Smoked Shrimp and Grits with Cheddar Cheese

Cook Time

75 mins

Cooking Method

Smoke

Cuisine

Southern

Difficulty

Easy

Prep Time

15 mins

Servings

4



Ingredients


6 Bacon Strips, diced

2 tsp Black Pepper

3 tbsp Butter

6 cups Chicken Broth

3 Cloves Garlic, Minced

1 tbsp Cream Cheese

2 green onions, chopped

1 ½ lb Jumbo Shrimp, Peeled and deveined

1 tsp Paprika

2 cups Quick Cooking Grits

2 tsp Salt

2 cups sharp cheddar cheese, shredded



Recipe Highlights


Shrimp and grits has been a long standing Southern tradition that is the perfect comfort food. Elevate this traditional dish with wood smoked flavors and creamy cheese and this Smoked Shrimp and Grits with Cheddar Cheese will be a new classic for your family.


What are Grits?


If you’re not familiar with grits, they are ground from dried corn in a grist mill. The ground corn produces corn meal and a coarser substance. That substance is the grits (which are gluten free if you didn’t know). Grits are also known as polenta and are used in many Italian dishes as well.


How to Smoke Shrimp


If you’re going to smoke shrimp, be sure to get at least medium sized shrimp. Small and tiny shrimp will cook too fast and possibly fall through the grill grates without skewers. It’s important to smoke shrimp at a low temperature (about 180 degrees for 30 minutes for jumbo sized shrimp) so the shrimp can get plenty of smoke flavor without overcooking. Then finish them off by either turning up the heat on the grill and kiss them with fire for about 1 – 2 minutes on each side or sauté them in a pan.


Cooking Instructions


  1. Set Country Smokers to Smoke Mode and let it heat up for 10 to 15 minutes.
  2. Place the shrimp in skewers, sprinkle with the remaining salt and pepper on both sides. Set them on the grill to smoke for 30 minutes.
  3. While your shrimp are smoking on the grill, on a stove top, bring broth to a boil in a large saucepan then whisk in grits.
  4. Turn heat down to medium then cook for 5 minutes, whisking occasionally.
  5. Remove from heat then add 1-1/2 cups cheddar cheese, cream cheese, butter, 1 tsp salt, and 1 tsp pepper and then stir until smooth. Transfer to a baking dish, cover in foil, and set aside to rest.
  6. Turn up the grill temp to 350°F. Remove the shrimp skewers and set on a plate to rest.
  7. In a cast iron skillet, cook the bacon strips until crispy.
  8. Carefully remove the bacon to set aside on a cutting board.
  9. Remove all but 2 tbsp of bacon grease from the cast iron skillet.
  10. Place the cast iron skillet back on the grill, add chopped green onions, chopped garlic and sauté.
  11. As the garlic and green onions sauté, chop the bacon into pieces, add back into the skillet with the shrimp (remove from skewers). Sauté in skillet for 2 to 3 minutes.
  12. Turn off the grill and remove the skillet. Scoop the cheesy grits onto plates and top with the shrimp-bacon mixture. Sprinkle lightly with the paprika for color. Serve and enjoy this delicious Southern classic!


Special Tools


  • 10 inch cast iron skillet, or cake pan
  • Aluminum Foil
  • Baking Dish
  • Cheese Grater
  • Cutting Board
  • Skewers


Country Smoker's Tip


For the perfect pairing try a dry, full bodied white wine – like a chardonnay or a medium bodied IPA or amber ale.


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