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My wife 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.
Don’t buy any el cheapo cedar planks for this or any other dish. Get the good stuff and you won’t ever look back. Cheap planks split, warm and have splinters. Good planks are thicker, stay flat and have smoother edges.
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, shrimp with pesto and spicy grilled shrimp.
Cedar-Planked Shrimp and Grits
For the shrimp
For the grits
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.
- Serve the shrimp over the grits with plenty of sauce.
Nutritional values are approximate.