Louisiana Grilled Shrimp and Grits

Introduction

Get ready to experience the bold and savory flavors of Louisiana right from your backyard with this incredible Grilled Shrimp and Grits recipe. Succulent shrimp are skewered and grilled over the high-heat center grate of the Arteflame grill, locking in their juices with a buttery Cajun glaze. They're then served atop creamy cheese grits cooked to perfection on the flat griddle cooktop. This dish is full of smoky, spicy, and cheesy goodness, making it a guaranteed crowd-pleaser.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp Cajun seasoning
• 2 tbsp melted butter
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 cup stone-ground grits
• 4 cups chicken broth
• 1 cup shredded sharp cheddar cheese
• 2 tbsp butter
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped green onions (for garnish)
• Skewers (wooden or metal)

Instructions

Step 1: Get the Arteflame Grill Ready

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood on top and light the oiled napkins.
3. Let the grill heat up for about 20 minutes until the flat cooktop is evenly heated.

Step 2: Prepare the Shrimp

1. In a bowl, mix the melted butter, Cajun seasoning, lemon juice, and minced garlic.
2. Thread the shrimp onto skewers and brush them generously with the mixture.

Step 3: Cook the Grits on the Flat Top

1. Pour the chicken broth onto the flat griddle cooktop.
2. Slowly add the grits while continuously stirring to prevent clumping.
3. Cook until thickened, about 10-15 minutes, stirring frequently.
4. Mix in the butter, shredded cheddar, salt, and pepper.

Step 4: Grill the Shrimp

1. Place the skewered shrimp on the center grill grate for about 1-2 minutes per side to sear them at 1,000F.
2. Move the shrimp onto the flat cooktop and cook for another 2-3 minutes until opaque and fully cooked.

Step 5: Serve

1. Spoon the creamy cheese grits onto plates.
2. Top with grilled shrimp and garnish with chopped green onions.
3. Serve immediately and enjoy!

Tips

• Use fresh shrimp for the best flavor and texture.
• Adjust the Cajun seasoning to your spice preference.
• Use metal skewers or soak wooden skewers in water for 30 minutes before grilling to prevent burning.
• Remove the shrimp when they reach 120F internal temperature as they will continue to cook after they’re off the grill.
• For extra creaminess, use heavy cream instead of some chicken broth when making the grits.

Variations

1. Spicy Creole Style: Add 1 tsp of cayenne pepper for extra heat and top with crispy bacon bits.
2. Garlic Parmesan: Replace the Cajun seasoning with 1 tbsp garlic powder and top with grated Parmesan.
3. Lemon Herb: Use a blend of lemon zest and fresh herbs like parsley and thyme with a drizzle of olive oil.
4. BBQ Glaze: Brush shrimp with a smoky barbecue sauce instead of Cajun butter and add grilled corn as a side.
5. Coconut Curry: Mix shrimp with coconut milk and curry powder, and serve over coconut-infused grits.

Best Pairings

• Roasted asparagus or grilled corn on the cob
• A crisp white wine like Sauvignon Blanc
• Garlic bread or cornbread
• Spicy remoulade sauce for dipping
• Southern-style coleslaw for a fresh crunch

Conclusion

Louisiana Grilled Shrimp and Grits bring together smoky, buttery shrimp and rich, creamy cheese grits for an unforgettable meal. Thanks to the Arteflame grill’s high-heat center grate and spacious flat cooktop, this dish is grilled to perfection with stunning flavor and texture. Try out the variations and find your favorite way to enjoy this southern classic!