Grilled Shrimp and Smoky Grilled-Corn Grits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Grab the skewers, fire up the grill, and enjoy these easy and delicious kabobs, great for any night of the week. Ingredients:
2 ears fresh corn |
1 teaspoon salt |
1 cup uncooked quick-cooking grits |
1 cup (4 oz.) shredded cheddar cheese |
2 teaspoons minced canned chipotle pepper in adobo sauce |
1/2 cup olive oil |
1/4 cup fresh lemon juice |
1 garlic clove, pressed |
1/2 teaspoon freshly ground pepper |
1 pound peeled, jumbo raw shrimp with tails (1 6/20 count), deveined |
16 (6-inch) metal skewers |
1 pt. grape tomatoes |
1/2 (8-oz.) package fresh mushrooms, quartered |
1 small green bell pepper, cut into 1-inch pieces |
1/3 cup chopped fresh cilantro |
Directions:
1. Preheat grill to 350° to 400° (medium-high) heat. Grill corn, covered with grill lid, 10 minutes or until done, turning once. Cut kernels from cobs. Discard cobs.
2. Bring salt and 4 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits. Cook, stirring occasionally, 8 minutes or until thickened. Stir in corn kernels, cheese, and chipotle pepper. Cover and keep warm.
3. Stir together olive oil and next 3 ingredients in a large bowl. Toss shrimp with olive oil mixture; let stand at room temperature 3 minutes.
4. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers alternately with tomatoes, mushrooms, and bell peppers.
5. Grill kabobs, covered with grill lid, 4 to 5 minutes on each side or just until shrimp turn pink. Serve kabobs with grits, and sprinkle with cilantro just before serving.
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