Smokey Grilled Shrimp and Grits with Pancetta Gravy
Ingredients
-
1½
lbs
shrimp, deveined and shells removed
-
1
lb
Andouille sausage
-
4
oz
diced pancetta or bacon
-
1
8oz bag
mini bell peppers
-
2
tbsp
old bay seasoning
-
1
tbsp
olive oil
-
6
pieces
bamboo skewers, presoaked
-
2
cups
War Eagle Grits
-
1
qt
chicken stock
-
2
cups
water
-
⅓
cup
milk
-
1
14.5 oz can
chicken stock (for the gravy)
-
¼
cup
flour
-
1
tbsp
sea salt
-
1
tbsp
fresh ground pepper
-
1
tbsp
smoked paprika
Instructions
- Preheat the grill to 350°F and prepare for direct heat.
- Toss the shrimp in olive oil and Old Bay seasoning, then thread onto skewers.
- Grill the shrimp for 2 minutes per side until pink, then remove.
- Grill the sausage and peppers until the sausage reaches 140°F and the peppers are charred.
- Remove the sausage and peppers from the grill and let cool, then chop them.
- In a pot, combine chicken broth and water, bring to a boil.
- Gradually add grits while stirring, then let simmer for 30-40 minutes.
- Add milk to the grits and cook for an additional minute, seasoning with salt, pepper, and smoked paprika.
- Cook pancetta in a skillet until crispy, then remove it.
- In the same skillet, add chicken broth and gradually whisk in flour to make gravy, stirring constantly until thickened.
- To serve, place grits in a bowl and top with shrimp, sausage, peppers, pancetta, and gravy.
Nutrition Facts (estimated)
Servings
4
Calories
600
Total fat
25g
Total carbohydrates
50g
Total protein
35g
Sodium
800mg
Cholesterol
200mg
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