Smoked Shrimp and Tri-Delta Cheese Grits

Posted by Jim Rolfe on



Uses: Fun and easy meal to have anytime

Inspirations: I love cooking grilled shrimp but wanted something with a more Smokey flavor and presentation.

Serves: 4



  • 20-25 peeled med/large shrimp – leave the tails on
  • 2 T of Rolfe Rub
  • 4 cloves of finely chopped garlic
  • 2 T of veg oil
  • 2 T of red pepper flake
  • 1 lemon
  • ½ cup of Cauli crunch or panko
  • 3 T of graded parmesan cheese
  • Half a stick of butter


  • 1.5 cups of half/half
  • 6 T of Grits
  • 2 T of butter
  • ½ cup of sharp cheddar cheese
  • 1 T of Rolfe Rub
    • Mix the oil, half of lemon juice, Rolfe Rub, Garlic and Pepper flake and raw shrimp in a bowl
    • Place the shrimp in a circular pattern (meat side toward the middle) in an iron skillet
    • Place the other half of the lemon in the center
    • Sprinkle on the Cauli Crunch and the parmesan cheese on the shrimp
    • Cut the butter into 5 pieces and lay on top of the shrimp
    • Cook on a wood grill at 325 degrees for 10 mins
    • Remove iron skillet from the grill and place under a broiler for 3-4 mins to crisp the top
    • On Med heat, bring the half/half to a semi boil
    • Pour in the grits and simmer for 10-12 mins (make sure to stir)
    • Once semi cooked (7 mins) add, butter, sharp cheese, and Rolfe rub and whisk constantly
    • If grits get too thick before serving, add milk or water
  • Build:
    • Remove the shrimp from the broiler, remove the lemon from the center and place a healthy helping of the grits in the middle and serve.
    • enjoy

Share this post

← Older Post Newer Post →


Leave a comment