Name: Walk-On's Sports Bistreaux - Knoxville Restaurants Voodoo Shrimp & Grits Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Ingredients: 24 each large shrimp (16/20), peeled and deveined, tails on; 4 oz cream cheese, softened; 1 each jalapeño, seeds removed and finely minced; 1 tsp garlic, minced; 1 tsp smoked paprika; 1 tsp salt; 1 tsp black pepper, freshly ground; 12 slices thin bacon slices, cut in half crosswise; 24 each toothpicks; 1 cup sweet chili sauce; 2 tbsp honey; 1 tbsp soy sauce; 1 tsp rice wine vinegar; 1 tsp fresh lime juice; 0.25 tsp red pepper flakes (optional, for heat); 1 cup stone-ground grits (or quick grits); 4 cups water; 1 cup milk (whole or 2%); 1 tsp salt; 2 tbsp unsalted butter; 1 cup sharp cheddar cheese, grated; 0.5 tsp black pepper; 2 stalks green onions, thinly sliced; 2 tbsp fresh cilantro or parsley, chopped; 2 each lime wedges

Method

Cheddar Grits

Bring liquids to a boil

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

Add grits

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low immediately to maintain a gentle simmer; whisk to prevent lumps.

Simmer and stir

Cook, stirring frequently, until grits are thick and tender: about 20–25 minutes for stone-ground grits (10–12 minutes for quick grits). If mixture becomes too thick, stir in extra splash of milk or water to reach desired consistency.

Finish with butter and cheese

Remove from heat and stir in 2 tablespoons butter, 1 cup grated sharp cheddar and 1/2 teaspoon black pepper until melted and smooth. Taste and adjust salt as needed. Keep warm while preparing shrimp.

Sweet Chili Glaze

Combine 1 cup sweet chili sauce, 2 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon rice wine vinegar, 1 teaspoon fresh lime juice and 1/4 teaspoon red pepper flakes (if using) in a small saucepan. Warm over low heat, stirring until honey is incorporated and glaze is slightly thickened, about 3–4 minutes. Remove from heat and set aside.

Bacon-Wrapped Shrimp

Prepare cream cheese filling

In a small bowl, combine 4 ounces softened cream cheese, minced jalapeño, 1 teaspoon minced garlic, 1 teaspoon smoked paprika, 1 teaspoon salt and 1 teaspoon black pepper. Mix until smooth and evenly distributed.

Stuff shrimp

Pat shrimp dry with paper towels. Using a small spoon or piping bag, place about 1 teaspoon of the cream cheese mixture into the cavity of each shrimp (where it was deveined). Be careful not to overfill.

Wrap with bacon

Take each half-slice of bacon and wrap it around the middle of a stuffed shrimp, overlapping slightly. Secure with a toothpick through bacon and shrimp. Repeat for all shrimp.

Cook shrimp

Option A - Oven: Preheat oven to 425°F (220°C). Place shrimp on a wire rack set on a rimmed baking sheet lined with foil. Brush or brush lightly with reserved glaze (about half), and bake until bacon is crisp and shrimp are cooked through, about 12–15 minutes, flipping once and brushing again with glaze halfway through. Option B - Stovetop: Heat a large skillet over medium heat. Add shrimp, seam side down, and sear for 2–3 minutes per side, turning carefully to crisp bacon and cook shrimp through. If bacon needs extra time, finish in a 400°F (200°C) oven for 5–7 minutes.

Glaze and finish

In the last 1–2 minutes of cooking, brush shrimp generously with the warm sweet chili glaze prepared earlier. Reserve a small amount of glaze for serving. Once bacon is crisp and glaze is tacky, remove shrimp to a platter and let rest 2 minutes.

Plating & Garnish

Spoon a generous portion of cheddar grits into each warmed shallow bowl or plate. Arrange 6 bacon-wrapped shrimp on top of the grits (for 24 shrimp total, this yields 4 servings). Drizzle with remaining sweet chili glaze, scatter sliced green onions and chopped cilantro or parsley over the dish, and serve with lime wedges on the side for squeezing.