One lucky reader will win a taste of the fun The prize pack will include:
o 5 lbs. of Wild Georgia Shrimp (shipped directly and packed in dry ice)
o 2 lbs. of Yellow Speckled Stone-ground grits from north Georgia’s Logan Turnpike Mill
o A beautiful Jekyll Island coffee-table book
Grilled Shrimp and Smoky Grilled-Corn Grits
· 2 ears fresh corn
· 1 teaspoon salt
· 1 cup uncooked, quick-cooking grits
· 1 cup (4 oz.) shredded cheddar cheese
· 2 teaspoons minced, canned chipotle pepper in adobo sauce
· 1/2 cup olive oil
· 1/4 cup fresh lemon juice
· 1 garlic clove, pressed
· 1/2 teaspoon freshly ground pepper
· 1 pound peeled, jumbo raw shrimp with tails (1 6/20 count), deveined
· 16 (6-inch) metal skewers
· 1 pint grape tomatoes
· 1/2 package (8-oz.) fresh mushrooms, quartered
· 1 small green bell pepper, cut into 1-inch pieces
· 1/3 cup chopped fresh cilantro
1. Preheat grill to 350° to 400° (medium-high). Grill corn, covered with grill lid, 10 minutes or until done, turning once. Cut kernels from cobs. Discard cobs.
2. Bring salt and 4 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits. Cook grits, stirring occasionally, 8 minutes or until thickened. Stir in corn kernels, cheese, and chipotle pepper. Cover and keep warm.
3. Stir together olive oil and next 3 ingredients (lemon juice, garlic, ground pepper) in a large bowl. Toss shrimp with olive oil marinade mixture; let stand at room temperature 3 minutes.
4. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers alternately with tomatoes, mushrooms, and bell pepper pieces.
5. Grill kabobs, covered with grill lid, 4 to 5 minutes on each side or just until shrimp turn pink. Serve kabobs with grits, and sprinkle with cilantro just before serving.
Recipe courtesy of Vanessa McNeil Rocchio, Southern Living
all photos provided by thebutingroup
I was not compensated for this post. and all opinions are truly my own.