Grilled Shrimp & Grits (Tennessee Style) | Arteflame

Introduction

There is nothing quite like the aroma of wood smoke mixing with sizzling bacon on a crisp evening. This Tennessee Grilled Shrimp & Grits recipe is pure Southern soul on a plate. Imagine spooning into a bowl of velvety, butter-laden grits, topped with shrimp that have a perfect snap and a kiss of char from the open fire. It creates a rustic yet gourmet experience that warms you from the inside out.

Why It’s a Backyard Favorite

I love this recipe because it takes a kitchen classic and moves the party outdoors. Cooking the grits slowly on the Arteflame’s outer rim while searing the shrimp near the center creates a depth of flavor you simply cannot replicate on a stovetop. The bold "Tennessee" twist—featuring crispy bacon, sautéed peppers, and savory spices—balances the richness of the cheese perfectly. It is a hearty, impressive meal that brings friends and family together around the fire.

Chef’s Notes for Perfection

• Watch your heat zones: Keep the pot of grits on the cooler outer edge of the grill to prevent scorching, stirring often for that ultra-creamy texture.
• Fresh is best: Always grate your sharp Cheddar cheese from a block. Pre-shredded cheese contains anti-caking agents that result in grainy grits.
• Don't crowd the shrimp: Give the shrimp space on the hot cooktop to ensure they sear rather than steam.

Easy Swaps

If you prefer a meatier dish, slice up some Andouille sausage to grill alongside the shrimp. For those watching their dairy intake, vegetable stock and coconut milk can replace the chicken broth and cream for a tasty dairy-free alternative.

Ingredients

For the Cheesy Grits

• 1 cup Stone-ground grits (white or yellow)
• 4 cups Chicken broth (or vegetable stock for a lighter taste)
• 1 cup Heavy cream
• 2 cups Sharp Cheddar cheese, freshly shredded
• 4 tbsp Unsalted butter
• 1 tsp Salt (adjust to taste)
• 1/2 tsp Freshly cracked black pepper

For the Shrimp & Toppings

• 1 lb Large shrimp, peeled and deveined (tail-on or off)
• 6 slices Thick-cut bacon, chopped into bits
• 1 Red bell pepper, finely diced
• 1 Green bell pepper, finely diced
• 1 Yellow onion, diced
• 2 cloves Garlic, minced
• 2 tbsp Cajun or Tennessee-style BBQ seasoning
• 1 Lemon, cut into wedges
• 1/4 cup Green onions (scallions), sliced for garnish
• Olive oil or melted butter for the grill surface

Instructions

Step 1: Prepare the Grill and Grits

1. Start your Arteflame grill by building a wood fire in the center. Allow it to burn down until the center grate is extremely hot (over 600°F) and the outer flat cooktop reaches a steady medium-high heat.
2. While the grill heats up, place a cast-iron pot or a heavy saucepan directly on the flat cooktop surface (closer to the center for higher heat).
3. Add the chicken broth, salt, and butter to the pot. Once simmering, slowly whisk in the stone-ground grits.
4. Move the pot to the outer edge of the cooktop to lower the heat. Cover and let simmer for about 20-25 minutes, stirring occasionally to prevent sticking.
5. Once the grits are tender and creamy, stir in the heavy cream and cheddar cheese until melted and smooth. Keep warm on the cool outer edge of the grill.

Step 2: Cook the Bacon and Veggies

1. Apply a thin layer of olive oil to the flat cooktop surface.
2. Place the chopped bacon on the flat top. Cook until the fat renders and the bacon becomes crispy.
3. Using your spatula, push the bacon to a slightly cooler zone or remove it to a bowl, leaving the rendered bacon fat on the grill.
4. Add the diced onions, red peppers, and green peppers directly into the hot bacon fat. Sauté for 5-7 minutes until the vegetables are soft and slightly caramelized.
5. Add the minced garlic during the last minute of cooking to prevent it from burning. Mix the cooked bacon back into the vegetable mixture.

Step 3: Sear the Shrimp

1. Toss the peeled shrimp in a bowl with the olive oil and the Cajun or Tennessee seasoning until evenly coated.
2. Place the shrimp directly on the flat cooktop, closer to the center where the heat is higher. You can also use the center grill grate if you prefer a char-grilled mark.
3. Cook the shrimp for 2-3 minutes per side. Watch closely; they are done when they turn pink and opaque and form a slight crust.
4. Squeeze fresh lemon juice over the shrimp as they finish searing for a burst of acidity.

Step 4: Assembly and Serving

1. Ladle a generous portion of the cheesy grits into shallow bowls.
2. Top the grits with the sautéed vegetable and bacon mixture.
3. Arranged the grilled shrimp on top.
4. Garnish with sliced green onions and serve immediately while hot.

Tips

Mastering this dish on the Arteflame comes down to managing your heat zones effectively. The flat cooktop naturally varies in temperature, being hottest near the center and cooler toward the edges. Use this to your advantage by cooking the shrimp near the center for a quick, hard sear that locks in juices without making them rubbery. Conversely, keep your pot of grits on the outer edge; grits scorch easily, and the gentle radiant heat there acts like a perfect warmer. If you find your grits thickening too much while the shrimp cooks, simply whisk in a splash of extra broth or water to loosen them up before serving. Also, always grate your cheese fresh from the block rather than using pre-shredded bags, as the stabilizers in pre-shredded cheese can result in a grainy texture.

Variations

While the classic Tennessee approach is a crowd-pleaser, this recipe is incredibly versatile and can be adapted to suit various dietary needs or flavor preferences. You can easily swap the protein or change the flavor profile of the grits to keep things exciting. Here are a few ways to mix it up:

• Smoky Sausage: Add sliced Andouille or Kielbasa sausage to the grill alongside the shrimp for a meatier, Cajun-inspired version.
• Low-Carb Option: Replace the stone-ground corn grits with mashed cauliflower "grits" cooked with plenty of cream cheese and butter.
• Gouda Grits: Swap the sharp cheddar for smoked Gouda cheese to amplify the wood-fired flavor from the grill.
• Spicy Kick: Add a diced jalapeño to the vegetable mix or top the final dish with a drizzle of hot honey.
• Mushroom Medley: For an earthier flavor, sauté cremini or shiitake mushrooms on the flat top along with the onions and peppers.

Best pairings

The richness of the cheddar grits and the savory spice of the shrimp call for beverages and sides that can cut through the creaminess while complementing the smoky char. Acidic and refreshing drinks work best to cleanse the palate between bites. When it comes to side dishes, keep them simple and fresh to balance the heaviness of the main course.

• Drink: A crisp, cold Sauvignon Blanc or a light Lager beer. For a non-alcoholic option, Southern-style sweet tea with lemon is perfect.
• Bread: Skillet cornbread or grilled garlic baguette slices to sop up the extra sauce.
• Salad: A simple arugula salad with a lemon vinaigrette or vinegary collard greens.
• Dessert: Grilled peaches with vanilla ice cream make for a fantastic finish on the Arteflame.

Conclusion

Tennessee Grilled Shrimp & Grits is more than just a recipe; it is a celebration of Southern flavors enhanced by the art of outdoor cooking. By using the Arteflame, you transform a traditional kitchen staple into a dynamic culinary experience, adding layers of smoke and char that are impossible to replicate indoors. The contrast between the creamy, savory grits and the snappy, seasoned shrimp creates a texture and flavor profile that is truly unforgettable. Whether you stick to the classic recipe or experiment with spicy variations, this dish is guaranteed to become a favorite in your grilling rotation. So fire up the grill, gather your friends, and enjoy the authentic taste of the South right in your backyard.