Jerk shrimp, meet shrimp and grits! These spicy jerk-marinated shrimp and grilled and served over big bowls of cheesy, buttery grits. —Riley Wofford
8 hours 30 minutes
4 to 6
chopped fresh ginger
garlic cloves, smashed and peeled
scallions, trimmed and thinly sliced, plus more for serving
chopped thyme leaves
1 1/2 teaspoons
freshly ground black pepper
vegetable oil, plus more for grilling
large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
grated white cheddar (2 ounces)
In This Recipe
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.
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.
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.