Voodoo Shrimp & Grits Recipe

Prep jalapeños and filling

Slice jalapeños lengthwise and remove seeds and membranes (for less heat). Finely dice the jalapeño flesh (reserve a few halves whole for stuffing). In a small bowl, combine softened cream cheese, minced garlic, sliced scallions, brown sugar, smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth.

Stuff shrimp

Pat shrimp dry and make a small pocket on the underside of each shrimp (between tail and body) without cutting through. Spoon about 1 tablespoon of the cream cheese mixture into each pocket. If using jalapeño halves, tuck a small piece into the filling for texture and extra heat.

Wrap with bacon

Cut each bacon slice in half crosswise. Wrap one half-slice of bacon around each stuffed shrimp, securing with a soaked toothpick. Repeat until all 16 shrimp are wrapped. Season the outside lightly with remaining 1/2 tsp kosher salt and 1/4 tsp black pepper.

Brown briefly before glazing

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet or cast-iron pan over medium-high heat. Add bacon-wrapped shrimp seam-side down and sear 1 minute per side just to render some bacon fat and brown surfaces (work in batches if needed). Transfer skillet to oven to finish cooking for 6–8 minutes, until shrimp are opaque and bacon is crisp to desired doneness.

While shrimp are in the oven, combine sweet chili sauce, honey, apple cider vinegar, soy sauce, and red pepper flakes in a small saucepan. Bring to a gentle simmer over medium heat, stirring, and reduce for 3–4 minutes until slightly thickened. Remove from heat.

When shrimp are done, brush glaze generously over each bacon-wrapped shrimp (reserve a tablespoon for finishing the plate). Return to the oven under broiler for 1–2 minutes if you want the glaze to bubble and caramelize—watch carefully to avoid burning.

In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thickened and tender, 20–25 minutes (follow package times if different).

Stir in 1 cup whole milk and 2 tbsp butter and continue cooking 2–3 minutes. Remove from heat and fold in 1.5 cups grated sharp cheddar until melted and smooth. Season with 1/2 tsp black pepper and optional 1 tsp hot sauce to taste. Keep warm until ready to plate.

Spoon cheddar grits onto warm plates (about 3/4 cup per serving). Arrange 4 glazed bacon-wrapped shrimp on top of each bed of grits.

Drizzle any remaining glaze over the shrimp, sprinkle with chopped scallions and cilantro if using, and serve with a lemon wedge alongside for squeezing.