Voodoo Shrimp & Grits Recipe

Bring liquid to a boil

In a medium saucepan, combine 4 cups water and 1 cup chicken broth. Bring to a gentle boil over medium-high heat.

Whisk in grits

Slowly whisk in 1 cup grits to prevent lumps. Reduce heat to low and simmer, stirring frequently, until grits thicken and are tender — about 5–10 minutes for quick grits or 20–25 minutes for medium grind. Follow package timing as needed.

Finish the grits

Stir in 1/2 cup heavy cream, 2 tablespoons butter, 1 cup grated sharp cheddar, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon hot sauce if using. Taste and adjust seasoning. Keep covered on very low heat while preparing shrimp; stir occasionally. If grits thicken too much, thin with a few tablespoons of water or more cream.

Prepare filling

In a small bowl, combine 4 oz softened cream cheese, 2 finely diced seeded jalapeños, 2 chopped green onion stalks (white + light green parts), 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt. Mix until smooth and well combined. Taste and adjust heat by adding more jalapeño if desired.

Stuff shrimp

Pat shrimp dry with paper towels. Make a small horizontal slit along the inner curve of each shrimp to create a pocket (do not cut through). Using a small spoon or piping bag, fill each pocket with about 1 teaspoon of the cream cheese–jalapeño mixture.

Wrap with bacon

Cut each bacon slice in half crosswise if not already. Wrap one half-slice of bacon around the middle of each stuffed shrimp, securing with a toothpick so bacon ends meet underneath the shrimp. Repeat for all 16 shrimp.

Optional quick chill

For firmer bacon/shape, refrigerate wrapped shrimp on a tray for 10–15 minutes before cooking. This helps bacon adhere and prevents filling from squeezing out.

Preheat pan or oven

You can cook shrimp in a skillet or roast in the oven. For skillet: heat 1 tablespoon neutral oil in a large ovenproof skillet over medium heat. For oven: preheat oven to 425°F (220°C) and line a baking sheet with foil and a wire rack.

Brown the bacon-wrapped shrimp

If using skillet: place wrapped shrimp seam-side down and cook 2–3 minutes until bacon is nicely browned, then turn and brown second side 1–2 minutes. Transfer skillet to preheated oven to finish cooking for 5–7 minutes, or until shrimp are opaque and bacon is cooked through. If using oven only: place shrimp seam-side down on prepared rack and bake 10–12 minutes, then broil 1–2 minutes if needed to crisp bacon.

Make the glaze

While shrimp finish cooking, combine 1/2 cup sweet chili sauce, 1 tablespoon maple syrup (or honey), 1 teaspoon soy sauce, 1 teaspoon lime juice, 1 teaspoon minced garlic, and 1/4 teaspoon crushed red pepper flakes in a small saucepan. Warm over low heat, stirring, until slightly reduced and glossy, about 3–5 minutes. Do not boil vigorously. Taste and adjust balance of sweet/tart/salty as desired.

Toss shrimp in glaze

When shrimp are cooked through, remove toothpicks, place shrimp in a bowl, pour warmed glaze over them, and gently toss to coat each shrimp evenly. Alternatively, brush glaze onto shrimp on the baking rack and return to oven/broiler for 30–60 seconds to set the glaze.

Spoon a generous portion of cheddar grits into shallow bowls. Arrange 4 glazed bacon-wrapped stuffed shrimp over the grits per serving.

Drizzle any remaining glaze over the shrimp and grit edge. Sprinkle 2 tablespoons chopped chives or green onions over the dish. Serve immediately.