Grilled Jerk Shrimp andĀ Grits

April 12, 2021
1 Ratings
Photo by Riley Wofford
  • Prep time 8 hours 30 minutes
  • Cook time 20 minutes
  • Serves 4 to 6
Author Notes

Jerk shrimp, meet shrimp and grits! These spicy jerk-marinated shrimp and grilled and served over big bowls of cheesy, buttery grits. —Riley Wofford

What You'll Need
  • Shrimp:
  • 1 tablespoon chopped fresh ginger
  • 2 garlic cloves, smashed and peeled
  • 2 scallions, trimmed and thinly sliced, plus more for serving
  • 1 tablespoon chopped thyme leaves
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil, plus more for grilling
  • 2 pounds large shrimp, peeled and deveined
  • Grits:
  • 1 cup milk
  • Kosher salt and freshly ground black pepper
  • 1 cup white grits
  • 1/2 cup grated white cheddar (2 ounces)
  • 4 tablespoons unsalted butter
  1. Shrimp:
  2. Pulse ginger, garlic, scallions, thyme, paprika, allspice, cinnamon, cloves, cayenne, salt, pepper, and oil in the bowl of a food processor until finely chopped. Transfer to a large bowl; add shrimp and toss to coat. Cover and chill at least 8 hours and up to 1 day.
  1. Grits:
  2. Bring milk, 3 cups water, 1 teaspoon salt, and a pinch of pepper to a boil in a medium saucepan. Slowly add grits, stirring constantly; reduce heat to low. Simmer, stirring often, until thickened and cooked through, 10 to 15 minutes. Remove from heat and stir in cheese and butter; adjust seasoning. Cover to keep warm, adding more water to loosen as needed.
  3. Heat a grill over medium-high; brush grill grates lightly with oil. Add shrimp and cook, flipping once, until charred and just cooked through, 2 to 3 minutes total. Serve over grits with sliced scallions.

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