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Grilled Cajun Shrimp and Grits

Grilled Cajun Shrimp and Grits

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  • Author: alyssabennett
  • Total Time: 90 minutes
  • Yield: 4 to 6 servings 1x
  • Diet: General

Description

Fire up the grill for this variation on Southern Shrimp and Grits! The heat level of Cajun Grilled Shrimp is easily customizable by increasing or decreasing the cayenne pepper in both the shrimp marinade and scallion butter.

Ingredients

Scale
  • 1–1/2 pounds 16/20 count raw shrimp, shells on
  • 1/3 cup olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon chopped parsley
  • 1 teaspoon chopped fresh thyme
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon freshly-ground black pepper
  • 4 cups water
  • 1 cup stone ground grits
  • 2 tablespoons unsalted butter
  • 1–1/2 cups sharp white cheddar cheese, shredded
  • 1/2 teaspoon kosher salt, plus additional to taste
  • 6 tablespoons unsalted butter, melted and kept warm
  • 1 clove garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt
  • 1/4 cup sliced scallions

Instructions

  1. Devein Shrimp: Using a paring knife or a pair of kitchen shears, make a shallow cut along the back of the shrimp (the curved side), in the middle, from the tip to where the tails begin. Use the tip of your knife or shears to remove the dark vein. Leave shells on the shrimp.
  2. Marinate: In a medium bowl, whisk together olive oil, lemon juice, garlic, herbs, and spices. Add shrimp and toss to coat. Cover with plastic wrap and marinate, refrigerated, 1 hour.
  3. Preheat Grill: Preheat grill over medium-high flame for about 15 minutes.
  4. Prepare Shrimp: Remove shrimp from marinade, shaking off excess, and thread onto skewers. Discard marinade.
  5. Grill: Oil grill grates and cook shrimp 2-3 minutes per side until grill marks appear and shrimp are just transparent. Do not overcook.
  6. Peel: Peel shells from shrimp before serving.
  7. Boil Water: While the shrimp are marinating, bring 4 cups of water to a boil with 1/2 teaspoon kosher salt.
  8. Add Grits: Slowly whisk in grits.
  9. Simmer: Reduce heat to a simmer and cook for about 40-50 minutes, until tender and creamy, whisking often. Add additional hot water to the pan if the grits start getting too thick before they’re tender.
  10. Finish Grits: Stir in unsalted butter and cheddar until melted and creamy. Season to taste with salt.
  11. Make Scallion Butter: Stir together 6 tablespoons melted butter, minced garlic, paprika, cayenne pepper, kosher salt, and sliced scallions.
  12. Assemble: Ladle grits into serving bowls. Top each portion with shrimp and drizzle with the scallion butter. Serve immediately.

Notes

If you’re unable to find stone-ground grits, or if the package directions for the grits you’re using differ significantly from those here, follow the brand’s cooking recommendations for 1 cup of dry grits.

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 694 kcal
  • Sugar: 5 g
  • Sodium: 1079 mg
  • Fat: 52 g
  • Saturated Fat: 23 g
  • Unsaturated Fat: 29 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 1 g
  • Protein: 23 g
  • Cholesterol: 234 mg

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Find it online: https://elsaflavor.com/grilled-cajun-shrimp-and-grits-68736170776/