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.
This was so good! I used fresh Carolina shrimp and fresh corn. We could not decide what we liked most - the shrimp or the grits. Would definitely make again - no changes in the recipe.
This meal was easy, fresh, and delicious. I recommend adding Tony Chachere's to the kabobs before throwing them on the grill.