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  • Chef D.Arthur

Jerk Shrimp & Grits


Ingredients


Jerk Shrimp

· 2 lbs. jumbo shrimp, peeled, deveined, & tail off

· ¼ cup mild wet jerk seasoning (ex. Walkerswood or Grace brands)

· 2 tbsp. olive oil, divided

· ½ cup water

· ½ medium red onion, sliced

· 1 medium red bell pepper, sliced

· 1 medium green bell pepper, sliced

· ½ grape tomatoes, sliced in half lengthwise


Grits

· 3 cups water

· 2 chicken bullion cubes

· 1 cup instant grits

· ½ cup half & half

· 2 tbsp. unsalted butter

· 1 tbsp. garlic powder

· 1 tbsp. onion powder

· 1 tbsp. paprika

· Salt (to taste)

· Black pepper (to taste)

· ½ cup shredded cheese of choice

· Queso fresco, crumbled (garnish)

Instructions


Jerk Shrimp

· In a large bowl, mix shrimp with wet jerk seasoning. Be sure to coat shrimp well in marinade. Marinate for a minimum of 30 minutes.

· In a large skillet, heat 1 tbsp. of olive oil on medium high heat. Add shrimp.

· Sear shrimp for 1 minute on each side. Do this in batches if there are too many shrimp to lay flat at once.

· With all shrimp in the skillet, add water. Make sure to add any leftover marinade drippings in with the water. Cover and bring to a simmer, 3 minutes. Remove from heat.

· In a large skillet, heat remaining tbsp. olive oil on medium high heat. Add onions and bell peppers. Cook until tender, 2 – 3 minutes.

· Mix in tomatoes and cook for 1 additional minute. Remove from heat.

Grits

· In a large pot, bring 3 cups of water to a boil on medium high heat. Once boiling, add bullion cubes. Let bullion dissolve.

· Reduce heat to medium. Mix in grits and whisk regularly until smooth, 5 – 7 minutes. Mix in half & half, butter, and seasonings then continue to whisk, 2 – 3 minutes.

· Remove from heat. Stir in cheese. Set aside.

Plate It

· In a serving bowl, spoon in grits. Top that with peppers and onions mixture. Top that with jerk shrimp. Garnish with queso fresco crumbles. Serve.

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