Sweet tea, humidity, “Coke,” college football Saturdays. Some things are undeniably Southern; not to be overlooked: shrimp and grits.

Shrimp and grits have a deep history in the American South. This staple dish formed its roots in the Lowcountry, spread throughout the Carolinas, and is now a standard item on brunch menus across the country.

In this blog post, we give you our take on this iconic dish, with a little added twist.

Serves: 2-4



3 tablespoons Red Pepper Mash Banner Butter
3 tablespoons Sea Salt Banner Butter
¾ – 1 lb. shrimp
1 small white onion
1 red pepper
1 cup uncooked grits
1 garlic clove
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper


1. Prepare your grill for medium heat
2. Chop onion and pepper into ~ one-inch pieces
3. Toss veggies with olive oil, salt, and pepper then thread veggies onto a skewer or skewers
4. Rinse and pat dry the shrimp, then thread onto a skewer or skewers
5. Mince garlic and add to melted Red Pepper Mash butter, then stir and brush shrimp with garlic/butter mixture


6. Put onion and pepper skewer(s) over indirect heat on the grill


7. Cook grits according to instructions on the package, add salt and pepper to taste, and stir in three tablespoons Sea Salt butter
8. While grits are cooking, add shrimp skewers to the grill, grilling for two to three minutes per side
9. Remove all skewers from the grill


10. Remove grits from heat, stir, and spoon onto center of the plate
11. Top with shrimp, veggies, and garnish with parsley

*Optional: add hot sauce. We used Pulp Fresno Chili Hot Sauce, who is also our Red Pepper Mash source. 😉


Shop Seasonal: Red Pepper Mash – Buy Now

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