Have you ever rented an apartment based on its proximity to one of your favorite restaurants? I’ve done it twice. When I first moved to Brooklyn, I took an apartment out of my price range because it was three blocks away from my favorite ice cream shop… and it had a dishwasher. While I was living in this apartment, I frequented a Caribbean restaurant nearby that specialized in oxtail stew, jerk shrimp, festivals, and rum-based cocktails. I lived in this apartment for two years, then moved just far enough away that walking to this restaurant was inconvenient. To Uber or not to Uber, that is the age-old question. When I started looking for a place of my own last year, I was drawn to rentals that would get me closer to everything jerk-marinated. I sacrificed a lot of square-footage to be close to my beloved eatery, but it was definitely worth it. Their delicious food inspired me to make my own take on jerk shrimp – and what goes best with shrimp? Grits, of course! 

To make my Grilled Jerk Shrimp and Grits, start with a flavorful marinade packed with lots of fresh ginger, garlic, scallions, and spices. Toss with the shrimp and let them hang out overnight. Give them a quick turn on the grill and serve over big bowls of buttery, cheesy grits. 

Yield: Serves 4 to 6

Grilled Jerk Shrimp and Grits

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

Prep Time 30 minutes

Cook Time 20 minutes

Marinating Time 8 hours

Total Time 8 hours 50 minutes

Ingredients

• 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

Instructions

1. Marinate 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.
2. Make grits: 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. Grill shrimp: 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.

Nutrition Information:

Amount Per Serving: Calories: 414-620