Voodoo Shrimp & Grits Recipe

Prepare filling and shrimp

In a small bowl, combine softened cream cheese and diced jalapeños until evenly mixed. Pat shrimp dry with paper towels. Using a small knife, make a shallow pocket along the belly side of each shrimp (do not cut through). Season each shrimp interior and exterior lightly with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder, distributed across the shrimp.

Stuff and wrap shrimp

Using a small spoon or piping bag, fill each shrimp pocket with about 1/2 teaspoon of the jalapeño-cream cheese mixture. Take a half slice of bacon and wrap it snugly around the shrimp (covering the cream cheese area), securing the bacon edge underneath the shrimp. Repeat until all 24 shrimp are stuffed and wrapped.

Coat bacon and chill

Lightly press each bacon-wrapped shrimp into the 2 tbs brown sugar so the sugar adheres to the bacon surface. Place assembled shrimp on a rimmed baking sheet and chill in the refrigerator for 10-15 minutes to help bacon set and reduce unwrapping during cooking.

While shrimp chill, combine 1 cup sweet chili sauce, 2 tbs honey, 1 tbs soy sauce, 1 tbs lime juice, and 1 tsp grated ginger in a small saucepan. Warm over medium-low heat, stirring occasionally, until the mixture is glossy and slightly reduced, about 5–7 minutes. Remove from heat and reserve 3–4 tablespoons for brushing finished shrimp and the rest for tossing.

Bring liquids to a simmer

In a medium saucepan, bring 3 cups water and 1 cup whole milk to a gentle simmer over medium heat. Add 1 tsp salt.

Cook grits

Slowly whisk in 1 cup medium-grind grits. Reduce heat to low and cook, stirring frequently to prevent lumps and sticking, until grits are thick and creamy, about 20–25 minutes (follow package timing if specified and adjust liquid as needed).

Finish grits

Off the heat, stir in 3 tbs unsalted butter, 1.5 cups grated sharp cheddar, 1/2 tsp black pepper, and 1 tsp hot sauce if using. Taste and adjust salt. Keep warm, stirring occasionally, while you cook the shrimp.

Preheat oven broiler to high (or preheat a grill to medium-high). If broiling, arrange a wire rack over a rimmed baking sheet and lightly oil the rack. Place bacon-wrapped shrimp on the rack about 3 inches from the broiler or on the grill grates. If you prefer, you can pan-sear: heat 1 tbs neutral oil in a large skillet over medium-high heat and add shrimp seam-side down.

Cook shrimp until bacon is crisp and shrimp are opaque and cooked through (internal temperature ~120–130°F), about 4–6 minutes total depending on method: broil 3–4 minutes per side, grill 3–4 minutes per side, or pan-sear 2–3 minutes per side turning carefully. Watch closely to avoid burning the brown sugar-coated bacon.

During the last minute of cooking, brush each shrimp with the reserved sweet chili glaze, then flip and brush the other side so the glaze becomes tacky and sticky. If you have extra glaze, toss the finished shrimp lightly in 1–2 tbs glaze for added shine and flavor.

Spoon a generous portion of cheddar grits onto each plate (about 1 cup per serving). Arrange 6 glazed bacon-wrapped shrimp on top of the grits for each plate (24 shrimp total yields 4 servings).

Drizzle any remaining sweet chili glaze around the grits, sprinkle 2 tbs chopped fresh chives over the dish, and serve with a lemon wedge on the side. Offer extra hot sauce if desired.