The Washington Times-Herald

Local News

July 23, 2013

BBQ My Way: Grilled shrimp 'n grits

There are many foods that naturally go together. Steak and a baked potato, cereal and milk, pretzels and beer, and in the South: shrimp and grits.

Today’s column is devoted to my version of shrimp and grits. If you get a chance to eat at Jack Fry’s in Louisville, their take on shrimp and grits is a classic. The shrimp are pan-seared and the cheesy grits are served with a delicious red-eye gravy. In fact, you can Google it and find the full recipe online.

My version is outdoorsy by utilizing hot coals, and a bit spicy with the addition of Cajun seasoning and a tomato-based barbecue sauce.

First, buy nice shrimp. I like to use 10-15 count, meaning there are roughly 10 to 15 shrimp per pound. These are the perfect size for skewering. In my area, they are typically frozen. If you can get them fresh, more power to you. We used 2 pounds for this dinner, and we had leftovers. Let the shrimp thaw (unless fresh) and then take the shell off and remove the mud vein. Skewer the shrimp with wooden skewers that have been soaked. Pierce through the meaty part and then through the tail so they resemble a “C” shape. The shrimp can touch but should not be crammed together.

Cheesy Grits

• 1 cup instant grits

• 3 cups whole milk

• 1 cup shredded sharp white cheddar cheese

• Salt and pepper to taste

Warm the milk over medium heat to the point where you start to see some bubbling at the sides. You have to stir the milk the entire time to keep it from burning on the bottom. Slowly stir in the grits. Stir until you have the creamy consistency of cooked grits. Add salt and pepper to taste. Now, stir in the cheese. Continue stirring until it is melted into the grits, and that’s all there is to it.

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