Grab the skewers, fire up the grill, and enjoy these easy and delicious kabobs, great for any night of the week.
2 ears fresh corn
1 teaspoon salt
1 cup uncooked quick-cooking grits
1 cup (4 oz.) shredded Cheddar cheese
2 teaspoons minced canned chipotle pepper in adobo sauce
1/2 cup olive oil
1/4 cup fresh lemon juice
1 garlic clove, pressed
1/2 teaspoon freshly ground pepper
1 pound peeled, jumbo raw shrimp with tails (1 6/20 count), deveined
16 (6-inch) metal skewers
1 pt. grape tomatoes
1/2 (8-oz.) package fresh mushrooms, quartered
1 small green bell pepper, cut into 1-inch pieces
1/3 cup chopped fresh cilantro
How to Make It
Preheat grill to 350° to 400° (medium-high) heat. Grill corn, covered with grill lid, 10 minutes or until done, turning once. Cut kernels from cobs. Discard cobs.
Bring salt and 4 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits. Cook, stirring occasionally, 8 minutes or until thickened. Stir in corn kernels, cheese, and chipotle pepper. Cover and keep warm.
Stir together olive oil and next 3 ingredients in a large bowl. Toss shrimp with olive oil mixture; let stand at room temperature 3 minutes.
Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers alternately with tomatoes, mushrooms, and bell peppers.
Grill kabobs, covered with grill lid, 4 to 5 minutes on each side or just until shrimp turn pink. Serve kabobs with grits, and sprinkle with cilantro just before serving.
This may be the best recipe I have made from this site...and I have made a lot!Every summer I buy bunches of corn, which I grill and freeze, for use all winter. Alas, I had used it all! All II had on hand was a heaping cup of commercially frozen corn, I feared it would be bland, but the dish was still fabulous, (It would be better with grilled!) And I subbed a combination of whipping cream and whole milk. for some of the water in the grits,. II always substitute some combo of dairy for water when I cook grits. Just makes them creamier. Other than those subs, I made no other ingredient changes.I skipped skewering to save time and used a grill basket, instead. Plus, I had large rather than jumbo shrimp and I was afraid that 8 minutes would be too much for them. So, I marinated the veggies in the oil and juice for an hour or two, drained and saved the marinade, then grilled the veggies, first. While the veggies cooked... for about 8 or 9 minutes, I marinated the shrimp. I removed the veggies from the grill to a bowl, covered them with foil to keep warm while I grilled the shrimp for 4-5 minutes. Cooking times were perfect for everything. It is a tad time consuming, but it's a stellar recipe that is well worth the time and effort.