Grilled Goodness | Gourmet Shrimp and Grits That Will Make You Giddy!

Who says you can't have a little taste of the South on your grill? Get ready to tantalize your taste buds with my latest shrimp and grits recipe video, straight from the grill to your plate!

I'm the Grillionaire, or some might call me the internet's favorite BBQ expert, and I'm here to take you on a journey through the perfect shrimp and grits recipe that will make your mouth water!

When it comes to cooking up a storm on the grill, I like to think of myself as a grilling guru, a master of meat, a BBQ aficionado! And today, I'm going to share one of my all-time favorite recipes with you - shrimp and grits on the grill. You may have tried this southern delicacy before, but trust me when I say that grilling it takes it to a whole new level.

As a self-proclaimed grilling genius, I'm always experimenting with new techniques and flavors to spice up my dishes. And I've got to tell you, this shrimp and grits recipe is one that's sure to impress even the pickiest eaters. So, grab a cold beverage, put on your apron, and let's get grilling!

This recipe comes from and is inspired by Chef Eric Gephart, the Director of Kamado Joe Culinary Experience. Chef E has been doing this recipe for over twenty years and he shared it with the world. I modified it JUST A LITTLE, to make it my own version. I encourage YOU to do the same! Use this is a template and see where the flavor takes you.


  • 40 (31/35) shrimp, peeled, deveined ( I got mine from Publix)
  • parsley, minced (for optional garnish)

For the grits:

  • 6 cups water
  • 1 3/4 cups yellow or white stone ground grits ( I used a local SC grit)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 1/4 tsp kosher salt
  • 2 tsp hot sauce (Sriracha would work here, but use whatever kind you like!)
  • 4 oz extra sharp cheddar, grated
  • 2 oz Parmigiano Reggiano, fine grated
  • 2 oz unsalted butter

For the sauce:

  • 1 tbsp extra virgin olive oil
  • 1/2 cup red onion, small dice (about 2/3 of the onion)
  • 2 tbsp minced garlic (I bought the already peeled garlic from Publix)
  • 3/4 cup tomato, diced (I did not use tomatoes in my recipe)
  • 1/2 cup beer (I used Blue Moon)
  • 1 tsp hot sauce2
  • 1 cup unsalted butter, diced
  • salt, to taste



To cook the grits, bring the water to simmer in a Lodge 7 Quart Dutch Oven then whisk in the grits, stirring frequently so grits don’t stick to bottom of pan. Cook the grits for about 25-30 minutes or until mixture is thickened and creamy and grits are softened. In a separate pot heat the milk and cream together. Bring to a simmer. Whisk in hot milk and cream mixture. Bring back to a simmer. Cook to desired consistency. Stir in remaining ingredients.

To make the sauce, heat a 12” cast iron skillet over medium heat. Add the oil to the hot skillet. Add the red onion and sweat until they are translucent. Add the garlic and cook one minute longer. Add the diced tomatoes and stir to incorporate. Add the beer and hot sauce . Bring to a simmer. Reduce by half. Begin to mount the butter by swirling in a few chunks at a time. As each addition melts, add another until all butter is incorporated. Season with salt. Taste and adjust seasoning as needed.

For the shrimp, set up your Monument Grills 4 Burner Gas Grill for high heat (400°F+) direct grilling. Thread the shrimp onto skewers. Season with your favorite steakhouse rub and something with a little kick. I used Kosmo's Q Garlic Jalapeño and Smokey Boys Hen and Fin rub. Grill over direct heat to brown both sides. Remove from the heat when the internal temperature reaches 145ºF. Serve the shrimp over the grits, topped with the sauce and garnished with minced parsley.


As we come to the end of this journey, I hope you've enjoyed this shrimp and grits recipe video as much as I've enjoyed making it. Remember, grilling is not just about cooking up delicious food, it's about bringing people together, creating memories, and making moments that will last a lifetime. So, the next time you fire up the grill, don't just think of it as a cooking appliance, think of it as a way to connect with those around you. Until next time, make sure you eat well, do well, and serve good food. Happy grilling!

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