Shrimp and Grits? Yup, Y’all Can Grill That!

Grilled shrimp?  Check.  Grilled grits?  Check. BACON GRAVY???  CHECK.  Best shrimp and grits recipe ever.

Ingredients:

Grilled grits (recipe here)
1.5 pounds fresh shrimp
Juice of one lemon
I teaspoon Cajun seasoning
6 pieces thick bacon, chopped
1 medium onion, chopped
1 garlic clove, minced
2 tablespoons flour
1 cup chicken stock
1 tsp salt
¼ cup green onions

Directions:

1.    Peel and devein shrimp.
2.    Combine shrimp with lemon juice and Cajun seasoning. Set aside.
3.    Fry chopped bacon over medium heat until brown.

4.    Add chopped onion, garlic.  Sauté 5 minutes, stirring frequently.  Savor this moment.  Bacon, garlic and onion all cooking together produces the greatest aroma on the planet - soak it in!
5.    Add flour, sauté another 5 minutes, stirring frequently.

 
6.    Stir in chicken stock and salt, reduce heat to warm.
7.    Grill grit cakes (about 4 minutes on each side, see full recipe here) and shrimp (about three minutes on each side).  Remove from grill.

 8.    Stir shrimp and green onions into gravy, serve over grits, and enjoy!

Grilled Grits Recipe

As someone who grew up in South Carolina, and who has regularly driven 45 minutes each way to reach the nearest Waffle House since moving to DC, I have eaten my fair share of grits.  I’ve had them a hundred different ways, but my new favorite method of cooking them is, of course, grilling them in grit cakes.  If you’re looking for a way to spice up your grit-life, you gotta try this recipe for grilled grits. 

Ingredients:

1 cup grits
2 tablespoons butter
½ cup shredded cheddar cheese
1 tsp salt

Directions:

1.    Prepare grits according to directions.  Stone-ground grits would be ideal, but quick grits are fine.  Instant grits are gross; don’t use them.
2.    As grits finish cooking, stir in butter and cheese.
3.    Pour into greased casserole dish. Place on cooling rack and allow to cool completely. Then cover and place in refrigerator until you’re ready to grill (leave in the fridge for at least 30 minutes).
4.    Invert grits onto cutting board, cut into four pieces.
5.    Spray grill grate with cooking spray. Cook grit cakes until lightly brown, about 4 minutes on each side.

This recipe for grilled grits is perfect for shrimp and grits.

Enchiladas? Yeah, You Can Grill That!

Tonight, I accepted a challenge to grill enchiladas.  These are actually quadruple grilled – the chicken is grilled, the onions are grilled, the tortillas are warmed on the grill, and, finally, the enchiladas themselves are cooked over the grill.

Definitely a success.

Want to grill enchiladas at home?  Try this awesome recipe.

Ingredients (serves 4):

2 large boneless, skinless chicken breasts
1 packet taco seasoning
1 medium-sized onion
2 cans enchilada sauce
2 to 3 cups of cheese
8 soft flour tortillas

Directions:

1.    Cut chicken breasts half.  Rub with taco seasoning (you really only need half the packet).
2.    Cut onion in half vertically, through the root and stem.  In each half, cut away the stem.  Then cut each half horizontally toward the root, but do not cut through the root.  Now make a few lengthwise cuts, without cutting through the root.

The result should be a “blooming” onion that looks like this:

3.    Brush onion with olive oil on both sides.
4.    Grill the chicken until it is no longer pink, about 6-8 minutes on each side, depending on the thickness of the chicken. 

5.    Grill onion while chicken is cooking.  Start with flat-side down.  Turn over when you turn the chicken, and remove onions and chicken at the same time.

6.    Cook tortillas quickly over grill, three at a time, for just about 15-20 seconds on each side.

7.    Cut away stems from both halves of onion.  Quickly chop.
8.    Using a knife and fork, shred chicken.  Stir chopped onions and chicken together.

9.    Coat bottom of cast-iron pan with enchilada sauce.
10.    Now it’s time to put your enchiladas together.  For each enchilada, spoon the chicken/onion mixture into a tortilla, top with cheese, drizzle with enchilada sauce, and fold.  Place in cast iron pan.

