Name: Firefly Grill STLs Shrimp And Grits Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 cups stone-ground grits; 3 cups water; 1 cups whole milk; 2 tbs unsalted butter; 2 oz cream cheese; 1 cups sharp cheddar cheese, freshly grated; 1 tbs pimento (roasted red peppers), drained and chopped; 1 tsp salt; 1 tsp black pepper; 1 tsp hot sauce; 12 pieces large shrimp, peeled and deveined; 1 tbs olive oil; 1 tsp garlic, minced; 1 tsp smoked paprika; 1 tbs lemon juice; 0.5 tsp salt; 0.25 tsp black pepper; 6 pieces skewers (if using wooden, soaked 30 minutes); 0.25 cups your favorite bbq sauce; 1 tbs butter (for finishing sauce); 1 tbs fresh chives, finely sliced; 1 tbs microgreens or chopped parsley (optional); 2 pieces lemon wedges

Method

Pimento Cheese Grits

Bring liquids to boil

In a medium saucepan bring 3 cups water and 1 cup whole milk to a gentle boil over medium-high heat. Add 1 tsp salt.

Cook grits

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thickened and tender, 20–25 minutes (adjust time per package). If grits become too thick, stir in up to 1/2 cup additional milk or water to reach a creamy consistency.

Finish with cheeses and seasonings

Stir in 2 tbsp unsalted butter and 2 oz cream cheese until melted and smooth. Remove from heat and fold in 1 cup grated sharp cheddar, 1 tbsp chopped pimento, 1 tsp black pepper, and 1 tsp hot sauce. Taste and adjust salt and pepper as needed. Keep warm on very low or cover.

Grilled Shrimp

Marinate shrimp

Pat 12 large shrimp dry with paper towel. In a bowl toss with 1 tbsp olive oil, 1 tsp minced garlic, 1 tsp smoked paprika, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Let marinate 10–15 minutes at room temperature (no longer than 30 minutes).

Skewer shrimp

Thread shrimp onto skewers (2 shrimp per skewer if using 6 skewers) so they lie flat and cook evenly. If using wooden skewers, ensure they were soaked 30 minutes prior.

Grill shrimp

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates or pan lightly. Grill shrimp 1.5–2 minutes per side until opaque and slightly charred. Total cook time is 3–4 minutes depending on size—do not overcook.

Finish with bbq glaze

In the last 30 seconds of grilling, brush both sides of the shrimp lightly with 1/4 cup bbq sauce. Remove skewers from heat and let rest 1 minute.

BBQ Sauce Finish & Garnish

Warm and gloss bbq sauce (optional)

In a small saucepan, combine 1/4 cup bbq sauce and 1 tbsp butter over low heat until butter is melted and sauce is glossy, 1–2 minutes. Remove from heat.

Assemble: Spoon warm pimento cheese grits into 4 individual starter bowls or one shallow platter (about 1/2 cup grits per serving for a starter — recipe yields roughly 4 starter portions). Arrange grilled shrimp on top of grits (3 shrimp per starter if 4 servings). Drizzle a little of the warmed bbq glaze over shrimp and grits.

Garnish and serve: Sprinkle 1 tbsp sliced chives and 1 tbsp microgreens or chopped parsley over the dish. Serve with lemon wedges on the side for squeezing over shrimp.