Wood-Fired BBQ Shrimp & Grits (Kentucky Style) | Arteflame

Introduction

There is something undeniably magical about the hiss of butter hitting hot steel as the sun sets. This Kentucky-style Shrimp and Grits recipe brings that magic to life, combining the creamy comfort of stone-ground corn with the smoky char of the grill. The aroma of bourbon reducing into a sticky glaze mixes with the fresh evening air, promising a meal that warms you from the inside out. It is the ultimate comfort food, elevated by the open fire.

A Backyard Showstopper

Taking a Southern classic outdoors transforms dinner into an event. The Arteflame’s flat top allows for a searing heat that locks in the shrimp’s juices while simultaneously bubbling the sauce into a rich gravy—something a standard skillet struggles to achieve. The sweet and savory balance of the BBQ sauce and heavy cream is simply addictive, making this a go-to for impressing guests.

Chef's Tips for Perfection

• Mise en Place: This recipe moves fast! Have your shrimp dredged and liquids measured before you start grilling to ensure a smooth process.
• Heat Management: Sear the shrimp near the center fire for a crisp crust, then move them to the cooler outer ring when adding the dairy to prevent scorching.

Make It Your Own

If you prefer to cook without alcohol, swap the bourbon for apple cider or extra chicken broth to keep that depth of flavor without the spirits. For a dairy-free version, full-fat coconut milk makes a surprisingly delicious substitute for heavy cream.

Ingredients

The Main Components

• 2 lbs Large Shrimp, peeled and deveined
• 4 tbsp Butter
• 1/4 cup Kentucky Bourbon
• 1 cup Your favorite BBQ Sauce
• 1 cup Heavy Cream
• Salt and freshly ground Black Pepper to taste
• Fresh Parsley, chopped (for garnish)

For the Dredge

• 1 cup All-Purpose Flour
• 2 tbsp Cajun Seasoning

For Serving

• Prepared Grits (cooked to your preference, ideally stone-ground and cheesy)

Instructions

Step 1: Fire Up the Grill

1. Begin by lighting your Arteflame grill. Build a fire in the center using charcoal or wood.
2. Allow the grill to heat up for about 15 to 20 minutes. You are looking for a medium-high heat on the flat cooktop surface.
3. Wipe the cooktop down with a little oil to ensure it is seasoned and ready for cooking.

Step 2: Prepare the Shrimp

1. While the grill is heating, rinse your peeled and deveined shrimp and pat them dry with paper towels. Removing excess moisture helps the coating stick.
2. In a mixing bowl, combine the 1 cup of flour and 2 tablespoons of Cajun seasoning. Mix well to distribute the spices.
3. Toss the shrimp in the seasoned flour mixture until they are lightly coated on all sides. Shake off any excess flour.

Step 3: Sear the Shrimp

1. Place the 4 tablespoons of butter directly onto the flat cooktop of the Arteflame. Allow it to melt and bubble slightly.
2. Place the dredged shrimp onto the buttered surface. Spread them out so they are not overcrowding each other, which ensures a good sear.
3. Grill the shrimp for about 2–3 minutes per side until they turn pink and the crust becomes golden brown. Move them slightly away from the center if they are browning too quickly.

Step 4: Make the Kentucky Sauce

1. Once the shrimp are seared, carefully pour the 1/4 cup of bourbon over the shrimp (be cautious of potential flare-ups). Let the alcohol cook off for about a minute.
2. Pour the 1 cup of BBQ sauce and 1 cup of heavy cream directly onto the shrimp and griddle surface, stirring everything together with a spatula.
3. Allow the sauce to simmer on the flat top, combining with the butter and shrimp juices, until it thickens into a rich, creamy gravy. Season with salt and pepper to taste.

Step 5: Assemble and Serve

1. Spoon a generous portion of your prepared warm grits into bowls.
2. Top the grits with the creamy BBQ shrimp mixture, ensuring you get plenty of sauce in every bowl.
3. Garnish with fresh chopped parsley for a pop of color and freshness. Serve immediately while piping hot.

Tips

Cooking on the Arteflame offers unique advantages for this dish, specifically the ability to make the sauce directly on the cooking surface. However, temperature management is key. Keep your shrimp closer to the center fire for the initial sear to lock in juices, but move them toward the cooler outer edge when you add the cream and sauce. This prevents the dairy from separating or scorching before the sauce has time to thicken.

Additionally, don't skimp on the grits. Since the topping is rich and bold with BBQ and bourbon flavors, your grits should be a sturdy canvas. Use stone-ground grits rather than instant varieties, and consider cooking them with chicken stock and finishing with sharp cheddar or smoked gouda to stand up to the flavorful shrimp.

Variations

This recipe is incredibly versatile and can be tweaked to suit your palate. Here are a few ways to remix this Kentucky classic:

• Spicy Kick: Add sliced Andouille sausage to the grill alongside the shrimp and toss in some crushed red pepper flakes for a Cajun-Creole hybrid.
• Bacon Lover's Delight: Start by frying chopped bacon on the Arteflame cooktop, then cook the shrimp in the rendered bacon fat instead of butter. Crumble the crispy bacon on top before serving.
• Acid Balance: If you find the BBQ and cream mixture too rich, squeeze half a grilled lemon over the finished dish to cut through the heaviness.
• Low Carb Option: Swap the flour dredge for a light dusting of cornstarch or skip the breading entirely, and serve the shrimp over cauliflower grits or roasted vegetables.
• Mustard Twist: Use a mustard-based BBQ sauce (Carolina gold style) instead of a tomato-based one for a tangier, sharper flavor profile.

Best pairings

To round out this rich, Southern meal, you need sides and drinks that can handle the bold flavors of bourbon and BBQ sauce. Because the dish is heavy on cream and carbs, lighter or acidic sides work best to cleanse the palate.

• Drink: An Old Fashioned or a Mint Julep is the obvious choice to echo the bourbon in the sauce. Alternatively, a crisp, cold lager or sweet iced tea pairs beautifully.
• Side: Grilled collard greens with vinegar or a fresh cucumber and tomato salad.
• Bread: Jalapeño cornbread or charred sourdough toast to mop up the extra sauce.

Conclusion

This Kentucky BBQ Shrimp and Grits recipe serves as a testament to the versatility of the Arteflame grill. By moving the entire cooking process outdoors, you not only keep your kitchen clean but also infuse the dish with a depth of flavor that stovetops simply cannot provide. The combination of the bourbon glaze, the tender shrimp, and the creamy grits creates a symphony of textures and tastes that is sure to become a staple in your outdoor cooking rotation. Gather your friends, pour a drink, and enjoy the true taste of Southern hospitality.