Grilled South Carolina Shrimp & Grits Skewers

Introduction

This South Carolina-inspired dish takes the Lowcountry classic—shrimp and grits—and reimagines it as flavorful, bite-sized skewers. With the Arteflame Grill, we’re searing shrimp to juicy perfection and crisping up golden grit cakes on the flat griddle surface. Get ready to impress your guests with a beautiful presentation and unforgettable taste, all cooked outdoors on the grill.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup quick-cooking grits
• 3 cups chicken stock
• 1 cup shredded sharp cheddar cheese
• 2 tbsp butter (plus more for grilling)
• 1/4 cup heavy cream
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• Salt & black pepper to taste
• Wood skewers (soaked in water for 30 minutes)
• Fresh chives, chopped (optional garnish)
• Juice of 1 lemon
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp hot sauce (optional)
• 1 tsp smoked paprika

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack hardwood firewood over the napkins.
4. Light the napkins and allow the fire to establish.
5. Wait 20 minutes until the center grill grate reaches 1,000°F and the flat griddle is hot.

Step 2: Cook the Grits

1. On the flat cooktop, set a small cast-iron griddle or pan (if you must).
2. Bring chicken stock to a simmer and whisk in grits.
3. Cook until thickened, about 5–7 minutes, stirring continuously.
4. Stir in cheddar cheese, butter (2 tbsp), and garlic powder.
5. Pour into a flat, greased sheet pan and chill to set (30–60 minutes).

Step 3: Prep and Skewer the Shrimp

1. In a bowl, toss shrimp with lemon juice, smoked paprika, cayenne, salt, and pepper.
2. Slide shrimp onto soaked skewers (3–4 per skewer).

Step 4: Sear the Shrimp

1. Brush the center grill grate with butter.
2. Place shrimp skewers onto the center grate and sear for about 1 minute per side to lock in juices.
3. Move cooked shrimp to the griddle to finish gently for another 1–2 minutes. Remove when the internal temp is 15°F below target (typically remove at 130°F as it’ll rise to 145°F while resting).

Step 5: Grill the Grit Cakes

1. Cut chilled grits into squares or rounds.
2. Place cakes on the buttered flat cooktop griddle and cook until crispy and golden on both sides (4–5 minutes per side).

Step 6: Make the Creamy Drizzle Sauce

1. Mix mayo, Dijon mustard, hot sauce, and a splash of lemon juice together.
2. Adjust with salt and pepper to taste.

Step 7: Assemble the Skewers

1. Set a grit cake on each plate or tray.
2. Place a shrimp skewer on top of each grit cake.
3. Drizzle with the creamy sauce.
4. Garnish with chopped chives (optional).

Tips

• Use butter on the cooktop instead of oil—it enhances flavor while helping food brown evenly.
• Cook shrimp over high heat quickly to prevent them from drying out.
• Remove shrimp when they are opaque but still slight in the middle—they will continue to cook after grilling.
• Use a cast-iron tool only when necessary, like for setting grits.
• Let grits set well before cutting to make flipping easier.

Variations

1. Spicy Cajun Shrimp & Grits Skewers: Add Cajun seasoning to both the shrimp and the grit batter for a bold spicy kick.
2. Garlic Herb Shrimp & Parmesan Grits: Infuse shrimp with garlic and fresh herbs, swap cheddar for Parmigiano-Reggiano in the grits.
3. Lemon Pepper Shrimp with Goat Cheese Grits: Season shrimp with lemon zest and pepper, and mix goat cheese into the grits for tang.
4. Maple Bacon Shrimp & Grits Cakes: Wrap bacon around shrimp and baste with maple syrup while searing. Add chopped bacon to grits.
5. Asian-Inspired Teriyaki Shrimp Skewers: Glaze shrimp with teriyaki sauce; switch cheesy grits to scallion-infused rice cakes grilled to crispy edges.

Conclusion

This South Carolina Shrimp and Grits Skewers recipe brings together classic southern flavors with innovative outdoor grilling. Everything cooks beautifully on the Arteflame Grill, from tender shrimp to golden crisped grits, all highlighted with a smooth creamy drizzle. You'll elevate traditional shrimp and grits to gourmet grill status—all flame, no fuss.

Best pairings

• Grilled asparagus or green beans cooked on the griddle
• A glass of chilled Sauvignon Blanc or Riesling
• Fresh baked cornbread grilled on the Arteflame
• Caramelized peaches with a hint of cinnamon for dessert