Voodoo Shrimp & Grits Recipe

Bring liquids to a simmer

In a medium saucepan, combine the water and whole milk and bring to a gentle simmer over medium heat.

Add grits and cook

Slowly whisk in the grits. Reduce heat to low, cover partially, and cook, stirring frequently, until thick and creamy (quick grits 5–7 minutes; stone-ground 25–30 minutes). If mixture becomes too thick, add up to 1/2 cup more milk or water to loosen.

Finish grits

Remove from heat and whisk in the butter until melted, then stir in the grated cheddar until smooth. Season with 1 tsp salt, 1/2 tsp black pepper and the optional hot sauce if using. Cover to keep warm while you cook the shrimp.

Make cream cheese filling

In a small bowl, combine the softened cream cheese, chopped jalapeño, chopped green onions, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper until smooth and evenly mixed.

Butterfly shrimp

Pat shrimp dry with paper towels. Using a small sharp knife, make a shallow cut along the back (or belly for easier stuffing), taking care not to cut through completely, opening each shrimp like a book to create a pocket for the filling.

Stuff shrimp

Spoon about 1 teaspoon of the cream cheese mixture into each shrimp pocket. Do not overstuff; the bacon will secure it.

Wrap with bacon

Wrap each stuffed shrimp with a half-slice of bacon, starting at one side and overlapping slightly; secure the bacon with a toothpick through the bacon and shrimp to hold it while cooking.

Preheat oven and pan-sear (recommended)

Preheat oven to 425°F (220°C). Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon neutral oil. When oil is shimmering, add half of the bacon-wrapped shrimp, bacon seam-side down, and sear 1–2 minutes until bacon begins to brown (it does not need to be fully cooked). Flip and sear the other side 30–60 seconds. Remove to make room and sear the remaining shrimp in the same way. Work in batches if necessary.

Make sweet chili glaze

While shrimp are searing, in a small bowl combine sweet chili sauce, honey, soy sauce, rice vinegar and cayenne; whisk until smooth.

Glaze and finish in oven

Brush or spoon about half the glaze over the seared shrimp in the skillet. Transfer the skillet to the preheated oven and roast 6–8 minutes, until shrimp are cooked through (internal temp ~120–125°F for shrimp) and bacon is crisp to your liking. Remove from oven and brush with remaining glaze, allowing it to caramelize slightly from residual heat.

Alternative all-oven method

If you prefer not to sear, arrange wrapped shrimp on a rimmed baking sheet and roast at 425°F for 12–15 minutes, brushing with glaze at 8 minutes and again after cooking.

Spoon warm cheddar grits into shallow bowls. Arrange 6 bacon-wrapped stuffed shrimp on top of each serving of grits (24 shrimp ÷ 4 servings = 6 each). Drizzle any remaining glaze from the pan over the shrimp and grits.

Garnish with chopped parsley or green onion and serve immediately. Provide extra hot sauce or sweet chili on the side if desired.