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 pasta? You magnificent bastard.

The premise of this blog is that everything tastes better grilled.  Pasta is no exception.  It soaks in the flavor from the grill and tastes incredible.  Here’s the recipe.

Ingredients:

Pasta (Spaghetti, Angel Hair, whatever)
Olive oil
Salt

Directions:

1.    Boil water and add the pasta.  Cook it for half the directed time, then strain.
2.    Stir in a splash of olive oil and a little salt.
3.    Grill, on a vegetable grate, for about 4-5 minutes, covered.  Stir halfway through to prevent the pasta from getting crunchy.

It goes great topped with (grilled) Cajun shrimp and (grilled) broccoli.