Can I use instant grits instead of stone-ground?

Absolutely! Instant or quick-cooking grits will save time and still deliver a creamy result. You’ll want to follow the package instructions for timing, and they may need slightly less liquid and a quicker cook.

How spicy is this dish?

It’s got a definite kick, thanks to the jerk seasoning and marinade, but the creamy grits help mellow the heat. If you’re sensitive to spice, use a mild jerk blend or cut back the marinade.

What cheeses work if I don’t have smoked gouda?

Fontina, sharp cheddar, or even a bit more parmesan are all delicious in these grits. The key is to use a meltable cheese with good flavor—let the cheese aisle inspire you!

Can I prep anything ahead of time?

Yes! Marinate the shrimp a few hours ahead and keep chilled. You can also make the grits ahead, then reheat with extra milk—just stir well to bring back the silky texture.

Jerk Shrimp and Cheesy Grits Recipe

Name: Jerk Shrimp and Cheesy Grits Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Caribbean
Ingredients: 1 lb. medium shrimp, deveined and shelled; 4 Tbsp jerk seasoning; ½ cup jerk marinade; Salt to taste; 3 Tbsp avocado oil; 1 cup diced pineapple, sauteed; 1 cup grits; 2 cups water; 3 cups whole milk; ½ cup smoked gouda, shredded; ½ cup parmesan, grated; Salt to taste; Sautéed pineapple (from above); Scallions, sliced (optional)

Description

This Jerk Shrimp and Cheesy Grits recipe brings a delicious Caribbean twist to a classic Southern comfort dish. Tender shrimp are seasoned with bold jerk spices and seared to perfection, then served atop creamy, cheese-infused grits made with smoked gouda and parmesan. Topped with sweet sautéed pineapple for a hint of freshness, this dish offers a satisfying blend of spicy, smoky, and savory flavors.

Ingredients

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Shrimp

1 lb. medium shrimp, deveined and shelled
4 Tbsp jerk seasoning
1/2 cup jerk marinade
Salt to taste
3 Tbsp avocado oil
1 cup diced pineapple, sauteed

Grits

1 cup grits
2 cups water
3 cups whole milk
1/2 cup smoked gouda, shredded
1/2 cup parmesan, grated
Salt to taste

Garnish

Sautéed pineapple (from above)
Scallions, sliced (optional)

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Instructions

Marinate the Shrimp: In a medium bowl, combine the jerk seasoning, jerk marinade, and salt. Add the shrimp to the bowl and toss until evenly coated. Allow the shrimp to marinate while you prepare the rest of the ingredients.
Cook the Shrimp: Heat a large skillet over medium-high heat until hot. Add the avocado oil, then place the marinated shrimp in a single layer. Sear the shrimp for about 1½ minutes per side, or until browned and cooked through. Transfer the cooked shrimp to a bowl and set aside. Reheat before serving if necessary.
Sauté the Pineapple: In the same skillet, add the diced pineapple and cook over medium heat until slightly caramelized and golden brown. Set aside for garnish.
Prepare the Grits: In a medium pot, bring the water, whole milk, and a pinch of salt to a boil. Gradually whisk in the grits, stirring constantly to prevent lumps. Reduce the heat to low and continue whisking as the grits cook and thicken, about 15 minutes.
Add Cheese to the Grits: Once the grits are thick, add the smoked gouda and parmesan cheeses. Lower the heat to a simmer, cover the pot, and stir frequently to melt the cheeses and prevent sticking until the grits are creamy.
Assemble the Dish: Spoon the cheesy grits into serving bowls. Top with jerk shrimp and garnish with the sautéed pineapple and sliced scallions, as desired. Serve hot.

Notes

Adjust the amount of jerk seasoning and marinade according to your preferred spice level.
For creamier grits, use more milk or add a touch of butter when stirring in the cheese.
Smoked gouda adds depth, but you can substitute with regular gouda or cheddar if needed.
For extra freshness, squeeze a little lime juice over the shrimp before serving.

Nutrition

Serving Size: 1/5 of recipe
Calories: 410
Sugar: 8g
Sodium: 930mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 29g
Cholesterol: 185mg