Voodoo Shrimp & Grits Recipe

Prepare filling

In a small bowl, combine softened cream cheese, diced jalapeño, smoked paprika, garlic powder, and 1/2 tsp salt. Mix until smooth and well combined. Taste and adjust heat/salt as desired.

Stuff shrimp

Pat shrimp dry. Make a small slit along the inner curve of each shrimp without cutting through. Using a small spoon or piping bag, fill each shrimp cavity with about 1/2 tablespoon of the cream cheese mixture. Press filling gently so it sits inside the shrimp.

Wrap shrimp in bacon

Cut each bacon slice in half crosswise. Wrap one half-slice of bacon around each stuffed shrimp, leaving the tail exposed if present. Secure with a toothpick inserted through the bacon and shrimp if needed. Repeat for all shrimp.

Make glaze

In a small bowl, whisk together sweet chili sauce, honey, soy sauce, lime juice, and the remaining 1/2 tsp salt. If glaze is too thick, add up to 1 tsp water to loosen. Set aside.

Sear and glaze shrimp

Preheat oven to 400°F (204°C). Heat a large ovenproof skillet over medium-high heat and add 1 tsp oil. When hot, place bacon-wrapped shrimp seam-side down and sear 1–2 minutes until bacon begins to brown, then flip and sear the other side 30–60 seconds. Brush each shrimp generously with the sweet chili glaze. Transfer skillet to the oven and bake 6–8 minutes, or until bacon is crisp and shrimp are opaque and cooked through (internal temp ~120–130°F for shrimp). Remove from oven and brush another light coat of glaze.

Start grits

In a medium saucepan, bring 4 cups water and 1 tsp salt to a gentle boil. Slowly whisk in 1 cup grits to prevent lumps. Reduce heat to low and simmer, stirring frequently, until thick and tender — about 20–25 minutes for stone-ground grits (follow package times for other types).

Finish grits

When grits are creamy and cooked, stir in 1 cup milk, 2 tbsp butter, and 1 cup grated sharp cheddar. Continue stirring until butter and cheese are melted and incorporated. Season with 1/2 tsp black pepper and optional 1 tsp hot sauce. Keep warm until serving; if too thick, stir in a splash of milk.

Spoon cheddar grits onto warmed plates (about 3/4 cup per serving). Top with 4 bacon-wrapped shrimp per plate, arranging them decoratively. Drizzle any remaining sweet chili glaze from the skillet over the shrimp. Sprinkle thinly sliced chives over the grits and shrimp. Serve immediately with lemon or lime wedges on the side for squeezing.

If desired, garnish with extra cracked black pepper and a light pinch of smoked paprika for color.