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Jerk Shrimp and Cheesy PAN Harina Grits Recipe

Jerk Shrimp and Cheesy PAN Harina Grits

This takes a traditional grits recip and makes a cheesy, stretchy, light, fluffy and smooth grits that will make you feel like you have won the taste lottery.

Course Main Course
Cuisine American
Keyword caribbean recipe, Cornmeal, gluten free, glutenfree, Grits, Jerk Shrimp, PAN Harina
Prep Time 15 minutes
Servings 4
Author Kari Alana | chefansdsteward.com


For Grits

  • 1 cup PAN Harina Blanco
  • 2 Cups Water
  • 3 Cups Milk
  • 4 ounces Mozarella bites or mozarella cut into pieces
  • ½ tsp Himalayan Pink Salt substitute with whatever salt you have
  • 1 Bay leaf

For Shrimp

  • 1 lb Prawns, deveined sand shelled
  • 4 tbsp Jerk Seasoning (from my recipe)
  • 3 tbsp Avocado oil
  • salt to taste
  • 4 dashes Highnoon Spice Scotch Bonnet Seasoning
  • scallions to garnish


Season Shrimp

  1. Add the jerk seasoning, pinches of salt and Scotch Bonnet Pepper Seasoning and set aside.

  2. Heat a large skillet until very hot. Add the oil. Then sear shrimp on each side for 1 1/2 minutes each side.

  3. Pour out the shrimp and oil in a bowl

Cook Grits

  1. Add water, milk, salt and bay leaf to a medium pot and bring to a boil.

  2. While whisking briskly, slowly pour the PAN Harina in the mils and water mixture.

  3. Turn heat down immediately to very very low, whisking to avoid any lumps. Cook for 15 minutes until s the grits thickens and reduces. Add cheese and continue to whisk.

  4. Reduce heat and cook grits at a bare simmer, covered, stirring frequently, until water is fully absorbed and grits thickened. This will take you about 15 minutes. Add cheeses. Then serve straight from stove into shallow pasta/soup bowls and top with shrimp and garnish each bowl with scallions.

Recipe Notes

Find  MY FAMOUS JERK SEASONING RECIPE and use it for the shrimp. 

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