Grilled Shrimp and Summer Vegetables with Basil Grits
  • 2 cups water
  • 2 cups chicken broth
  • ¼ cup unsalted butter
  • ½ teaspoon kosher salt
  • 1 cup white grits
  • ½ cup shredded Parmesan cheese
  • Basil Oil (recipe follows)
  • ¼ teaspoon ground black pepper
  • 2 pounds large fresh shrimp, peeled and deveined (tails left on)
  • 1 (8-ounce) package fresh cremini mushrooms
  • 3 assorted bell peppers, seeded and cut into 1-inch pieces
  • 2 zucchini, halved and sliced
  • 1 medium red onion, sliced
  • 3 tablespoons Mediterranean spiced sea salt
  • 3 tablespoons olive oil
Basil Oil
  • 2 cups fresh basil leaves
  • ¼ cup olive oil
  • 3 tablespoons water
  • 1 teaspoon kosher salt
  1. In a medium saucepan, bring 2 cups water, broth, butter, and salt to a boil over medium-high heat. Slowly whisk in grits. Reduce heat to medium-low; cover and simmer, whisking occasionally, until thickened, about 15 minutes. Cover and let stand for 5 to 10 minutes. Stir in cheese, 3 tablespoons Basil Oil, and pepper until cheese is melted. Remove from heat; keep warm.
  2. Heat grill pan over medium-high heat.
  3. In a large bowl, toss together shrimp, mushrooms, bell peppers, zucchini, onion, spiced sea salt, and olive oil. Grill shrimp and vegetables, covered, for 3 to 4 minutes per side. Serve over grits drizzled with remaining Basil Oil.
Basil Oil
  1. In the container of a blender, place all ingredients; process until smooth. Cover; chill until ready to serve or up to 3 days.
Recipe by Taste of the South at