Savannah Shrimp Skewers: A Georgia-Style Arteflame Feast

Introduction

There is something undeniably magical about the culinary traditions of the Georgia coast. The humid, salty air of Savannah practically begs for fresh seafood cooked over an open fire. These Savannah Shrimp Skewers are more than just a recipe; they are a homage to the Low Country lifestyle, where flavors are bold, bright, and deeply satisfying. By using the Arteflame grill, we elevate this classic Southern dish to new heights. The solid steel cooktop provides the perfect surface to sear the shrimp rapidly, locking in the natural sweetness while creating that irresistible golden crust that standard grates often miss. This method ensures your shrimp remain plump and juicy, avoiding the rubbery texture that plagues lesser grilling techniques.

Whether you are hosting a summer backyard barbecue or looking for a quick, elegant weeknight dinner, these skewers bring the hospitality of the South straight to your table. The combination of zesty lemon, aromatic garlic, and the iconic kick of Old Bay seasoning creates a flavor profile that is both nostalgic and exciting. Fire up your Arteflame, pour a glass of sweet tea, and get ready to experience the true taste of Georgia style grilling.

Ingredients

The Marinade and Skewers

• 2 lbs large shrimp, peeled and deveined (tail-on preferred for presentation)
• 1 stick (1/2 cup) unsalted butter, melted
• 4 cloves garlic, minced finely
• 2 tbsp Old Bay seasoning (or preferred seafood boil seasoning)
• 1 tbsp fresh lemon juice
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust for heat)
• 2 tbsp fresh parsley, chopped
• 1 lemon, sliced into wedges for grilling
• Bamboo or metal skewers (soak bamboo in water for 30 minutes)
• Vegetable oil or duck fat (for seasoning the grill top)

Instructions

Step 1: Prepare the Savannah Marinade

1. In a small mixing bowl, whisk together the melted butter, minced garlic, Old Bay seasoning, smoked paprika, cayenne pepper, and fresh lemon juice.
2. Taste the mixture; it should be zesty and savory. Add a pinch of salt if necessary, though Old Bay is usually salty enough.
3. Reserve about 1/3 of this marinade in a separate small bowl for basting during the cook.

Step 2: Marinate the Shrimp

1. Place the peeled and deveined shrimp into a large Ziploc bag or a glass bowl.
2. Pour the larger portion of the marinade over the shrimp. Toss gently to ensure every shrimp is coated evenly.
3. Seal or cover and refrigerate for 15 to 20 minutes. Do not marinate longer than 30 minutes, as the acidity in the lemon juice can start to "cook" the shrimp (ceviche style) and alter the texture.

Step 3: Assemble the Skewers

1. Thread the shrimp onto the skewers. To prevent the shrimp from spinning around when you flip them, thread the skewer through the tail and the thickest part of the body.
2. Don't overcrowd the skewers; leave a tiny bit of space between shrimp to ensure the heat wraps around them evenly.

Step 4: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill. Let it burn down until the cooktop reaches searing temperature.
2. Because shrimp cook quickly, you want a medium-high heat zone. Aim for the middle area of the flat cooktop, not directly next to the open fire where it might scorch, but hot enough to sizzle immediately.
3. Lightly oil the cooktop surface with vegetable oil or duck fat to prevent sticking and aid in the searing process.

Step 5: Grill the Skewers

1. Place the skewers directly onto the hot steel plancha. You should hear an immediate, aggressive sizzle.
2. Cook for 2 to 3 minutes on the first side. You are looking for a beautiful pink color creeping up the side and a golden-brown sear on the bottom.
3. Flip the skewers. Brush immediately with the reserved marinade.
4. Place the lemon wedges cut-side down on the grill nearby to char them slightly.
5. Cook for another 1 to 2 minutes until the shrimp are opaque and firm to the touch. Remove immediately to prevent overcooking.

Step 6: Garnish and Serve

1. Transfer the skewers to a serving platter.
2. Squeeze the charred lemon wedges over the shrimp for a hit of smoky citrus flavor.
3. Sprinkle with freshly chopped parsley and serve hot.

Tips

Grilling shrimp requires a watchful eye, especially on a high-performance surface like the Arteflame. The most critical tip for this recipe is to manage your timing. Shrimp can go from perfectly succulent to tough and rubbery in a matter of seconds. Watch for the color change; once the shrimp turn pink and curl slightly into a "C" shape, they are done. If they curl tightly into an "O" shape, they are likely overcooked. Utilizing the different heat zones of the Arteflame is also beneficial. If your fire is roaring, start the shrimp further out on the cool edge to gently warm them, then move them closer to the center for a final rapid sear. This reverse-sear method gives you more control over the internal temperature. Finally, if using bamboo skewers, double them up (use two skewers per kebab) to stop heavy shrimp from spinning when you try to flip them.

Variations

While the classic Savannah style relies heavily on the holy trinity of butter, lemon, and Old Bay, there are several ways to tweak this recipe to suit your palate or utilize what is in your pantry. Experimenting with these variations can turn a standard appetizer into a completely new dining experience.

• Low Country Boil Skewers: Alternate the shrimp with chunks of pre-cooked Andouille sausage and small pieces of corn on the cob (par-boiled) to mimic a traditional boil on a stick.
• Spicy Tybee Heat: Double the cayenne pepper and add a teaspoon of crushed red pepper flakes or a splash of your favorite habanero hot sauce to the marinade for a fiery kick.
• Herbed Garden Style: Swap the Old Bay for a mixture of fresh thyme, oregano, and basil for a Mediterranean twist that highlights fresh garden herbs.
• Bacon-Wrapped: Wrap each shrimp in a half-slice of thin bacon before skewering. This requires a slightly longer cook time at a lower heat zone to render the bacon fat without burning it.
• Honey Garlic Glaze: Add two tablespoons of honey to the marinade for a sticky, sweet-and-savory finish that caramelizes beautifully on the flat top.

Best pairings

To create a truly authentic Georgia meal, the sides are just as important as the protein. Savannah Shrimp Skewers are rich and savory, so they pair best with sides that can either cut through the richness or sop up the delicious garlic butter sauce. The most iconic pairing is, without a doubt, creamy stone-ground grits. Cheese grits, specifically made with sharp cheddar or gouda, provide a soft, comforting base that contrasts with the snap of the grilled shrimp.

• Creamy Cheese Grits: A Southern staple that acts as the perfect bed for the buttery shrimp.
• Grilled Corn Salad: Use the Arteflame to char some corn, then cut it off the cob and mix with peppers, onions, and lime.
• Fried Green Tomatoes: The tart crunch of green tomatoes complements the tender sweetness of the seafood.
• Hushpuppies: Perfect for dipping in any leftover garlic butter.
• Cold Lager or Sweet Tea: A crisp, cold beer cuts the spice, while sweet tea offers a traditional regional balance.

Conclusion

These Savannah Shrimp Skewers are a testament to the versatility and power of the Arteflame grill. By moving the cooking process out of the kitchen and onto the flat top, you not only enhance the flavor through searing and smoke but also turn dinner preparation into a social event. The aroma of garlic and Old Bay sizzling on the steel is enough to gather a crowd instantly. This recipe is simple enough for a novice but delivers a depth of flavor that will impress seasoned foodies. So, the next time you light up your grill, look to the South for inspiration. With fresh ingredients and the right technique, you can bring the coastal charm of Georgia to your own backyard, one delicious skewer at a time.