Shrimp and Grits is an iconic dish of the Southern United States, particularly in the Lowcountry region, which includes the coasts of South Carolina and Georgia.
This preparation combines the creaminess of grits with the savory flavor of shrimp, often enhanced by bacon and spices.
Grits are a traditional Southern food made from dried and coarsely ground corn. They are similar to polenta, but with a creamier or more rustic texture depending on the type.
Slow-cooked with water, milk, or broth, often enriched with butter, cheese, or cream.
To prepare this recipe on the Kamado:
cook the shrimp directly on the Kamado grill (on a griddle or in a grill-safe pan) with butter, garlic, and spices, for a smoky and flavorful touch.
Prepare the grits traditionally on the stovetop, or cook them in a pot suitable for the Kamado for slow and even cooking, maybe with a bit of wood for a slight smoky flavor.
Finally, I also added some bacon.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Other
- Cuisine: American
- Seasonality: All Seasons
Ingredients
- 3 cups broth
- 2 cups milk
- 2 oz butter
- 1 cup stone-ground grits (or coarse-ground polenta)
- to taste salt and pepper
- 1 lb shrimp
- 4 slices bacon
- 1 tsp lemon juice
- 3 tbsps butter
- to taste paprika
- to taste Cayenne pepper
Tools
- 1 kamado
- 1 charcoal
- 1 smoking chips
- 1 Pot cast iron
Steps
Light the Kamado and bring it to a stable temperature around 355-390°F, use orchard wood for a light smoke.
In a pot suitable for the Kamado (cast iron or thick aluminum of the Kamado’s diameter), bring broth + milk to a boil.
Gradually add the grits, stir well, and cover with a lid.
Place the pot on the Kamado grates and cook for about 45 min, stirring every 10-15 min to prevent sticking, adding butter halfway through cooking.
Season with salt and pepper.
For the bacon:
Meanwhile, use a cast iron skillet on the Kamado to cook the bacon until crispy.
Add garlic and cook for a minute.
Add shrimp, paprika, lemon, butter, and cayenne pepper, cook 2-3 minutes per side until they turn pink and opaque.
Assembly:
Distribute the smoked grits onto plates.
Pour shrimp and their sauce on top.
Garnish with crispy bacon.
Types of grits:
Stone-ground grits: more rustic, flavorful, and traditional.
Quick grits: precooked, cook in a few minutes.
Instant grits: even quicker, but less flavorful.
Hominy grits: from kernels treated with an alkaline solution (nixtamalization), sweeter and whiter.
FAQ (Questions and Answers)
What is the Italian alternative to grits?
An excellent Italian alternative to grits can be polenta.
Why?
Both are made from ground corn.
Polenta has a similar consistency, creamy if cooked slowly, and can be used in savory or sweet recipes.
How to use it instead of grits:
Use coarse corn polenta (stone-ground if possible).
Cook it slowly with water or broth, stirring to prevent lumps, until you get a thick cream.
You can add butter, cheese, or cream to enrich it, just like grits.
