Grilled Jerk Shrimp & Grits
Ingredients:
For the Shrimp:
1 lb large shrimp, peeled and deveined
1 tbsp fresh ginger, chopped
2 garlic cloves, smashed and peeled
2 scallions, thinly sliced
1 tbsp thyme leaves, chopped
1 1/2 tsp smoked paprika
1 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp cayenne pepper
1 tbsp kosher salt
1/4 tsp freshly ground black pepper
2 tbsp vegetable oil (plus more for grilling)
For the Grits:
1 cup milk
3 cups water
1 tsp kosher salt
1 cup white grits
1/2 cup grated white cheddar cheese
4 tbsp unsalted butter
Freshly ground black pepper to taste
Instructions:
1️⃣ Prepare the Shrimp:
Combine ginger, garlic, scallions, thyme, paprika, allspice, cinnamon, cloves, cayenne, salt, pepper, and oil in a food processor and pulse until finely chopped.
Toss the shrimp in the mixture, cover, and marinate in the refrigerator for at least 8 hours or up to 1 day.
2️⃣ Cook the Grits:
Bring milk, water, and salt to a boil in a medium saucepan.
Gradually stir in the grits, reduce the heat to low, and simmer, stirring frequently, until thickened and cooked through, about 10-15 minutes.
Remove from heat and stir in the cheese and butter. Adjust seasoning with salt and pepper. Keep warm.
3️⃣ Grill the Shrimp:
Preheat a grill to medium-high and lightly oil the grates.
Grill the shrimp, turning once, until charred and just cooked through, about 2-3 minutes per side.
4️⃣ Serve:
Serve the shrimp over the warm grits, garnished with additional sliced scallions if desired.
