bacon-wrapped jalapeño and cream cheese stuffed-shrimp tossed in sweet chili glaze, served with cheddar grits

In a mixing bowl, combine softened cream cheese with finely chopped jalapeño, salt, and black pepper. Mix until well combined.

Prepare the Stuffing

Take each shrimp and place a spoonful of the cream cheese mixture on the back of the shrimp. Press down gently to secure the filling.

Stuff the Shrimp

Cut each bacon strip in half and wrap each stuffed shrimp with a half strip of bacon. Secure with a toothpick if necessary.

Wrap with Bacon

Heat olive oil in a large skillet over medium heat. Add the bacon-wrapped shrimp and cook for about 3-4 minutes on each side, until the bacon is crispy and the shrimp are cooked through.

Cook the Shrimp

Once cooked, remove the shrimp from the skillet and toss them in sweet chili sauce until well coated.

Glaze the Shrimp

In a large saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt.

Boil Water

Gradually whisk in the grits. Reduce the heat to low and cook, stirring occasionally, for about 20-25 minutes, or until the grits are thick and creamy.

Cook the Grits

Stir in the shredded cheddar cheese and butter until melted and well combined. Season with black pepper to taste.

Add Cheese and Butter

Large shrimp, peeled and deveined

Jalapeño peppers, halved and seeded

Cream cheese, softened

Bacon strips

Sweet chili sauce

Olive oil

Salt

Black pepper

Grits

Water

Cheddar cheese, shredded

Butter

Voodoo Shrimp & Grits

Make Voodoo Shrimp & Grits Recipe in just 45m. bacon-wrapped jalapeño and cream cheese stuffed-shrimp tossed in sweet chili glaze, served with cheddar grits

Voodoo Shrimp & Grits Recipe

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