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Prep time
8 hours 30 minutes
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Cook time
20 minutes
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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
Ingredients
- Shrimp:
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1 tablespoon
chopped fresh ginger
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2
garlic cloves, smashed and peeled
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2
scallions, trimmed and thinly sliced, plus more for serving
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1 tablespoon
chopped thyme leaves
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1 1/2 teaspoons
smoked paprika
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1 teaspoon
ground allspice
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1/2 teaspoon
ground cinnamon
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1/2 teaspoon
ground cloves
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1/2 teaspoon
cayenne pepper
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1 tablespoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
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2 tablespoons
vegetable oil, plus more for grilling
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2 pounds
large shrimp, peeled and deveined
- Grits:
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1 cup
milk
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Kosher salt and freshly ground black pepper
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1 cup
white grits
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1/2 cup
grated white cheddar (2 ounces)
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4 tablespoons
unsalted butter
Directions
- Shrimp:
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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.
- Grits:
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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.
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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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