Maple Chili Grilled Shrimp & Creamy Grits

I am extremely excited for the Opening Ceremonies tonight! So I kinda made Shrimp-Olympic Rings... (Idea definitely goes to Momma Kegs on that one.)

I, like most people, love the friendly competitive nature and overall atmosphere of comradery that the Games bring. BUT this year is extra special because one of my closest friends, whom we will call Tuna, is going to be competing in the pole vault! Being a razorback has been an amazing experience, but the relationships formed during my years in the athletic department were by far the best part of the whole thing.

So to kick off a Southern Summer series, I decided to prepare a new spin on one of my favorite foods: grits! These savory grits are very creamy, with delicate hints of robust Parmesan and Garlic flavors. They are subtle and make the perfect palette for these spicy & sweet shrimp. Ultimately, this dish is amazing and you should make it ASAP!

Also, if you happen to be awake at 4:30 AM on August 4th make sure to watch Tuna compete in the Olympics! Woo Pig Sooie!

Notes:

• I served this with cocktail sauce to be traditional, but making extra of this sauce and simply simmering it in a saucepan would make an amazing sauce.
• Cooking times may vary depending on the size of your shrimp. To be sure that you do not overcook them, watch for the color change to light pink and significant curling of the meat.
• If you do not have a grill or an indoor grill pan, it would be possible to simply pour the shrimp into a large skillet (cast iron if you have it)  and toss to cook them evenly.
• If you do not have skewers, simply use a grill with tight grates or a grill pan and cook the shrimp in smaller batches so that you can flip them all individually.

Maple Chili Grilled Shrimp
1 - 2 pounds large shrimp
1/2 c. salt
1/2 c. brown sugar
Cold water
1/2 t. chili powder
1/2 t. cayenne pepper
1/2 t. paprika
1/2 t. red pepper flakes
1/2 t. oregano
1/2 t. salt
2 T. maple syrup
2 T. olive oil
Skewers

Place peeled and cleaned shrimp into a large bowl. Dissolve the brown sugar and salt in a cup of cold water. Pour the dissolved mixture over the shrimp and add enough cold water to cover the shrimp. Stir well and then refrigerate for at least 30 minutes, but no longer than an hour. Stir occasionally to prevent settling.

Once the shrimp are done brining, strain them and try to remove as much water as possible. Pat the shrimp down with a paper towel.

In a separate large bowl, whisk together the spices, syrup, and oil. Toss the shrimp in the sauce to ensure that everything is evenly covered. Marinate the shrimp for 10 - 30 minutes. Thread the shrimp onto the skewers, making sure not to crowd them.

Grill the shrimp for 3-4 minutes on the first side over direct heat. Flip the shrimp and cook for another 2 minutes. Remove from the grill and rest the shrimp for 5 minutes.

On to part two...

Creamy Grits
1 c. heavy cream
1 2/3 c. chicken broth
1 c. water
4 T. butter
1/4 t. black pepper
1/4 t. garlic salt
1 c. quick grits
1/4 c. grated parmesan

In a medium saucepan, bring the cream, broth, and water to boil. Add the butter, garlic salt, and pepper and allow the butter to melt.  Slowly whisk in the grits and parmesan then reduce the heat to low. Cook until the grits thicken, 5-15 minutes depending on desired consistency. STIR FREQUENTLY! Or you will end up with a brick of grits.

If the grits sit and thicken prior to being served, simply add in a splash of cream and reheat on low heat to achieve desired consistency.