Voodoo Shrimp & Grits Recipe

Prepare filling

In a medium bowl, combine softened cream cheese, diced jalapeños, chopped green onion, smoked paprika, 1/2 tsp salt and 1/2 tsp black pepper. Mix until smooth and evenly combined.

Stuff shrimp

Pat shrimp dry with paper towels. Make a small lengthwise slit along the back or belly of each shrimp (depending on size) to create a pocket for filling. Using a small spoon or piping bag, fill each shrimp pocket with about 1 teaspoon of the cream cheese mixture; do not overfill.

Wrap with bacon

Wrap each stuffed shrimp with half a slice of bacon, starting just behind the tail and overlapping to enclose the filling. Secure bacon with a toothpick through the shrimp and bacon. Place wrapped shrimp on a tray, seam side down. Sprinkle remaining 1/2 tsp salt and 1/2 tsp black pepper lightly over the assembled shrimp.

In a small saucepan over medium heat, combine sweet chili sauce, honey, rice vinegar, soy sauce, minced garlic and lime juice. Bring to a gentle simmer, stirring often. Reduce heat to low and simmer until slightly thickened, about 4–6 minutes. Remove from heat and keep warm. Taste and adjust seasoning—add a pinch of salt or more lime if desired.

Reserve about 1/4 cup of the glaze for brushing after cooking; the remainder will be used to toss the finished shrimp.

Preheat oven to 425°F (220°C) if baking, or preheat a large ovenproof skillet over medium-high heat if pan-searing then finishing in oven. Choose one method below.

Oven Method

Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon-wrapped shrimp on the rack. Bake in preheated oven for 12–15 minutes, or until bacon is crisp and shrimp are opaque and cooked through (internal temperature about 120–125°F / 49–52°C for just-cooked shrimp). In the last 2 minutes of cooking brush each shrimp with reserved glaze, then return to oven until glaze sets and becomes sticky.

Skillet Method

Heat a large ovenproof skillet over medium-high heat. Add a light drizzle of neutral oil if pan is not nonstick. Place shrimp seam side down and sear 2–3 minutes until bacon begins to crisp. Flip and sear additional 1–2 minutes. Transfer skillet to 425°F (220°C) oven and roast 6–8 minutes until shrimp are cooked and bacon is crisp. During the last minute, brush with reserved glaze to set.

Remove shrimp from oven and let rest 2 minutes. Toss gently in the remaining warm sweet chili glaze so each shrimp is coated; transfer to a serving platter.

While shrimp are being assembled, bring 4 cups water, 1 cup whole milk and 1 tsp salt to a rolling simmer in a medium saucepan over medium-high heat.

Slowly whisk in 1 cup grits, then immediately reduce heat to low. Cook, stirring frequently to prevent lumps and sticking, until grits are thick and tender—stone-ground grits will take 20–30 minutes; quick/instant grits will take less (follow package times). If grits thicken too much, stir in up to 1/2 cup extra milk or water to reach desired consistency.

Remove grits from heat. Stir in 2 tablespoons unsalted butter until melted and incorporated. Add 1 cup grated sharp cheddar, 1 tsp black pepper and 1 tsp hot sauce (optional). Stir until cheese is fully melted and grits are creamy. Taste and adjust salt/pepper as needed.

Spoon a generous portion of cheddar grits onto warm plates or a shallow bowl (about 1/2 to 3/4 cup per serving). Arrange 4–6 glazed bacon-wrapped stuffed shrimp on top of each bed of grits.

Garnish with chopped parsley or cilantro and serve with lime wedges on the side for squeezing over the shrimp. Serve immediately while shrimp are hot and grits are creamy.