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Smoked Shrimp and Grits

Smoked Shrimp and Grits

By Traeger Kitchen

Create this classic Southern dishes using your Traeger. The sweet, smoky shrimp combined with creamy, savory grits, are a lowcountry match made in heaven.

Prep Time

15 Min

Cook Time

30 Min

Pellets

Oak

Ingredients

Number of People Serving

4

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Units of Measurement:
main
1 Cup Grits, quick cooking
1 Cup shredded cheddar cheese
1/2 Cup olive oil
1/4 Cup lemon juice
1 Clove garlic
1/2 Teaspoon pepper
1 Pound shrimp, peeled and deveined
8 Ounce mushrooms, sliced
1 Green Bell Pepper, Stemmed, Seeded, Cut into 1-1/2" Pieces
1/2 red onion
1/4 Cup cilantro, chopped
1 Tablespoon salt

Step

  • 1

    Bring 4 cups salted water to a boil in a medium cast iron pan over medium-high heat. Remove from heat and gradually whisk in grits working out any lumps.

  • 2

    Return to heat and stir occasionally until thickened (about 8-10 minutes). Stir in cheddar, cover and keep warm.

  • 3

    Combine olive oil, lemon juice, garlic, and pepper. Add shrimp stirring to coat evenly. Let stand at room temperature for 5 minutes.

  • 4

    While the shrimp marinates, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

  • 5

    Remove shrimp from marinade, discarding marinade. Build the skewers alternating between mushrooms, peppers, onion, and shrimp.

  • 6

    When the grill is hot, grill the kabobs with the lid closed for 4-5 minutes on each side until shrimp turns pink.

  • 7

    When kabobs are done, strip the the contents of the kabob onto the grits. Garnish with cilantro and serve. Enjoy!

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