Скачать или смотреть Delicious Smoker Shrimp and Grits !

Hello and thank you for watching!

This Smoker Shrimp and Grits is absolutely out of this world amazing and delicious. You can definitely make it without a smoker and I even included edits in the recipe below!

I hope you all try it and love it.

xoxo T

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MUSIC BY:
"After School Special" by Eli Kahn
IG: @elikahnmusic
www.elikahnmusic.com

RECIPE:

Grits:
1 cup polenta grits
2 cups filtered water
2 1/4 cups whole milk, divided
4 oz shard cheddar cheese, grated. (50/50% mix of cheddar and gouda is great!)
1/4 cup broth mix*
~1 tsp diamond crystal kosher salt

Broth Mix:
16 oz bone broth
4 tbsp unsalted butter
4 cloves of garlic, roughly sliced

Shrimp:
2 lbs shrimp, peeled and deveined
2 tbsp cajun seasoning
2 tsp diamond crystal kosher salt
2 tbsp butter

Toppings:
1/4 cup Italian parsley, chopped
4 lemon wedges
Broth mix*

Preheat smoker to 350F.

Combine 2 cups water and 2 cups milk in a cast iron pot and place it on the stove over high heat to boil it. Once boiling add in 1 cup of polenta grits and whisk to combine.
Bring to the smoker and place on the bottom rack with the grate closed. Close the lid and let that hang out for about 30 minutes, whisking intermittently. The grits will start to look pretty dry, but don’t worry, we’re adding moisture back in. Once fully cooked remove from the smoker and set them aside.
Timing wise it is smart to bring the grits back to the smoker when you begin cooking the shrimp. This will allow the grits to heat up a little again before serving.
We’re utilizing the crispy bits from the shrimp pan, so add in 1-2 tbsp broth mix, scrape up the bits, and add them to the grits.
Also add in the 1/4 cup broth mix, 1/4 cup milk, 4 oz grated cheese, and 1 tsp salt. Mixie mix and it’s done! Of course add more milk or broth if your grits simply don’t have enough moisture for your liking.
*If you’re cooking them on the stove follow the package instructions for timing, but likely about 20-30 minutes on medium-low, whisking intermittently.

Place 8 pieces of thick cut bacon in a single layer on a cast iron baking sheet. Bring to the smoker and place on the bottom rack right over the flame, but with the grate still closed. Cook for about 10-20 minutes (wide range due to temp differentials in smokers) or until the first side is crisp. Flip over and cook another 10-15 minutes. Remove from the smoker and drain on a paper towel or wire rack. Set aside.
*If you’re cooking them on the stove cook over medium-high heat for 3-6 minutes on both sides or until fully crispy

To a small cast iron pan, add a pint of cherry tomatoes, 1-2 tbsp ghee, and season with salt and pepper. Bring to the smoker and place on the bottom rack. Cook for about 10 minutes, mix to combine the ghee, and continue cooking. Move them to the top rack after about 20 minutes or once they begin to swell and brown.
*If you’re not using the smoker you can either cook these on the stove or roast them in the oven. Roast in the oven at 425F for about 15-20 minutes.

Add all broth ingredients to a small sauce pan and place on the top rack of the smoker. You’re just trying to melt the butter and infuse the broth with smoke and garlic flavor.
*If you’re cooking this on the stove just bring it to a gentle simmer for 5-10 minutes, or until you're ready to use it.

To a large cast iron pan, add 2 tbsp butter, bring it to the smoker and raise the heat to 425F. Place on the bottom rack over the flame with the grate closed (your bacon should be cooked and removed by now) and heat the pan up.

Peel and devein your shrimp if they aren’t already. Add the cajun seasoning and salt. Once the butter is melted and the pan is rippin hot add your shrimp in a single layer, you’ll likely have to do 2 batches unless you have the biggest cast iron pan ever. Cook for about 3 minutes on each side or until they are crispy, crunchy, and browned on both sides. Place on a plate and set aside.
*If you’re doing this on the stove follow all of the same directions, but cook over medium high heat.

Don’t forget to chop up your parsley and lemon wedges

Assemble!
To a bowl or plate add in 1/4 of the grits, 1/4 of the tomatoes, 2 pieces of bacon crumbled up, 1/4 of the shrimp, 1/4 of the parsley, 2ish tbsp broth mix, a lil squeeze of lemon, and ENJOY.