Shrimp n’ Grits on the Saffire Kamado Grill
One of the best features of kamado grills are their versatility. A kamado grill is more like a kitchen stove than a grill. From high heat searing to low and slow smoking and everything in between, the kamado grill is the precision controlled wood fired oven that does it all.
Saffire’s very own Southeastern Territory Manager, Pete Lee, has been enjoying shrimp and grits his entire life. His first memory of them is from about 55 years ago. He remembers watching his mama standing at their white gas stove in her red plaid apron, cooking them in her “spider” – an old school cast iron skillet. He said that the meal started out as low country cuisine. Growing up on a North Carolina barrier island meant shrimp were plentiful.
Over the years, shrimp n’ grits have become a Southern delicacy. There are multiple versions, from spicy Cajun to more South Carolina traditional. Some folks like them creamy, and others prefer them straight up.
Pete has been grilling for almost 4 decades. He says, “After 40 years of searching for the right grill, the Saffire Grill is the home for me. I’ve grilled on all 3 sizes and they perform well as a wood fired stove because they have great temperature control that allows the grill to sear at high temperatures and drop down to cook at low temperatures. This feature means I can cook easy multi-course dinners on my grill like I would on any stove.” Pete prefers to use cast iron dutch ovens, pots and skillets on his grill.
- 2 pounds fresh shrimp
- 1 package yellow or white corn grits
- 2 Red Sweet Peppers
- 2 Large Bell Peppers
- 1/2 pound rendered Country Ham and/or Bacon
- Chicken stock
- Chicken broth
- Garlic Powder
- Old Bay Seasoning
- Light your Saffire Grill. Use 1 fire starter in the middle of some All Natural Saffire Lump Charcoal until the grill temperature is 325 degrees.
- Set your grits in a dutch oven with garlic powder, salt, pepper, and Old Bay Seasoning with some chicken stock on the grill for 1 hour.
- Put the rendered pork in a skillet with chicken stock, flour and chicken broth to make a roux gravy.
- Add the peppers to your grill to roast 10 minutes before the grits are done.
- Skewer your shrimp in a pinwheel wrap and season with salt, pepper, and Old Bay and add to the grill 5 minutes before the grits are done. Remove the peppers
- Peel and dice the peppers. Remove the grits and the shrimp. Add the shrimp and the peppers to the gravy, plate, and serve.