It's my second shrimp recipe in a row! This recipe is such a delicious twist on traditional southern shrimp and grits, and we gobbled up every last bite (I will definitely make more grits next time).
I love trying new recipes at my parent's house because my dad can cook part of the dish on the grill for me! If you prepare the skewers ahead of time, this recipe can come together fairly quickly! But the grits are to die for (and trust me, I've tasted my fair share).
Grilled Shrimp and Smoky Grilled-Corn Grits
from Southern Living
2 ears fresh corn
1 tsp. salt
1 cup uncooked quick-cooking grits
1 cup shredded Cheddar cheese
2 tsp. minced canned chipotle pepper in adobo sauce
1/2 cup olive oil
1/4 cup fresh lemon juice
1 garlic clove, pressed
1/2 tsp. freshly ground pepper
1 pound peeled, jumbo raw shrimp
16 metal skewers
1 pt. grape tomatoes
1/2 package fresh mushrooms, halved
1 small green bell pepper, cut into 1-inch pieces
1/3 cup chopped cilantro
1. Preheat grill to 350 to 400 degrees (medium-high) heat. Grill corn, covered with grill lid, 10 minutes or until done, turning once. Cut kernels from cobs. Discard cobs.
2. Bring salt and 4 cups of water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits. Cook, stirring occassionally, 8 minutes or until thickened. Stir in corn kernels, cheese, and chipotle pepper. Cover and keep warm.
3. Stir together olive oil and next 3 ingredients in a large bowl. Toss shrimp with olive oil mixture; let stand at room temperature for 3 minutes.
4. Remove shrimp from marinade and discard marinade. Thread shrimp onto skewers alternately with tomatoes, mushrooms, and bell peppers.
5. Grill kabobs, covered with grill lid, 4 to 5 minutes on each side or just until shrimp turn pink. Serve kabobs with grits, and sprinkle with cilantro just before serving.