Shrimp and Grits Kabobs

This outdoorsy recipe is courtesy of O’Neill Williams.


  • ¼ cup Pecan oil or butter
  • 1 cup country ham finely diced
  • ½ cup diced scallions
  • ½ cup red pepper finely diced
  • ½ cup yellow pepper finely diced
  • 1 cup heavy cream
  • 4 cups water
  • 2 teaspoons salt
  • ½ teaspoons black pepper
  • ½ teaspoon dried thyme
  • 1 cup grits
  • 1 cup cheddar cheese, shredded


Cooked 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 to a boil, them 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 Rectangular Drip Pan. Chill over night.

Shrimp Ingredients

  • 1 pound shrimp, 26-30 count, pealed and deveined, tail on
  • ¼ cup olive oil
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 2 Tablespoons fresh lemon juice
  • salt and pepper

Shrimp Instructions

Combine olive oil, Dijon mustard, garlic, lemon juice, salt and pepper in a bowl. Add shrimp to mixture and marinate about 30 minutes.

Kabobs Ingredients

  • 1 red pepper, seeded and membrane removed, cut into 1 inch squares
  • 1 yellow pepper, seeded and membrane removed, cut into 1 inch squares
  • 1 red onion, peeled, cut in 1 inch squares, separate layers

Kabobs Instructions

Cut grits into 1 inch squares. Broil in oven on both sides until golden. Thread Flexible Skewers with 1 grits cube then pierce on one piece each of shrimp, red pepper, yellow pepper, and red onion. Chill until ready to use.

Set the EGG for indirect cooking at 350°F/177°C, with foil covered convEGGtor in place legs down. Place skewers on plate setter; close dome and cook 5-7 minutes or until shrimp are opaque.

Use spatula to carefully lift from underneath.

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