The Weeknight Table

Ingredients

For the jerk paste

Produce
1/2 small white onion, roughly chopped
1/2 small red onion, roughly chopped
4 scallions, chopped
4 cloves garlic
1 tablespoon fresh ginger, chopped
2 tablespoons fresh thyme leaves
1 Scotch bonnet pepper, stem removed (seeds optional)

Pantry / Spices
1 tablespoon brown sugar
1 tablespoon vinegar (white or apple cider)
1 tablespoon browning sauce
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper
1 teaspoon salt

Seafood
1 pound large shrimp, peeled and deveined

Dairy
3 tablespoons butter
3/4 cup heavy cream
1/2 cup mascarpone cheese

For the grits

Grains
1 cup stone-ground grits

Pantry
3 cups chicken stock
1/2 teaspoon kosher salt

Dairy
2 tablespoons butter
1/4 cup heavy cream
1/2 cup mascarpone cheese

Instructions

Start by making the jerk paste. In a blender or food processor combine the white onion, red onion, scallions, garlic, ginger, thyme, and Scotch bonnet pepper. Add the brown sugar, vinegar, browning sauce, ground allspice, nutmeg, black pepper, and salt. Blend until smooth but still slightly textured. The paste should be thick and aromatic.

Place the shrimp in a bowl and toss them with about 2 tablespoons of the jerk paste until evenly coated. Cover and refrigerate for about 15–20 minutes.

While the shrimp marinates, prepare the grits. In a saucepan bring the chicken stock and kosher salt to a gentle boil. Slowly whisk in the stone-ground grits while stirring constantly to prevent lumps. Reduce the heat to low and cook the grits, stirring often, until thick and creamy, about 20–25 minutes.

Once the grits are tender, stir in the butter, heavy cream, and mascarpone cheese until smooth and creamy. Keep warm over low heat.

To make the jerk cream sauce, melt 1 tablespoon butter in a skillet over medium heat. Add 1–2 tablespoons of the jerk paste and cook for about 1 minute until fragrant. Pour in the heavy cream and whisk until smooth. Let the sauce simmer for 2–3 minutes until slightly thickened.

Heat a skillet over medium-high heat with a small drizzle of oil. Add the marinated shrimp in a single layer and cook for about 1–2 minutes per side until pink and lightly charred.

To assemble, spoon the mascarpone grits into a bowl. Arrange the jerk shrimp on top and drizzle the jerk cream sauce over the shrimp and grits. Finish with sliced scallions and serve immediately.