Southern Shrimp & Grits, Charlie McKenna
Instructions
- Prepare charcoal using a Weber chimney starter. When charcoal is ashed over, roughly 20 minutes, dump the charcoal into char baskets and position them in the back of the grill.
- Pour half and half and heavy cream into saucepan. Place saucepan on your grill. Bring half and half and heavy cream mixture to a simmer, will take 10-20 minutes depending on how hot the grill is.
- Whisk in stoneground grits. Move saucepan over indirect heat and close the lid on the grill.
- Continue to stir the grits every 5-10 minutes for approximately 60-90 minutes. If consistency shifts, pour water on the grits throughout the cooking process to keep the consistency that you want.
- Add 155 grams butter to grits. Add salt and black pepper to taste.
- Remove the saucepan from the grill, cover and hold until ready to plate. Move onto the shrimp and sauce.
- Place second saucepan over direct heat on your grill.
- Toss pan with olive oil. Allow to heat for a couple minutes.
- Put minced garlic in olive oil until translucent. Add lime juice, Worcestershire sauce, liquid smoke, hot sauce, chile sauce, oregano, paprika, and cayenne to the pan. Stir to combine.
- Bring sauce to simmer. Slowly whisk in 100 grams of cubed butter. Pull sauce off the grill.
- Put sauce over the shrimp, hold some sauce for finished dish.
- Place shrimp on skewers - keep tail on and skewer right down the middle keeping shrimp facing same way, allow some space between each one.
- Set shrimp directly over the coals, each side will take approximately 2-3 minutes. Grill should be 375-400˚F.
- Remove shrimp from the grill.
- Plate grits first then add 5 shrimp in the middle of the grits. Use excess sauce to drizzle over each dish. Garnish with chopped parsley, diced pimientos and top with squeezed lemon.
Grits
Shrimp Sauce
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