Photo: Jennifer Davick; Prop Styling: Buffy Hargett
Makes 4 to 6 servings

Grab the skewers, fire up the grill, and enjoy these easy and delicious kabobs, great for any night of the week.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers alternately with tomatoes, mushrooms, and bell peppers.

Step 5

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.

Ratings & Reviews

Shrimp and Grits Heaven

April 09, 2017
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.

SuzanneM's Review

May 28, 2013

LucyWhiting's Review

August 12, 2012
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.

JuliaCarole's Review

June 04, 2012
This meal was easy, fresh, and delicious. I recommend adding Tony Chachere's to the kabobs before throwing them on the grill.