Directions

1. To cook the grits, bring the water to simmer in a Lodge 7 Quart Dutch Oven then whisk in the grits, stirring frequently so grits don’t stick to bottom of pan. Cook the grits for about 25-30 minutes or until mixture is thickened and creamy and grits are softened. In a separate pot heat the milk and cream together. Bring to a simmer. Whisk in hot milk and cream mixture. Bring back to a simmer. Cook to desired consistency. Stir in remaining ingredients.

2. To make the sauce, heat a Lodge 12” cast iron skillet over medium heat. Add the oil to the hot skillet. Add the red onion and sweat until they are translucent. Add the garlic and cook one minute longer. Add the diced tomatoes and stir to incorporate. Add the wine and sriracha. Bring to a simmer. Reduce by half. Begin to mount the butter by swirling in a few chunks at a time. As each addition melts, add another until all butter is incorporated. Season with salt. Taste and adjust seasoning as needed.

3. For the shrimp, set up your Kamado Joe Classic Joe II for high heat (400°F+) direct grilling. Thread the shrimp onto flat bamboo skewers. Season with Cattleman’s Grill Steakhouse Seasoning. Grill over direct heat to brown both sides. Remove from the heat when the internal temperature reaches 145ºF. Serve the shrimp over the grits, topped with the sauce and garnished with minced parsley.