Smoked Shrimp and Cheese Grits

A fun, flavorful meal with a smoky twist and stunning presentation. Perfect for any occasion!

Serves: 4

Ingredients:

For the shrimp:

• 20–25 medium/large shrimp, peeled (tails on)
• 2 tbsp Rolfe Rub
• 4 garlic cloves, finely chopped
• 2 tbsp vegetable oil
• 2 tbsp red pepper flakes
• 1 lemon, halved
• ½ cup Cauli Crunch or panko breadcrumbs
• 3 tbsp grated Parmesan cheese
• ½ stick butter, cut into 5 pieces

For the grits:

• 1½ cups half-and-half
• 6 tbsp grits
• 2 tbsp butter
• ½ cup sharp cheddar cheese, shredded
• 1 tbsp Rolfe Rub

Instructions:

Prepare the shrimp:

1. In a bowl, mix vegetable oil, juice from half a lemon, Rolfe Rub, garlic, and red pepper flakes. Toss the raw shrimp in the mixture to coat.
2. Arrange shrimp in a circular pattern (meat side facing the center) in an iron skillet. Place the other lemon half in the center.
3. Sprinkle Cauli Crunch (or panko) and Parmesan cheese evenly over the shrimp.
4. Dot the shrimp with butter pieces.
5. Cook on a wood grill at 325°F for 10 minutes, then place the skillet under a broiler for 3–4 minutes to crisp the top.

Prepare the grits:

1. Heat half-and-half over medium heat until it reaches a gentle boil.
2. Gradually add grits, reduce to a simmer, and cook for 10–12 minutes, stirring regularly.
3. After 7 minutes, mix in butter, sharp cheddar cheese, and Rolfe Rub. Whisk constantly until smooth and creamy.
4. If the grits become too thick before serving, stir in a splash of milk or water to loosen.

Assemble the dish:

1. Remove the shrimp skillet from the broiler, discard the lemon from the center, and serve a generous helping of grits in the middle of the skillet.
2. Serve hot and enjoy the smoky, cheesy goodness!