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Shrimp and Grits

While creamy, cheesy grits and sweet roasted shrimp are considered a breakfast staple in the low country of Georgia and South Carolina, they are just as delicious served for lunch or dinner. For a southern feast, have some warm June’s Bacon-Cheddar or Black Pepper Drop Biscuits ready to serve on the side. Be sure to leave space between the shrimp on the skewers so they cook evenly, and to use stone-ground grits or polenta, not instant or quick-cooking grits. Bob’s Red Mill makes a great version.

Prep Time — 20 min
Cook Time — 1 hour 3 min
Servings — 4
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Ingredients

nonstick cooking spray

3 green onions

4¼ cups chicken broth

1¼ cups corn grits

½ cup whole milk

1½ teaspoons crushed garlic

½ teaspoon salt

1 pound jumbo shrimp

3 tablespoons melted unsalted butter

1 teaspoon Old Bay seasoning

¾ cup grated cheddar cheese

¾ cup grated pepper jack

¼ cup pickled jalapeno slices

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.

June Oven

Grease the baking dish

Lightly coat a 9” x 13” baking dish with nonstick cooking spray.

nonstick cooking spray

rectangular baking dish

Cut the green onions

Cut the dark green part off the green onions. Slice the dark green parts thinly (on a bias, if you’re feeling fancy) and set aside for garnish. Finely chop the white and light green parts.

3 green onions

chopping board

knife

Start the grits

Transfer the chopped green onion to the bottom of the baking dish. Add the chicken broth, grits, milk, crushed garlic and salt to the baking dish.

4¼ cups chicken broth

1¼ cups corn grits

½ cup whole milk

1½ teaspoons crushed garlic

½ teaspoon salt

liquid measuring cup

measuring cups

measuring spoons

Stir and cover the grits

Stir to combine. Cover tightly with foil.

spatula

foil

Bake the grits

Transfer the covered baking dish to the middle shelf of the June Oven. Bake the grits 55 minutes. June will notify you when it’s time to add the shrimp.

Season the shrimp

While the grits cook, combine the shrimp, melted butter and Old Bay in a large bowl. Stir to coat.

1 pound jumbo shrimp

3 tablespoons melted unsalted butter

1 teaspoon Old Bay seasoning

large bowl

Skewer the shrimp

Working 1 shrimp at a time, thread the top of the shrimp on 1 skewer and tail on another skewer. Slide the shrimp down and add a second shrimp facing the opposite direction, leaving a gap between the shrimp so they aren’t touching and air can flow through. Continue adding shrimp, alternating heads and tails, until there are 6-8 shrimp per set of skewers. Cover and refrigerate until ready to cook.

6 wooden skewers

Remove the grits from the June Oven

Carefully remove the grits from the June Oven and remove the foil.

Adjust the June Oven temperature

Adjust the June Oven to the Bake cook mode for 425°F using the button below.

Add the cheese and jalapeños

Stir in the cheddar, pepper jack and pickled jalapeños.

¾ cup grated cheddar cheese

¾ cup grated pepper jack

¼ cup pickled jalapeno slices

Add the shrimp and insert the June Food Thermometer

Lay the shrimp skewers across the baking dish. Insert the June Food Thermometer into the thickest part of a shrimp in the middle of the row of skewers.

June Food Thermometer

Cook the shrimp

Return the baking dish to the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. Bake the shrimp until they are cooked through, about 8 minutes.

Assemble, garnish and serve

Remove the food from the June Oven. Carefully slide the shrimp from the skewers onto a plate. Stir the grits until they are creamy, about 1 minute. Spoon the grits onto serving dishes or a platter and top with the shrimp. Sprinkle the shrimp and grits with the reserved dark green onion garnish and serve hot.

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