Description
Jerk shrimp, meet shrimp and grits! These spicy jerk-marinated shrimp and grilled and served over big bowls of cheesy, buttery grits.
Ingredients
- FOR THE SHRIMP:
- 1 Tablespoon Chopped Fresh Ginger
- 2 cloves Garlic, Smashed And Peeled
- 2 Scallions, Trimmed And Thinly Sliced, Plus More For Serving
- 1 Tablespoon Chopped Thyme Leaves
- 1-½ teaspoon Smoked Paprika
- 1 teaspoon Ground Allspice
- ½ teaspoons Ground Cinnamon
- ½ teaspoons Ground Cloves
- ½ teaspoons Cayenne Pepper
- 1 Tablespoon Kosher Salt
- ¼ teaspoons Freshly Ground Black Pepper
- 2 Tablespoons Vegetable Oil, Plus More For Grilling
- 2 pounds Large Shrimp, Peeled And Deveined
- FOR THE GRITS:
- 1 cup Milk
- 3 cups Water
- 1 teaspoon Kosher Salt
- 1 pinch Freshly Ground Black Pepper
- 1 cup White Grits
- ½ cups Grated White Cheddar (2 Ounces)
- 4 Tablespoons Unsalted Butter
Preparation
For the shrimp, 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.
For the grits, bring milk, water, 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 and 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.
