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Grilled Shrimp and Smoky Grilled-Corn Grits

Author Stacey Little

Ingredients

  • 2 ears fresh corn
  • 1 teaspoon salt
  • 1 cup uncooked, quick-cooking grits
  • 1 cup 4 oz. shredded cheddar cheese
  • 2 teaspoons minced, canned chipotle pepper in adobo sauce
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 garlic clove, pressed
  • 1/2 teaspoon freshly ground pepper
  • 1 pound peeled jumbo raw shrimp with tails (1 6/20 count), deveined
  • 16 6-inch metal skewers
  • 1 pint grape tomatoes
  • 1/2 (8-ounce) package fresh mushrooms, quartered
  • 1 small green bell pepper, cut into 1-inch pieces
  • 1/3 cup chopped fresh cilantro

Instructions

  • Preheat grill to 350° to 400°F (medium-high). Grill corn, covered with grill lid, 10 minutes or until done, turning once. Cut kernels from cobs. Discard cobs.
  • Bring salt and 4 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits. Cook grits, stirring occasionally, 8 minutes or until thickened. Stir in corn kernels, cheese, and chipotle pepper. Cover and keep warm.
  • Stir together olive oil and next 3 ingredients (lemon juice, garlic, ground pepper) in a large bowl. Toss shrimp with olive oil marinade mixture; let stand at room temperature 3 minutes.
  • Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers alternately with tomatoes, mushrooms, and bell pepper pieces.
  • Grill kabobs, covered with grill lid, 4 to 5 minutes on each side or just until shrimp turn pink. Serve kabobs with grits, and sprinkle with cilantro just before serving.

Notes

Recipe courtesy of Vanessa McNeil Rocchio, Southern Living


* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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