Smoked Shrimp and Tri-Delta Cheese Grits

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

Ingredients:

Shrimp

• 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

Grits

• 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