Shrimp and grits is the most requested dish I get for the AJC’s “From the menu of” column. This recipe was printed in Southern Living. I just happen to have a few ears of fresh corn in my vegetable bin – but maybe you have some you froze from the bounty this summer?
Ingredients:
4 cups water 1 teaspoon salt 1 cup uncooked grits 2 ears fresh corn 1 cup (4 oz.) shredded Cheddar cheese 2 teaspoons minced canned chipotle pepper in adobo sauce 1/2 cup olive oil 1/4 cup fresh lemon juice 1 garlic clove, pressed 1/2 teaspoon freshly ground pepper 1 pound peeled, jumbo raw shrimp with tails (1 6/20 count), deveined 16 (6-inch) metal skewers 1 pint grape tomatoes 1/2 (8-oz.) package fresh mushrooms, quartered 1 small green bell pepper, cut into 1-inch pieces 1/3 cup chopped fresh cilantro
Preparation:
Bring salt and water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits. Cook, stirring occasionally, until thickened and the grits are tender.
While grits are cooking, preheat grill to 350° to 400° (medium-high) heat. Grill corn, covered with grill lid, 10 minutes or until done, turning once. Cut kernels from cobs. Discard cobs.
When grits are tender, stir in corn kernels, cheese, and chipotle pepper. Cover and keep warm.
Stir together olive oil , lemon juice, garlic and pepper in a large bowl. Toss shrimp with olive oil mixture; let stand at room temperature 15 minutes.
Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers alternately with tomatoes, mushrooms, and bell peppers.
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.