SHRIMP AND GRITS KABOBS

This outdoorsy recipe is courtesy of O’Neill Williams.

Ingredients

• ¼ cup Pecan oil or butter
  
• 1 cup country ham finely diced
  
• ½ cup diced scallions
  
• ½ cup red pepper finely diced
  
• ½ cup yellow pepper finely diced
  
• 1 cup heavy cream
  
• 4 cups water
  
• 2 teaspoons salt
  
• ½ teaspoons black pepper
  
• ½ teaspoon dried thyme
  
• 1 cup grits
  
• 1 cup cheddar cheese, shredded
  

Instructions

1. Cooked diced ham in butter or oil until almost crisp.
2. Add diced peppers and scallions.
3. Cook until soft. Add cream, water and spices.
4. Bring to a boil, gradually stir in grits.
5. Bring to a boil, them lower to simmer.
6. Continue cooking for 45-60 minutes adding a little more liquid if needed; they need to be thick.
7. Remove from heat and stir in cheese until melted.
8. Pour into greased Rectangular Drip Pan.
9. Chill over night.
   

Shrimp Ingredients

• 1 pound shrimp, 26-30 count, pealed and deveined, tail on
  
• ¼ cup olive oil
  
• 1 Tablespoon Dijon mustard
  
• 1 teaspoon minced garlic
  
• 2 Tablespoons fresh lemon juice
  
• salt and pepper
  

Shrimp Instructions

1. Combine olive oil, Dijon mustard, garlic, lemon juice, salt and pepper in a bowl.
2. Add shrimp to mixture and marinate about 30 minutes.
   

Kabobs Ingredients

• 1 red pepper, seeded and membrane removed, cut into 1 inch squares
  
• 1 yellow pepper, seeded and membrane removed, cut into 1 inch squares
  
• 1 red onion, peeled, cut in 1 inch squares, separate layers
  

Kabobs Instructions

1. Cut grits into 1 inch squares. Broil in oven on both sides until golden.
2. Thread Flexible Skewers with 1 grits cube then pierce on one piece each of shrimp, red pepper, yellow pepper, and red onion.
3. Chill until ready to use.
   
4. Set the EGG for indirect cooking at 350°F/177°C, with foil covered convEGGtor in place legs down.
5. Place skewers on plate setter; close dome and cook 5-7 minutes or until shrimp are opaque.
   
6. Use spatula to carefully lift from underneath.