Recipe Origin America
Rating
No Reviews
Servings 4 to 6
Preparation 30 min 00:30
Cook 1 hour 01:00
Ready in 1 hour 30 min 01:30
Difficulty Experienced
Cooking Method Sauté Simmer
Ingredients Grains Seafood Shrimp or Prawn
Equipment Cast Iron Dutch Oven Skillet
Recipe Type Dinner Main Dish
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Shrimp and Grits 2

Cast Iron Cheesy Shrimp and Grits

Cast iron cheesy shrimp and grits are the perfect family meal. Creamy and cheesy grits are topped with marinated shrimp and vegetables sautéed in bacon.

Using several types of cast iron, both a skillet and a Dutch oven, this is a great recipe to practice your skills. It’s easy to prepare, especially if your prep ahead of time, and puts your equipment to good use.

This dish can be served family-style on a large platter on plated into individual bowls for a more formal setting. Adults and children alike will love the flavorful shrimp, creamy grits, and bacon-y vegetables.

Ingredients

Shrimp

1 pound shrimp (16 to 20)

3 tablespoons olive oil

1 lemon, juiced

1 teaspoon Cucamonga Cattle Company Prairie Dust

Cheesy Grits

2 cups water

1 cup corn grits

1 cup milk or cream

1 cup shredded pepper jack cheese

1/2 to 1 teaspoon Cucamonga Cattle Company Double Barrel rub to taste

Vegetable Mix

1 tablespoon olive oil

1 clove garlic, minced

1 sweet onion, diced

2 bell peppers (red, orange and/or yellow), diced

1 teaspoon Cucamonga Cattle Company Prairie Dust

cayenne pepper, to taste

1 lemon, juiced

1/2 cup vinegar-based BBQ sauce (thin consistency is best)

1 pound bacon, chopped

1/2 teaspoon Worcestershire sauce, or to taste

chopped parsley

Equipment

cast iron Dutch oven

cast iron skillet

grill

Recipe Directions

  1. Start a fire in a charcoal grill and set up for indirect heat.

  2. In a sealable plastic bag or bowl, combine the shrimp, olive oil, lemon juice, and Cucamonga Cattle Company Prairie Dust. Allow to marinate for 30minutes to 1 hour.

  3. In a Dutch oven, bring 2 cups water to a boil over direct heat. Add the corn grits and stir well. Stir regularly while continuing to cook the grits until they are soft, 20 to 30 minutes. Stir in the milk or cream, shredded cheese, and rub. Place the cover on the Dutch oven, and remove from the heat.

  4. Add the olive oil and garlic to a preheated cast iron skillet. Add the diced onions, bell peppers, rub, and cayenne. Once the onions and peppers have started to soften, add the lemon juice and BBQ sauce. Continue to cook until the onion-mixture is tender, and the liquid has reduced. Remove from the skillet and set aside.

  5. Add the chopped bacon to skillet. Cook until the fat renders and the bacon is crispy, 10 to 15 minutes. Remove the cooked bacon from the skillet and discard all but 1 tablespoon of the bacon fat.

  6. Remove the shrimp from the marinade, reserving the marinade for later use. Add to skillet and cook until the shrimp turn pink, 2 minutes per side. Remove the cooked shrimp from skillet.

  7. Add the reserved marinade to the skillet and bring to a simmer. Return the onion-mixture and cooked bacon to skillet. Adjust seasonings with Worcestershire sauce and stir in the chopped parsley.

  8. Best served in a shallow bowl or on a platter if serving family style. First place a base of cheesy grits, next a layer of vegetable mix, and top with shrimp.

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Recipe Origin America
Rating
No Reviews
Servings 4 to 6
Preparation 30 min 00:30
Cook 1 hour 01:00
Ready in 1 hour 30 min 01:30
Difficulty Experienced
Cooking Method Sauté Simmer
Ingredients Grains Seafood Shrimp or Prawn
Equipment Cast Iron Dutch Oven Skillet
Recipe Type Dinner Main Dish
Share: