Jerk Shrimp and Grits

Ingredients

For the Grits

• 1 cup stone-ground grits
• 4 cups water (or half water, half milk for extra creaminess)
• 2 tablespoons butter
• ½ cup shredded cheddar cheese (optional)
• Salt and black pepper, to taste

For the Jerk Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 teaspoons Jamaican jerk seasoning
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 lime, zested and juiced
• 2 green onions, sliced (for garnish)

Instructions

1. Cook the Grits

Bring water (or water/milk mixture) to a boil in a medium saucepan.

Slowly whisk in the grits and reduce heat to low.

Cook for 15–20 minutes, stirring occasionally, until thick and creamy.

Stir in butter, cheddar cheese (if using), salt, and pepper. Keep warm.

2. Season the Shrimp

In a mixing bowl, toss shrimp with olive oil, jerk seasoning, garlic powder, smoked paprika, salt, black pepper, lime zest, and lime juice.

3. Cook the Shrimp

Heat a skillet over medium-high heat.

Add shrimp and sear for 2–3 minutes per side, until pink, opaque, and lightly charred.

4. Assemble

Spoon warm grits into bowls or plates.

Top with jerk shrimp and drizzle any pan juices over the dish.

5. Garnish and Serve

Sprinkle with sliced green onions and serve immediately.

Optional: add lime wedges or hot sauce for extra kick.