11.    Once you’ve put together all the enchiladas, top with remaining enchilada sauce and then cover with cheese.

12.    Place pan on grill and cook for 15-20 minutes, until cheese is fully melted and bubbly.  Remove and enjoy!

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!

Follow @YouCanGrillThat on Twitter!

We’re on Twitter!  Follow @YouCanGrillThat for recipes, previews, updates, photos and other general grilling-related awesomeness in 140 characters or less. It’s also a great place to throw down challenges.  So start following @YouCanGrillThat today!

Best Macaroni and Cheese Recipe Ever (Hint: It’s Grilled)

This blog began with a theory – everything tastes better grilled.  The challenge to grill macaroni and cheese put my theory to the ultimate test.  I mean, honestly, how can you improve on macaroni and cheese?

Well, turns out you can.  And guess how?  By grilling it.  Grilled macaroni and cheese is one of the best things I’ve ever eaten.

 
Here’s the recipe:

Ingredients (serves 8-10):

1 pound elbow macaroni
6 cups sharp cheddar cheese, shredded
4 cups milk
1 stick butter
½ cup flour
Salt
Pepper

Directions:

1.    Boil macaroni a minute or two less than directed, so that it’s slightly al dente.  Strain and run under cold water.
2.    Heat milk over medium-high heat.
3.    While milk is warming, melt butter over medium heat.  Once the butter is bubbly, whisk in flour.  Cook for one minute, whisking constantly.
4.    Slowly add milk to butter-flour mixture.  Cook, whisking constantly, until it begins to thicken.
5.    Remove from heat.  Add salt and pepper to taste.
6.    Stir in 4 cups of cheese.
7.    Add macaroni, stir well.
8.    Pour into large cast-iron pan.
9.    Top with remaining two cups of cheese.
10.    Place pan onto center of grill.  Cover and cook for 35 minutes.

Now, sit back and enjoy your bubbly, cheesy, gooey macaroni and cheese, with a perfect hint of grilled flavor.  Simply amazing.  We ate with grilled T-bones and some grilled fresh zucchini.

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter! 

How to Grill Apples

If you’re looking for a great grilled dessert, give this recipe for grilled apples a shot. 

Ingredients (serves 2):

One apple
Butter – 3 tablespoons
Brown Sugar – 2 tablespoons
Honey
Cinnamon

Directions:

1.    Core the apple.  If you have a corer, then I imagine this step is pretty easy.  If not, be careful not to chop off a finger.

2.    Cut apple into slices.

3.    Melt butter.  Stir in brown sugar and a little honey.

4.    Dip each slice of apple, coating both sides, in the brown sugar glaze.  Reserve remaining glaze.
5.    Grill on medium-high heat, covered, for 8 minutes.  Turn over, brush tops with glaze, cover, and cook an additional 8 minutes.

6.    Remove, place over vanilla ice cream, drizzle with honey and sprinkle with cinnamon. Enjoy!

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter! 

Strong to the Finish, ‘Cause I Eats Me Grilled Spinach

Spinach is one of the healthiest vegetables out there, but who wants to eat spinach salads every day?  Cooking spinach on the grill adds a great flavor that you obviously won't get sauteing it.

So, here’s a great, easy recipe for grilled spinach.

Ingredients:

Spinach
Olive oil
Salt
Pepper
Lemon juice

Directions:

1.    Wash spinach carefully.  It can be gritty if you don’t.
2.    Remove stems from spinach.  This is pretty boring and by far the worst part of grilling spinach.  If you have a child that has misbehaved, instead of grounding them, make them remove stems from spinach.  For my fellow DC people – this also makes a great intern project.

3.    Drizzle with olive oil, a little lemon juice, and then add salt and pepper to taste.
4.    Place on vegetable grate, and grill for 3 minutes, covered.

5.    Stir with spatula, re-cover, and grill another 2-3 minutes, or until wilted.  Remove and serve.  

This grilled spinach recipe goes really well with grilled red bell peppers.  We ate both with some grilled chicken.  Highly recommend giving this recipe a try if you’re looking for a healthy, tasty, grilled side dish. 

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!