1 lb fresh shrimp, peeled
1 cup stone-ground grits
1 cup of The Shizzle Jerk Marinade
2 cups water
2 cups milk
2 tbsp butter
1/4 cup creme of coconut (aka coconut cream, creme de coconut)
1/4 cup chopped cilantro
1 tbsp canola oil (or other cooking oil)
Salt to taste
1 lemon wedge
Rinse shrimp then pat dry with a paper towel.
Put shrimp in a bowl or zip-top bag, add The Shizzle Jerk Marinade, covering the shrimp thoroughly. Marinate for at least 30 minutes at room temperature. If marinating longer than 30 mins, bring up to to room temperature during last 30 minutes.
Combine grits, water, and milk in saucepan, add salt as desired, and bring to boil slowly, to avoid scalding milk. Once boiling, continue to boil/simmer at low heat for 30-40 minutes, to desired texture.
When done, remove from heat and stir in creme of coconut, butter, and salt if desired.
Heat a large sauté pan over med-high heat and add canola oil. Add the marinated shrimp and sauté, turning/tossing frequently, until shrimp turn pink and The Shizzle is caramelized.
Pour grits into a large bowl, place shrimp on top, and garnish with cilantro. Squeeze lemon wedge over entire bowl.