Go Back
+ servings
Cedar-Planked Shrimp and Grits
Print

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 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 4 servings
Calories 828kcal
Author Mike

Ingredients

For the shrimp

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

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.

Nutrition

Calories: 828kcal | Carbohydrates: 45g | Protein: 37g | Fat: 56g | Saturated Fat: 34g | Trans Fat: 1g | Cholesterol: 461mg | Sodium: 1877mg | Potassium: 493mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2477IU | Vitamin C: 20mg | Calcium: 435mg | Iron: 4mg