Charleston Shrimp n Grits

by stoked

Inserts Used:

Ingredients Used:

  • 1 cup coarsely ground grits
  • 3 cups water
  • 2 teaspoons salt
  • 2 cups half-and-half
  • 2 pounds uncooked shrimp
  • salt to taste
  • 1 pinch cayenne pepper
  • 1 lemon, juiced
  • 1 pound andouille sausage, cut into 1/4" slices
  • 5 slices bacon
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/2 cut butter
  • 1/4 cup all-purpose flower
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup shredded sharp cheddar cheese

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Prep Time: 30 minutes
Grilling Time: 45 minutes


Step 1
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Gather ingredients and set STOK grill to medium heat.

Step 2
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Bring water, grits, and salt to a boil in the STOK Kettle Insert. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.

Step 3
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Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in bowl.

Step 4
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Cook bacon in large skillet on the STOK grill. Once cooked, remove the bacon and cook the onions, peppers and garlic in retained bacon drippings.

Step 5
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Continue to cook until veggies are tender.

Step 6
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Next, stir in cooked sausage and shrimp.

Step 7
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Melt butter in saucepan and then stir in flour to make a smooth paste. Once mixed, add to the shrimp skillet.

Step 8
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Next, add in bacon, Worcestershire sauce and chicken broth.

Step 9
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Just before serving, mix sharp cheddar cheese into grits until melted and grits are creamy and light yellow.

Step 10
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Serve shrimp mixture over cheese grits.