Here is a southern comfort one of many seafood recipes that is sure to please a crowd! You can make this on your Big Green Egg for best results.
Country Ham, Shrimp & Grits Kabobs
Ingredients:
¼ cup, Pecan Oil or Butter
1 cup country ham, fine dice, ½ cup diced scallions
½ cup red pepper, fine diced, ½ cup yellow pepper, fine dices
1 cup heavy cream, 4 cups water
2 tsp salt, ½ tsp black pepper, ½ tsp dried thyme
1 cup grits, 1 cup shredded cheddar
Shrimp 1 pound 26 -30 count shrimp, peeled and DE-veined, tail on
¼ cup olive oil, 1 Tbsp. Dijon mustard, 1 tsp minced garlic, 2 Tbsp. fresh lemon juice
Salt and pepper
Kabobs
1 red pepper, seeded, membrane removed, cut in 1” squares
1 yellow pepper, seeded, membrane removed, cut in 1” squares
1 red onion, peeled, cut in 1” squares, separate layers
Grits
Cook diced ham in butter or oil until almost crisp. Add diced peppers and scallions. Cook until soft. Add cream, water and spices. Bring to a boil, gradually stir in grits. Bring back to a boil, then lower to simmer. Continue cooking for 45 60 minutes, adding a little more liquid if needed; they need to be thick. Remove from heat and stir in cheese until melted. Pour into greased 9” x 13” pan. Chill overnight.
Shrimp
Combine olive oil, Dijon, garlic, lemon juice, salt and pepper in a bowl. Add shrimp to mixture and marinate about 30 minutes. Kabob assembly Cut grits into 1” squares. Broil in oven on both sides until golden. Thread wooden skewers with 1 grits cube then pierce one piece each of red pepper, yellow pepper and red onion. Chill until ready to use.
HOMEFIELD carries the Big Green Egg which is the ultimate cooking experience. You can grill, smoke and cook on this 3 n 1 cooking product. It is sure to make any recipe extra special! Please visit us at one of two showrooms in New Braunfels and Corpus Christi, convenient to San Antonio, Austin and the Texas Hill Country.
*Recipe Courtesy of Chef Holly Chute. You can find Chef Holly on Twitter @ChefHollyChute.
