Jerk Shrimp and Cheesy Grits Recipe

If there’s a meal that feels like a little party on a plate, it’s this fabulously bold Jerk Shrimp and Cheesy Grits. This recipe absolutely hums with excitement, thanks to plump, spicy shrimp glazed in jerk seasoning and juicy pineapple, all piled high on a pillowy cloud of creamy, cheesy grits. Ready in under 30 minutes, this is the sort of dish you turn to when you want amazing flavor without any fuss. It’s truly the ultimate answer for hectic weeknights—hearty, comforting, and positively delicious.

Ingredients You’ll Need

• Shrimp: Medium, shelled and deveined—these cook up quickly and take on the marinade beautifully.
• Jerk Seasoning: The heart and soul of the dish; use a blend you trust for that smoky spice.
• Jerk Marinade: Adds moisture and an extra layer of sweet-heat flavor; bottled options work great.
• Avocado Oil: High heat tolerance makes it perfect for sizzling up shrimp without burning.
• Diced Pineapple: Sautéed for a sweet, bright counterpoint to the spicy shrimp.
• Salt: Enhances all those bold flavors.
• Grits: Go for stone-ground if you can—it’s worth it for creaminess!
• Whole Milk & Water: The combination ensures the grits are ultra-velvety.
• Smoked Gouda: Adds a luxurious, melty, smoky note, impossible to replicate.
• Parmesan: Sharp and savory, this cheese balances out the gouda’s richness.
• Scallions (for garnish): Fresh and crisp, they add color and a light oniony bite.

Tip: Fresh pineapple is best for sautéing, but canned works in a pinch. Use what you have!

Variations

• Extra Veggies: Try stirring in sweet corn, fresh spinach, or sautéed bell peppers to the grits or shrimp.
• Different Proteins: Swap shrimp for grilled chicken, seared scallops, or even chunks of salmon if you prefer.
• Vegan Version: Use vegan cheese and plant-based shrimp alternatives; coconut milk in place of whole milk is delicious!
• Less Heat: Use a mild jerk seasoning or cut back on the marinade, then add a touch of honey for a gentler flavor.

How to Make Jerk Shrimp and Cheesy Grits

Step 1: Marinate the Shrimp

In a bowl, combine your shrimp with jerk seasoning, jerk marinade, and a good pinch of salt. Stir thoroughly so all the shrimp are coated. Let them marinate while you prep the grits—just 10 minutes does wonders!

Step 2: Start the Grits

In a medium saucepan, pour in water, milk, and a pinch of salt. Bring this to a boil over medium-high heat. Once bubbling, slowly whisk in your grits until there are no lumps.

Step 3: Cook the Grits

Lower the heat and let the grits simmer, whisking often, for about 15 minutes. They’ll get thick and creamy—if they look too thick, stir in a splash of milk. When they’re nearly done, fold in the smoked gouda and parmesan. Stir until completely melted and smooth.

Step 4: Sauté the Shrimp

Meanwhile, heat avocado oil in a large skillet over medium-high until shimmering. Add the marinated shrimp and cook for about 1½ minutes per side—just until pink and slightly caramelized. Be careful not to crowd the pan; work in batches if needed. Once cooked, transfer the shrimp to a bowl.

Step 5: Sauté Pineapple

In that same skillet, quickly sauté your diced pineapple until golden and just starting to caramelize, 2-3 minutes. This step makes the pineapple amazing!

Step 6: Assemble and Serve

Spoon the hot, cheesy grits into shallow bowls. Top generously with jerk shrimp and a scoop of caramelized pineapple. Sprinkle chopped scallions on top for that fresh finish.

How to Serve

This dish is best enjoyed immediately, steaming hot! Serve it as a stand-alone meal or pair it with:

• Fresh Greens: A crisp salad with lime vinaigrette brightens up the plate.
• Sweet Plantains: Fry or bake some ripe plantains as a nod to Caribbean tradition.
• Cornbread: If you’re all about cozy, cornbread is perfect on the side for extra comfort.

For a finishing flourish, squeeze a little lime over everything and maybe add a dash of hot sauce if you dare.

Make Ahead and Storage

Storing Leftovers

Grits and shrimp can both be stored separately in airtight containers in the fridge for 2-3 days. Grits will thicken a lot as they cool—don’t worry, that’s normal!

Freezing

Grits freeze surprisingly well! Portion into containers and freeze for up to one month. Thaw overnight in the fridge. Shrimp doesn’t love freezing, but if necessary, freeze in a single layer and use within a few weeks for best texture.

Reheating

To reheat grits, add a splash of milk and warm gently on the stovetop, stirring until creamy again. Microwave works too. For shrimp, a quick reheat in a hot skillet just until warmed through preserves their tenderness.

FAQs

Final Thoughts

Jerk Shrimp and Cheesy Grits deserves a spot in your weeknight dinner rotation—there’s just so much to love in every bowl. With minimal effort and maximum reward, it brings all the comfort you crave with a little island adventure. Try it with your own twist, and don’t be surprised if everyone asks for seconds. Give this recipe a go—you’ll be amazed at just how delicious weeknight meals can be!

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