I know, Labor Day is over and apparently that means the end of summer, so here's a fun play on a dish for you!

I got it into my head that turning shrimp and grits, traditionally served in a bowl, would be super cute as skewers. Because why make something the simple way it's always been made when I can make it harder on myself?

So I cooked up a batch of extra thick, extra cheesy yellow grits and chilled them into a giant block. I then cut that block into cubes and skewered them with some shrimp that I tossed in way too much cajun seasoning mix. And you know, it sort of worked! I originally planned to grill these on my grill pan, but there were some logistical challenges to that plan caused by combining flat shrimp with cubes of grits, so I ended up broiling them instead, which was just as delicious and, just as I suspected, super fun to eat. 

The cheesy grits soften into crispy, creamy bites from the broiling, and the shrimp counterbalance with  just the right amount of heat from the cajun seasoning. I think this was a pretty good, basic first pass, and I'm already dreaming of a redo with andouille sausage, peppers, and more.

Shrimp & Grits Skewers

• 1 lb large shrimp, deveined and shelled
• 1 cup dry polenta or grits
• 3 cups water
• 4 oz sharp white cheddar cheese, shredded
• 1/2 tsp salt
• pinch cayenne pepper
• olive oil
• cajun seasoning
• 8-10 wooden skewers, broken in half

1. Make grits. Bring water and 1/2 tsp salt to a boil. Whisk in the grits and reduce heat. Cook slowly, stirring frequently, until mixture is thick like oatmeal, about 10 minutes.  
2. Stir in the cheese and cayenne pepper. The mixture should thicken considerably. Pour the mixture into a parchment lined loaf pan and let cool completely. Chill in the refrigerator until firm (this is best done a day ahead).
3. When ready to assemble skewers, toss the shrimp with a tablespoon or so of olive oil and as much cajun seasoning as you want. Preheat your broiler.
4. Cut the chilled grits into large cubes and slide onto skewers, alternating with the shrimp. Place skewers on a parchment lined baking sheet and broil until shrimp are cooked through, flipping halfway through cooking. This should only take a few minutes on each side. Garnish with chives and serve hot.

Notes:

• This is a very very basic version here, but you could definitely dress these skewers up with some roasted bell peppers, onions, and andouille sausage for a full flavor version of shrimp and grits!
• To me, the best grits are actually the yellow polenta sold by Bob's Red Mill. It's the closest I've found to the yellow grits that I grew up eating at my grandparents' house. Those grits are unfortunately impossible to find outside North Carolina, so for the rest of the country, the Bob's version is a pretty close second.