Voodoo Shrimp & Grits Recipe

Prepare filling

In a small bowl, combine softened cream cheese, diced seeded jalapeño, minced garlic, smoked paprika, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Mix until smooth and fully incorporated.

Stuff shrimp

Pat shrimp dry with paper towels. Using your thumb, make a small pocket along the inner curve of each shrimp (between the body and the tail). Spoon approximately 1/2 tablespoon of the cream cheese mixture into each pocket. Do not overfill; leave the tail free for presentation.

Wrap with bacon

Take each half-slice of bacon and wrap it around the midsection of each stuffed shrimp, overlapping slightly so it secures the filling. If bacon strips are wide, use full slices cut in half. Secure with a toothpick through the center and out the underside so tail remains exposed.

Sear then finish

Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, place bacon-wrapped shrimp seam-side down (do not overcrowd; work in two batches if needed). Sear 1–1½ minutes per side until bacon begins to brown. Transfer skillet to a 400°F (200°C) oven and bake 6–8 minutes until shrimp are opaque and bacon is cooked through. Remove from oven and set aside. If using a non-ovenproof pan, transfer shrimp to a baking sheet for the oven step.

While shrimp are baking, combine sweet chili sauce, soy sauce, honey, rice vinegar, and red pepper flakes in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Reduce heat to low and simmer 3–4 minutes until slightly thickened. Taste and adjust seasoning; remove from heat.

When shrimp are finished in the oven, brush glaze generously over each bacon-wrapped shrimp or place shrimp back in the skillet, pour glaze over them, and toss gently to coat. Return to oven for 1–2 minutes to set the glaze if desired. Transfer to a plate and discard toothpicks before serving.

In a medium saucepan, bring 4 cups water, 1 cup milk, and 1 tsp salt to a boil over medium-high heat.

Slowly whisk in 1 cup grits to prevent lumps. Reduce heat to low, cover partially, and simmer, stirring frequently to prevent sticking, until grits are thick and tender (stone-ground 20–30 minutes; regular grits 5–7 minutes). If grits become too thick, stir in a few tablespoons of additional milk or water to reach desired consistency.

Once cooked, remove from heat and stir in 2 tablespoons butter, 1 cup shredded sharp cheddar, and 1 tsp black pepper. Taste and adjust salt. Keep warm until plating.

Spoon a generous portion of warm cheddar grits onto each plate (about 1 cup per serving). Arrange 4 glazed bacon-wrapped stuffed shrimp on top of the grits.

Drizzle any remaining sweet chili glaze over the shrimp and grits. Sprinkle chopped scallions and cilantro over the dish, and serve with a lemon wedge on the side for squeezing.