Cedar-Planked Shrimp and Grits

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.

Course Appetizer, Appetizer or Main

Cuisine American

Keyword cedar plank, grits, shrimp

Prep Time 1 30

Cook Time 30

Total Time 2

Servings servings

Calories 828kcal

Author Mike

Equipment

Ingredients

For the shrimp

4 tablespoons unsalted butter
2 teaspoons Creole seasoning
2 tablespoons your favorite BBQ sauce
1 pound shrimp large, peeled and deveined

For the grits

2 cups chicken broth
2 tablespoons unsalted butter
1 cup grits quick-cooking
1 tablespoon tomato paste
¾ cup heavy cream
3 ½ ounces extra sharp cheddar cheese shredded

For the sauce

4 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
½ cup heavy cream
1 clove garlic mined
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce

Instructions

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.

Serving

Serve the shrimp over the grits with plenty of sauce.

Notes

The shrimp are great by themselves served with cocktail sauce!

Nutrition