Voodoo Shrimp & Grits Recipe

Bring 3 cups water and 1 cup whole milk to a gentle boil in a medium saucepan over medium-high heat.

Gradually whisk in 1 cup stone-ground grits. Reduce heat to low, cover partially, and simmer, stirring occasionally to prevent lumps, until grits are thick and tender, about 20–25 minutes (if using quick grits, follow package times).

Stir in 2 tablespoons unsalted butter, 2 ounces cream cheese, and 1 cup shredded sharp cheddar until fully melted and smooth. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; taste and adjust seasoning. Keep warm on the lowest heat, stirring occasionally while preparing shrimp.

Prepare Jalapeños

Slice jalapeños lengthwise and remove seeds and membranes for milder heat (reserve seeds if you want more heat). Finely dice enough flesh to yield about 2 tablespoons diced jalapeño.

Make Filling

In a small bowl, combine 4 ounces softened cream cheese with the diced jalapeño, 1/2 teaspoon garlic powder, and a pinch (about 1/8 tsp) of salt. Mix until smooth and evenly distributed.

Stuff Shrimp

Pat 12 large shrimp dry. Using a small spoon or piping bag, place about 1 teaspoon of the jalapeño-cream cheese mixture under the shrimp shell area or into a small slit in the shrimp body so filling stays between the shrimp and the bacon.

Wrap with Bacon

Cut 6 bacon slices in half crosswise to make 12 strips. Wrap one bacon strip around each stuffed shrimp, overlapping slightly. Secure with a toothpick through bacon and shrimp. Lightly season the exposed shrimp with 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon smoked paprika (evenly divided across shrimp).

Par-Cook Bacon (Optional, easier crisping)

Preheat oven to 400°F (200°C). Place wrapped shrimp on a wire rack over a baking sheet and bake 6–8 minutes to render some bacon fat (this step reduces skillet splatter).

Pan-Sear Shrimp

Heat a large skillet over medium-high heat. Add the par-cooked bacon-wrapped shrimp seam-side down. Cook 1–2 minutes per side to brown bacon and heat shrimp through; total cook time should be about 4–6 minutes depending on shrimp size. If you skipped par-cooking, cook a bit longer and watch for bacon doneness.

While shrimp cooks, combine 1/2 cup sweet chili sauce, 1 tablespoon honey, 1 teaspoon soy sauce, 1 tablespoon lime juice and 1 teaspoon minced garlic in a small saucepan. Warm over low heat until just simmering, stirring to incorporate, about 2–3 minutes.

When bacon-wrapped shrimp are nearly finished, brush or toss them quickly in the warm glaze so they are evenly coated. Return to skillet or oven for 30–60 seconds to set the glaze—do not overcook shrimp.

Spoon cheddar grits into warm shallow bowls (about 3/4 to 1 cup per serving). Arrange 6 glazed bacon-wrapped stuffed shrimp on top of each portion of grits.

Drizzle any remaining glaze over the shrimp and grits. Sprinkle chopped scallions and cilantro over the dish and finish with a light crack of black pepper.

Serve immediately while hot.