Spicy Shrimp and Cheese Grits
24 large peeled and deveined large shrimp, rinsed, dried (approx. 1 lb. 16-20 count)
1 Tbsp. vegetable oil
1 Tbsp. Chipotle pepper sauce
1 Tbsp. Cajun seasonings
1 Tbsp. lemon zest
Grits (1 qt.)
2 Tbsp. unsalted butter
1/2 cup minced sweet onion or shallot
1 tsp. minced garlic
3 cups vegetable or seafood broth (more if needed)
1/2 tsp. sea salt
1 tsp. Chipotle pepper sauce
3/4 cup yellow grits
1 cup roasted corn kernels
1/4 cup heavy cream
1 cup shredded sharp Cheddar cheese
1/2 cup chopped scallions
- In a bowl, toss shrimp with oil, pepper sauce and Cajun seasonings. Cover and refrigerate at least 2 hours or overnight until ready to grill to serve.
- Skewer the shrimp (2 per skewer). Grill shrimp 1 ½ – 2 minutes per side over medium heat, until golden, but not cooked all the way through. Remove from heat and keep warm until ready to serve. Shrimp will finish cooking off the grill. Serve 1 cup cheese grits* with 6 shrimp.
- In a large, heavy saucepan, heat butter over medium-high heat; add onion and sauté 5 minutes. Stir in garlic and continue to cook 2 minutes. Pour in broth, salt and pepper sauce and bring to a boil. Reduce heat to simmer and slowly whisk in grits, constantly stirring as the grits are added, until incorporated and no lumps. Continue to whisk until mixture returns to a simmer. Cook grits 20 minutes or until mixture is thickened and grits are no longer gritty but tender to chew (stirring occasionally).
- Stir in heavy cream and corn and return to a simmer. Just before serving, stir in cheese and scallions, stirring until melted, adjust seasonings and serve hot as directed above.
Yield: 4 servings
Portion: 1 cup grits with 6 shrimp