Name: One-Pan Spicy Shrimp Skewers with Cheesy Grits
Total time: 1 h 30 min
Ingredients: 4½ cups chicken broth; 1½ cups old-fashioned grits; ¾ cup whole milk; 3 scallions , white parts minced, green parts sliced thin on bias; 2 garlic cloves , minced; Salt and pepper; 1½ pounds jumbo shrimp (16 to 20 per pound), peeled and deveined; 4 tablespoons unsalted butter , melted; 2 teaspoons chili powder; 6 ounces sharp cheddar cheese , shredded (1½ cups); 1 teaspoon chipotle chile powder; Lime wedge

Why This Recipe Works

A baking dish was certainly big enough to cook grits for a small crowd, and across its low sides we could perch rows of seasoned shrimp suspended on skewers. So we stirred up dry grits with bold flavorings, chicken broth, and milk right in our casserole dish, covered it, and baked until the grits were tender. Adding in cheddar cheese at that point (rather than at the start of baking) kept it from breaking down into an oily mess. Meanwhile, we tossed the shrimp with melted butter and chili powder, threaded them on skewers, and balanced them on the casserole. After 10 more minutes, the shrimp emerged tender and spicy above the now-thickened grits. Since we hadn't sautéed the shrimp in a sauce, we mixed a simple fragrant mixture of butter, chili powder, and smoky chipotle chile powder to dollop over our meal, tying the whole thing together. Chopped scallions and lime wedges finished the dish with a burst of fresh brightness. The grits’ cooking time in step 1 will depend on the brand of grits.

Before You Begin

You will need eight 12-inch metal or bamboo skewers for this recipe.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Spray 13 by 9-inch baking dish with vegetable oil spray. Combine broth, grits, milk, scallion whites, garlic, and ¼ teaspoon salt in prepared dish, cover tightly with aluminum foil, and bake until grits are tender, 50 to 75 minutes.

Pat shrimp dry with paper towels and toss in bowl with 1 tablespoon melted butter, 1 teaspoon chili powder, ¼ teaspoon salt, and ¼ teaspoon pepper. Working with 1 shrimp at a time, thread tail onto one 12-inch skewer, and head onto second 12-inch skewer. Repeat with remaining shrimp, alternating direction of heads and tails, packing 6 to 8 shrimp tightly onto each pair of skewers.

Remove grits from oven and increase oven temperature to 450 degrees. Stir cheddar into grits and season with salt and pepper to taste. Lay shrimp skewers widthwise across baking dish so that shrimp hover over grits. Continue to bake grits and shrimp until shrimp are opaque throughout and grits have thickened slightly, about 10 minutes.

Meanwhile, microwave remaining 3 tablespoons melted butter, remaining 1 teaspoon chili powder, chipotle chile powder, and ⅛ teaspoon salt until fragrant, about 20 seconds.

Carefully remove dish from oven and transfer shrimp skewers to plate. Stir grits thoroughly, then portion into serving bowls. Remove shrimp from skewers and place on top of grits. Drizzle with spice butter, sprinkle with scallion greens, and serve with lime wedges.