Anita and I both agreed that these cedar-planked shrimp and grits were truly something special. The shrimp had a nice little spiciness to them. The grits had a fantastic creamy cheesiness to them. And the sauce had that wonderful (but light) Worcestershire sauce-flavored creaminess. Any one of the star components would be absolutely fantastic on it’s own, but together, they made for the perfect dinner.
The shrimp do not take long to cook on the cedar plank, so keep an eye on them and don’t over cook them. If you don’t have a cedar plank you can cook the shrimp directly on the grill, or skewer them first.
I can’t recommend the grits and sauce enough, though I’d eat the shrimp off the grill by themselves any day of the week.
Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, Twinkies, beef sliders, chorizo portabellos, hot dogs, sausage sandwiches and spicy grilled shrimp.
Cedar-Planked Shrimp and Grits
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 4 servings
For the shrimp
- 1 cedar grilling plank
- 4 tablespoons unsalted butter
- 2 teaspoons Creole seasoning
- 2 tablespoons your favorite BBQ sauce
- 1 pound large raw shrimp peeled and deveined
For the grits
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 1 cup quick-cooking grits
- 1 tablespoon tomato paste
- 3/4 cup heavy cream
- 3 1/2 ounces extra sharp cheddar cheese shredded
For the sauce
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 clove garlic mined
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
For the shrimp
Soak plank in water for at least an hour.
Melt the butter in a small saucepan.
Stir in the Creole seasoning and BBQ sauce.
Remove from heat and let cool slightly.
Add the shrimp and toss to coat.
Cover and refrigerate for 30 minutes.
Fire up your grill for direct and indirect cooking.
Place the plank over direct heat until it starts to smoke and char. Remove to indirect heat.
Remove the shrimp from the container. Shake off any excess marinade and add to the plank.
Cook until the shrimp are pink and done, 10-15 minutes.
For the grits
Bring the broth and butter to a boil in a medium saucepan.
Slowly whisk in the grits.
Cook for 5 minutes, whisking constantly.
Stir in the tomato paste, heavy cream, and the cheese.
Keep stirring 2-3 minutes or until the grits are creamy. If they get too thick add more broth or cream.
Remove from heat.
For the sauce
Melt butter in a large skillet.
Add the garlic and saute for 30 seconds.
Whisk in the flour and continue whisking until the mixture is thick and has turned light tan in color, about 10 minutes.
Slowly whisk in the chicken stock and cream. Cook for 2 more minutes.
Add the Worcestershire sauce and hot sauce. Stir. Remove from heat.
Farm-fresh vegetables and fruits scream Cobb salad to me. Add a few smoked shrimp and a great (spicy!) creamy dressing and I’m a happy guy. Any toppings will do, and the more variety, the better.
The spicy shrimp and cool, but still spicy dressing really go well with the coolness of the vegetables and the pop of the cherry tomatoes. There’s no point in having a boring salad.
I think artichoke hearts (and hearts of palm for that matter) should be a required ingredient in every Cobb salad. And shrimp. The shrimp don’t have to be smoked, of course, but that smoky flavor really changes up a salad.
My favorite salads when I eat out are the Buffalo chicken salad at Max and Erma’s and the tossed Cobb at The Ram, topped with Buffalo chicken. Yes, I like spicy salads.
Also try my grilled shrimp Cobb salad.
Smoked Shrimp Cobb Salad
Prep Time 10 minutes
Total Time 10 minutes
Your favorite Cobb salad ingredients, I used
- Green leaf lettuce
- Chilled canned small artichoke hearts drained, chopped
- Cherry tomatoes
- Chopped radishes
- Boiled eggs halved
- Diced avocado
These Bayou fried shrimp are absolutely incredible. I’m quite sure they are the best shrimp I’ve ever made or had. The coating is nice and light, with just a bit of crunch, and a bit of a spicy kick. The shrimp are tender, moist, and cooked perfectly. They are the perfect appetizer, but would be even more insanely good on a shrimp po boy sandwich. I served them up with Frog Bone Bayou Cajun cocktail and St. Elmo’s Spicy cocktail sauces.
The marinade and coating mixture I used on this Bayou fried shrimp would also be fantastic on other fried seafood, from oysters to fish. It’s really great stuff.
Also try my copycat of Applebee’s Sriracha shrimp, coconut fried shrimp, southern fried shrimp, and my copycat of Bonefish Grill’s Bang Bang shrimp. Did I mention how much I love fried shrimp?
Bayou Fried Shrimp
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 3 pounds
- 3 pounds large raw shrimp shelled, deveined. Leave the tails on if desired, but remove the tails if using for po boys.
- 2 cups buttermilk
- 1 large egg
- 1 tablespoon prepared yellow mustard
- 1 teaspoon Cajun seasoning
- 1 10 ounce package Tony Cachere's Seasoned fish fry mix, or substitute 2 cups all-purpose flour
- 1 tablespoon Cajun seasoning
- Vegetable oil
Place shrimp into a resealable container or baggie.
In a large bowl whisk together the buttermilk, egg, mustard and 1 teaspoon of Cajun seasoning.
Pour mixture in with the shrimp, seal, and shake gently to coat.
Refrigerate for 1 hour.
Whisk together the fish fry mix and remaining Cajun seasoning.
Heat 3" of oil in a Dutch oven to 325 F.
Working in batches, remove shrimp from container. Shake off excess marinade then transfer to the fry mix. Roll and coat. Shake off an excess coating and place in hot oil.
Fry shrimp 1 1/2 minutes per side then transfer to a wire rack or paper towel-lined plate to drain and cool.
Serve with your favorite dipping sauce or on a po boy.