Firecracker Shrimp & Grits: Southern Grill Appetizer with a Twist

Allergens

Shellfish, Dairy

Ingredients

• 1. 1 lb large shrimp, peeled and deveined 2. 1 cup stone
• ground grits 3. 3 cups water 4. 1 tsp kosher salt 5. 1/4 cup unsalted butter 6. 1 cup sharp cheddar cheese, shredded 7. 1 tbsp chopped garlic 8. 1/2 cup beer (lager or pilsner) 9. 1/2 cup hot sauce (Sriracha or Texas Pete) 10. 1/4 cup freshly squeezed lemon juice 11. 1 tsp smoked paprika 12. 1/2 tsp cayenne pepper 13. 1 tbsp chopped parsley, for garnish

Instructions

1. Cook grits in water and salt until creamy and tender, then mix in butter, cheddar cheese, garlic, beer, hot sauce, lemon juice, paprika, and cayenne pepper. Stir well. Keep warm.
2. Season shrimp with salt and pepper. Grill over high heat for 1 2 minutes per side or until pink and opaque.
3. Serve grilled shrimp atop creamy grits with a sprinkle of parsley.

Chef’s Insight

For extra smoky flavor, use hickory wood chips when grilling the shrimp.

Notes

Adjust the heat level according to your preference by increasing or decreasing the hot sauce.