Tennessee Grilled Shrimp & Grits Cakes Recipe

Introduction

This Tennessee-style Grilled Shrimp and Grits Cakes recipe is a show-stopper that combines smoky, buttery shrimp with crispy golden grits cakes—all grilled to perfection on the Arteflame. With the reverse sear method and heat-zoned griddle, this recipe locks in succulent flavor while delivering restaurant-level texture. No pots, no pans—just remarkably tasty, Southern-inspired grilling.

Ingredients

• 1 lb large shrimp, peeled and deveined (leave tail on for presentation)
• 1 cup stone-ground grits
• 3 cups water
• 1 cup sharp cheddar cheese, shredded
• 3 tbsp butter (plus more for grilling)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tbsp chopped fresh parsley
• Salt and black pepper to taste
• 1 tsp lemon zest
• Juice of 1/2 lemon
• 1 tbsp bourbon (for smoky butter sauce)
• 1 small shallot, minced
• 1 stick unsalted butter (for finishing sauce)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a little vegetable oil onto three paper napkins.
2. Place napkins in the grill base, stack firewood on top.
3. Light the paper and wait about 20 minutes until you have a clean hot base and griddle is preheated and ready for grilling.

Step 2: Prepare the Grits Cakes

1. On your kitchen stove beforehand, cook the grits in 3 cups water until thick (about 15 minutes), stir in cheddar and 2 tbsp butter, season with salt.
2. Spread the hot grits into a quarter-inch thick layer on a buttered sheet pan. Let cool and solidify in the refrigerator until firm (at least 1 hour).
3. Once firm, cut the grits into 3-inch square cakes.

Step 3: Grill the Grits Cakes

1. Butter the Arteflame griddle near center heat area.
2. Place the grits cakes on the lightly buttered surface.
3. Let them sear and crisp up for 3-4 minutes per side, until golden brown and grill-marked.
4. Move to a cooler zone on the perimeter to keep warm.

Step 4: Season and Sear the Shrimp

1. In a bowl, toss shrimp with smoked paprika, garlic powder, cayenne, salt, pepper, and lemon zest.
2. Place shrimp on the center Arteflame grill grate to sear for 1 minute per side.
3. Move shrimp to the flat griddle to gently finish cooking through (about 2 more minutes), flipping once.

Step 5: Make the Smoky Butter Sauce

1. Slide a steel ramekin or shallow grill-safe pan on the cooler portion of the griddle.
2. Add 1 tbsp butter and sauté shallots until golden.
3. Stir in lemon juice and bourbon, let it bubble for 30 seconds.
4. Whisk in remaining butter piece by piece off direct heat until emulsified. Season with salt and parsley.

Step 6: Plate and Serve

1. Top each crispy grits cake with 2-3 grilled shrimp.
2. Spoon over the warm smoky bourbon butter sauce.
3. Garnish with extra parsley and a wedge of lemon if desired.

Tips

• Use butter for better flavor and golden crusts when grilling grits cakes.
• Sear shrimp quickly on the 1,000F center grill grate to lock in juices before finishing on the flat top.
• Remove shrimp from the grill when they reach 130°F internal temp; they’ll rise to 145°F while resting.
• Keep sauce warm by placing it on a cooler zone of the flat top until service.
• Make grits cakes ahead of time so they’re firm and ready to crisp up on the grill.

Variations

1. Spicy Creole Version: Add 1 tsp Creole seasoning to the shrimp marinade and use pepper jack cheese in the grits.
2. Bacon-Lover’s Twist: Add crumbled grilled bacon bits to the grits before cooling and mold into cakes for added richness.
3. Lemon Herb Infusion: Toss shrimp in lemon thyme, rosemary, and garlic before grilling for a fresher, zesty profile.
4. Cajun BBQ Shrimp: Brush shrimp with a Cajun BBQ glaze while on the grill and pair with smoked Gouda grits cakes.
5. Southern Veggie Sides: Serve with sautéed grilled okra, bell peppers, or fire-roasted tomatoes on the Arteflame for a full Tennessee spread.

Conclusion

Channel the bold, smoky flavors of Tennessee barbecue with this grilled shrimp and grits cakes recipe. Perfect for backyard gatherings or weeknight meals, the Arteflame grill delivers unmatched performance and simplicity. This dish offers crispy texture, juicy shrimp, and a luxurious butter sauce—all without a single pot or pan. Taste the difference of live fire grilling.

Best Pairings

• Grilled sweet corn with chili butter
• Charred peach salad with arugula and goat cheese
• Smoked bourbon iced tea or chilled Chardonnay
• Grilled sourdough with roasted garlic butter
• Fresh coleslaw with apple cider vinaigrette