Serves 6
20 min
Grilled Jerk Shrimp and Grits
Recipe GLPRe8381fae237daa
Succulent large shrimp are marinated in a bold Caribbean jerk spice blend featuring ginger, garlic, thyme, smoked paprika, allspice, cinnamon, cloves, and cayenne, then grilled until just cooked through. Served over creamy white cheddar grits for a fusion dish that brings together Caribbean heat and Southern comfort.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 tablespoon fresh ginger, chopped
2 garlic cloves, smashed
2 scallions, thinly sliced, plus more for serving
1 tablespoon fresh thyme leaves, chopped
1½ teaspoon smoked paprika
1 teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon cayenne pepper
1 tablespoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoon vegetable oil, plus more for grilling
2 pounds large shrimp, peeled and deveined
1 cup milk
1 cup white grits
½ cup grated white cheddar cheese
4 tablespoon unsalted butter
Directions
Combine the chopped ginger, smashed garlic, sliced scallions, thyme, smoked paprika, allspice, cinnamon, cloves, cayenne pepper, kosher salt, and black pepper in a small bowl to form the jerk spice paste.
Add the vegetable oil to the spice mixture and stir until well combined, creating a marinade.
Place the peeled and deveined shrimp in a bowl and coat thoroughly with the jerk marinade. Set aside for about 10 minutes while you prepare the grits.
Bring 4 cups of water to a boil in a medium saucepan. Add the milk and a pinch of salt and black pepper.
Slowly whisk in the white grits, stirring constantly to prevent lumps, and reduce heat to low.
Continue stirring the grits frequently for about 20 to 25 minutes, until they are creamy and thick, scraping the bottom to prevent sticking.
Stir in the unsalted butter and grated white cheddar cheese until completely melted and incorporated. Taste and adjust seasoning with salt and pepper as needed. Keep warm on low heat.
While the grits are cooking, preheat your grill to medium-high heat and lightly oil the grate with vegetable oil.
Once the grill is hot, place the marinated shrimp on the grate in a single layer. Grill for about 2 to 3 minutes per side, until the shrimp are opaque, firm, and have reached an internal temperature of 145°F. Avoid overcooking.
Divide the creamy grits among serving bowls, top with the grilled jerk shrimp, and garnish with fresh sliced scallions. Serve immediately while hot.
