Grilled Shrimp and Grits Appetizer
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.
Categories
Cooking for 6 people
Ingredients
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
1½ tablespoons
-
seafood stock (warmed)
1 cup
-
Gouda (shredded)
1½ ounce
-
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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