• Skip to main content
  • Skip to primary sidebar

Five Foot Kitchen

  • Home
  • About
  • Archive
  • Portfolio
  • Contact

December 12, 2019

Grilled Jerk Shrimp and Grits

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

Grilled Jerk Shrimp and Grits

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
© Riley
Category: Main Courses

Filed Under: Main Courses, Seafood Tagged With: cheese grits, grilled shrimp, grits, jerk marinade, jerk shrimp, jerk shrimp and grits, scallions, shrimp, shrimp and grits, white cheddar

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

About

Welcome! My name is Riley and I'm an editor, recipe developer, and food stylist living and working in New York City. I'm the chief writer, cook, and photographer here.

Looking for something?

Recent Posts

  • Grilled Jerk Shrimp and Grits
  • Pear and Cranberry Bostock
  • Leftover Turkey Avgolemono
  • Maple-Tamari Roasted Butternut Squash Soup
  • Pumpkin Coffee Cupcakes
  • Secret Ingredient Chili
  • Celery Salad with Parmesan and Anchovy
  • Concord Grape Manhattan
  • Brown Butter Salted Cornflake Cookies
  • Spicy Pork Ramen Noodles

Archives

  • Email
  • Instagram
  • LinkedIn

Copyright © 2021 Five Foot Kitchen on the Brunch Pro Theme