CAJUN SMOKED SHRIMP ON CHEESY GRITS

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SmokinAl

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Jun 22, 2009
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Central Florida (Sebring)
Needed to get my smoke fix yesterday. The weather has been kinda lousy.

Didn't want to fire up the Lang, so we thought about some smoked shrimp.

Quick & easy on the Smoke Vault.

Then we thought about putting them on grits.

I love my cheesy grits.

This meal is about as simple as you can get, but oh so tasty!

Here's what we started with.

5 minute white grits, Tone's Cajun seasoning, 12 oz. shrimp, 1/2 stick butter, 2 cups sharp cheddar cheese.


I melted 1/2 stick of butter & mixed it up with some Cajun seasoning.

Then tossed the shrimp in it until they were coated.


Next into the SV at 225 with mesquite chips.

I used mesquite because I knew the shrimp would be done quickly.


They were done in 20 minutes, but still had a nice smoke flavor.


Made the grits as usual & added the 2 cups of cheddar, & cooked until the cheese was all melted.


That's it, onto a plate and we were eating in about 1/2 hour start to finish.

This is one of my favorite comfort food meals. Quick & easy too.


Thanks for looking guys!

Al
 
Tasty looking meal Al! I need to smoke some shrimp.
drool.gif
Yet another to add to the list. Looks so tasty!
Thanks guys!

Al
 
Al that looks good I just did Grits for the first time a few weeks back.Served mine with a poach Egg under them

Richie
 
Gritty!

Looks great!
Thanks Case!

Al
 
Al that looks good I just did Grits for the first time a few weeks back.Served mine with a poach Egg under them

Richie
Oh I love them with eggs. Grits with a pad of butter melting on top & salt & pepper.

Then a couple of eggs with runny yolks to dip the grits in.

Oh yea & bacon too!! Dip the bacon in the grits!

I think I'm getting carried away here!

Anyhow thanks Richie!

Al
 
MMMMmmmm----20 minutes @ 225° (Thanks I needed that)
drool.gif


Gotta try most of that---Love everything except the Grits!

Thanks Al,
icon14.gif
  Points.

Bear
 
Looks good, Al. That's a point worthy dish.

Shrimp and cheese grits is a favorite of mine. I sprinkle the shrimp with some Tony C's, and saute them. Haven't tried smoking them yet, but I will.

I serve it with andouille and onion gravy and, this time of year, fried green tomatoes as a side dish.

My version takes a bit longer as I use standard stone ground grits, not the quick cook type.

.
 
 
Interesting.    Looks very tasty thou.
 
MMMMmmmm----20 minutes @ 225° (Thanks I needed that)
drool.gif


Gotta try most of that---Love everything except the Grits!

Thanks Al,
icon14.gif
  Points.

Bear
 
Looks good, Al. That's a point worthy dish.

Shrimp and cheese grits is a favorite of mine. I sprinkle the shrimp with some Tony C's, and saute them. Haven't tried smoking them yet, but I will.

I serve it with andouille and onion gravy and, this time of year, fried green tomatoes as a side dish.

My version takes a bit longer as I use standard stone ground grits, not the quick cook type.

.
My wife said I need to make her some of this now. It looks amazing AL!
Thanks a lot guys!

It is much appreciated!

Al
 
 
MMMMmmmm----20 minutes @ 225° (Thanks I needed that)
drool.gif


Gotta try most of that---Love everything except the Grits!

Thanks Al,
icon14.gif
  Points.

Bear
Bear,

Is it the taste or texture.  I had "whipped" grits somewhere, that I think was made from corn flour instead of corn meal.  The texture was that of mashed potatoes.

Don
 
 
Bear,

Is it the taste or texture.  I had "whipped" grits somewhere, that I think was made from corn flour instead of corn meal.  The texture was that of mashed potatoes.

Don
It's been awhile, but It reminded me of the "Poi" I had in Hawaii----No flavor!! I didn't mind the texture, but food has to have flavor. IMO

However that cheesy stuff might be better---Cheese makes most things better. Might not help Poi though.

This stuff Al made has to be great, with the Cheese & the Shrimp & the Cajun Seasoning---I'm In!!!

Bear
 
 
I have been thinking about something like that. Nice to know that 225 for 20 worked.
Yea you have to keep an eye on them, so you don't over cook them.

These were small shrimp, so if you use bigger ones they would take a little longer.

Al
 
Al, that looks pretty fantastic! Be careful making this kind of food. I made Smoked Cheese grits topped with caramelized onions, mushrooms and homemade bacon for my wife one weekend and now this is what she expects for breakfast every Sunday. 

I am going to have to try it with Shrimp. 
 
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