Grilled Shrimp & Grits Skewers (South Carolina Style) | Arteflame

Introduction

There is nothing quite like the aroma of sizzling butter and smoky Cajun spices drifting through the backyard on a warm evening. While South Carolina Shrimp and Grits is traditionally a spoon-fed comfort food, this recipe transforms the Lowcountry staple into a fun, crispy, and interactive experience. By turning creamy cheese grits into sear-able cakes, you get the best of both worlds: a golden-brown crust and a melt-in-your-mouth center, all balanced by the snap of fresh seafood.

Why I Love This Method

This approach completely reimagines a classic without losing its soul. Using the Arteflame’s solid steel cooktop is the secret weapon here; standard grates would let the grits crumble, but the plancha sears them perfectly. It turns a heavy, sit-down meal into a vibrant finger food that is perfect for mingling at a summer cookout. The combination of the smoky char from the wood fire and the rich, cheesy corn is an absolute crowd-pleaser.

Tips for Grilling Success

• Chill thoroughly: The grit mixture must be completely cold and set before cutting to ensure the cubes hold their shape on the grill.
• Manage your heat: Utilize the Arteflame's heat zones. If the shrimp are cooking too fast, move the skewers further from the center to let the grit cakes crisp up slowly without burning the seafood.

Ingredient Swaps

If you prefer a milder flavor profile, swap the spicy Andouille for smoked kielbasa or even thick chunks of bacon. For a vegetarian twist, replace the shrimp and sausage with marinated portobello mushrooms and zucchini rounds.

Ingredients

The Grits

• 1 cup stone-ground grits (yellow or white)
• 2 cups chicken broth
• 2 cups whole milk
• 1 cup sharp cheddar cheese, shredded
• 4 tbsp unsalted butter
• 1 tsp garlic powder
• Salt and freshly cracked black pepper to taste

The Skewers

• 1 lb jumbo shrimp, peeled and deveined (tail-on or off)
• 1 package Andouille sausage, sliced into rounds (optional but recommended)
• 2 tbsp Cajun or Creole seasoning
• 2 tbsp olive oil (plus more for the grill)
• 1 lemon, cut into wedges for serving
• Fresh parsley or chives, chopped for garnish
• Wooden skewers (soaked in water for 30 minutes) or metal skewers

Instructions

Step 1: Prepare the Grit Cakes

1. In a medium saucepan over medium-high heat, bring the chicken broth, milk, butter, and garlic powder to a gentle boil.
2. Slowly whisk in the stone-ground grits to prevent lumps. Reduce the heat to low and cover.
3. Simmer for 20–25 minutes, stirring occasionally, until the grits are thick and creamy.
4. Remove from heat and fold in the shredded cheddar cheese until melted. Season with salt and pepper.
5. Pour the mixture into a greased 9x9 inch baking dish. Smooth the top with a spatula.
6. Refrigerate for at least 2 hours (or overnight) until the grits are fully set and firm. Once firm, cut them into 1.5-inch cubes.

Step 2: Season and Assemble

1. While the grill heats up, toss the shrimp in a bowl with olive oil and the Cajun seasoning, ensuring they are evenly coated.
2. Thread the skewers in an alternating pattern: start with a piece of sausage, then a grit cube, followed by a shrimp. Repeat until the skewer is full, but do not overcrowd.
3. Ensure the grit cubes are cold when you skewer them to maintain structural integrity.

Step 3: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using charcoal or hardwood. Let it burn down until the center cooktop reaches searing temperature (over 400°F).
2. Lightly oil the flat steel cooktop with vegetable oil or butter to prevent sticking.

Step 4: Grill the Skewers

1. Place the skewers directly on the flat steel surface (the plancha), not over the open center flame. You want the steel to sear the grit cakes.
2. Cook for 2–3 minutes per side. Watch for the grit cakes to develop a golden, crispy crust and for the shrimp to turn pink and opaque.
3. Rotate carefully to sear all sides of the grit cubes.
4. Remove from the grill immediately once the shrimp are cooked through to avoid rubbery seafood. Squeeze fresh lemon juice over the hot skewers and garnish with parsley.

Tips

The success of this recipe hinges on the consistency of your grits. They must be cooked thicker than you would for a bowl of breakfast grits; think polenta consistency. If the mixture is too wet, the cubes will fall off the skewer when heated. Make sure to let them cool completely in the fridge before cutting; patience here is the difference between a mess and a masterpiece. When grilling, use the various heat zones of the Arteflame to your advantage. If the shrimp are cooking faster than the grit cakes are browning, move the skewers slightly further from the center fire to lower the temperature.

Additionally, always ensure your steel cooktop is well-seasoned and oiled before placing the grit cakes down. The starch in the corn can be sticky, so a generous coating of oil or even a brush of bacon grease on the cooktop adds flavor and ensures a non-stick release. If you are using wooden skewers, soaking them is mandatory to prevent them from burning, although the flat top design of the Arteflame minimizes this risk compared to open grates.

Variations

While the classic Cajun profile is a crowd-pleaser, this recipe is incredibly versatile. You can easily adapt the flavor profile to match the rest of your menu or your personal heat tolerance. For those who love a smoky depth, consider wrapping the shrimp in thin slices of bacon before skewering; the bacon fat will baste the grit cakes as they cook. Here are a few other ways to remix this Lowcountry favorite:

• Spicy Jalapeño: Fold diced pickled jalapeños into the grit mixture before cooling for an interior kick of heat.
• BBQ Glazed: Brush the shrimp with a mustard-based South Carolina BBQ sauce during the last minute of grilling.
• Italian Twist: Swap cheddar for Parmesan and Cajun seasoning for Italian herbs, serving with a marinara dipping sauce.
• Surf and Turf: Alternate steak bites with the shrimp and grits for a hearty main course skewer.
• Vegetarian Option: Replace the shrimp and sausage with thick chunks of portobello mushroom and zucchini marinated in Creole spices.

Best pairings

South Carolina Shrimp and Grits Skewers are rich, savory, and slightly spicy, so they pair best with sides and drinks that cut through that richness. A crisp, acidic slaw is an excellent accompaniment; try a vinegar-based coleslaw rather than a creamy mayo-based one to cleanse the palate between bites. Grilled corn on the cob, charred directly on the Arteflame alongside the skewers, reinforces the corn flavor profile of the grits.

For beverages, you want something refreshing. An ice-cold pilsner or a light lager works wonders against the Cajun spice. If you prefer wine, a high-acid white wine like a Sauvignon Blanc or a dry Riesling will balance the heaviness of the cheese grits. For a non-alcoholic option, a tall glass of sweet tea with plenty of lemon is the quintessential Southern pairing that never fails.

Conclusion

Mastering South Carolina Shrimp & Grits Skewers on the Arteflame is a rewarding way to bring a taste of the Lowcountry to your outdoor kitchen. This dish perfectly showcases the versatility of the plancha-style grill, allowing you to achieve textures that are impossible on standard grates. The contrast between the crispy, golden exterior of the grit cake and the creamy, cheesy interior, paired with the snap of fresh shrimp, is a culinary experience your guests won't soon forget.

We hope this recipe inspires you to experiment with textures and deconstructed classics on your grill. Whether served as a heavy appetizer or a light dinner, these skewers capture the soul of Southern cooking with a wood-fired twist. Fire up your Arteflame, gather your friends, and enjoy the delicious art of outdoor cooking.