Caribbean Shrimp and Grits with Coconut Grits & Sweet-Spicy Sauce 🌴🦐🔥

👩‍🍳 Instructions

1️⃣ Make the Coconut Grits 🥥🍚

1. In a medium saucepan, combine chicken broth, coconut milk, and water. Bring to a gentle simmer over medium heat.
2. Whisk in the grits slowly, stirring constantly to prevent lumps.
3. Reduce heat to low, cover, and cook—stirring often—until creamy. (20–25 minutes for stone-ground grits, 5–7 minutes for quick grits).
4. Once thickened, stir in butter, optional cheese, salt, and pepper to taste. Cover and keep warm.

2️⃣ Cook the Jerk Shrimp 🦐🔥

1. Pat shrimp dry and season evenly with jerk seasoning.
2. In a large skillet, heat olive or coconut oil and butter over medium-high heat.
3. Add garlic, onion, and red bell pepper. Sauté for 3–4 minutes until softened and aromatic.
4. Add shrimp and optional chili. Cook for 2–3 minutes per side until pink, opaque, and slightly charred.
5. Finish with lime juice and chopped herbs. Remove from heat and set aside.

3️⃣ Make the Sweet-Spicy Sauce 🍯🌶️

1. In a small saucepan, combine honey (or brown sugar), soy sauce, pineapple juice, and chili flakes or hot sauce.
2. Simmer over medium heat for 2–3 minutes until slightly thickened and glossy. Set aside.

4️⃣ Assemble the Bowls 🌴✨

1. Spoon warm, creamy grits into shallow bowls.
2. Top with jerk shrimp and sautéed peppers/onions.
3. Drizzle generously with the sweet-spicy sauce.
4. Garnish with fresh cilantro, extra lime wedges, and a sprinkle of jerk seasoning if desired.
   

   🌟 Tips & Variations