sauce

  • butter (unsalted)
    1 tablespoon
  • diced smoked sausage
    1/4 cup
  • finely diced red bell pepper
    1/4 cup
  • all-purpose flour
  • seafood stock (warmed)
    1 cup
  • Gouda (shredded)
  • garlic salt
    1/2 teaspoon
  • cayenne pepper
    1/8 teaspoon
Credit: Recipe courtesy of “The Kamado Smoker and Grill Cookbook” by Chris Grove (Ulysses Press)

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