Jerk Shrimp with Dashi Grits

Jerk Shrimp with Dashi Grits

Recipe by Djibril Webb, Executive Chef, Mordecai Chicago
Picture @Kristen Mendiola
Thanks to 
@mordecaichicago @djibrilwebb


Jerk Marinade

  • ½ C soy
  • ¼ C olive oil
  • ¼ C fresh thyme leaves
  • ¼ C worcestershire
  • 2 Tbsp tamarind paste
  • 2 Tbsp honey
  • ½ Tbsp ground allspice
  • 1 tsp salt
  • ½ tsp cinnamon
  • ¼ tsp ground cloves
  • 2 cloves garlic(smashed)
  • 2 bay leaves
  • 1 bunch scallions(roots removed)
  • 1 scotch bonnet(removes seeds for less spice)
  • ½ knob ginger(peeled)

Place all ingredients in a blender and process to a smooth paste.

Dashi Grits

  • 4 C Dashi(homemade or store bought)
  • 1 1/2 C stone-ground corn grits
  • 2 dried bay leaves
  • 1 inch knob ginger peeled and sliced
  • 1 clove garlic(minced)
  • 1/2 tsp kosher salt
  • 8 Tbsp (1 stick) unsalted butter
  • 1 C heavy cream


Place dashi, grits, bay leaves,ginger, garlic, and salt in a large pot and bring to a boil over high heat Immediately removing  from the heat once at a boil. Cover, and set aside for 15 minutes.Uncover and return the grits to a boil over medium-high heat. Cook, stirring frequently with a whisk and scraping the bottom to prevent clumping or burning, for 20 to 25 minutes.The grits are ready when most of the water is absorbed

and are al dente. Remove bay leaves and any large pieces of ginger. Whisk in butter and cream right before serving


Scallion Ginger Relish

  • 1 C sliced scallions(whites and greens)
  • 2 Tbsp grated ginger
  • ½ tsp salt
  • ½ C canola oil(or similar oil)

Combine scallion, ginger, and salt in a heat proof bowl and mix. Heat oil in a small saucepan until just smoking. Carefully pour over oil over ginger mixture. Mix and let cool down.

Ready to plate

Marinate 1 pound of shrimp or prawns(preferably fresh, but if using frozen shrimp must be fully thawed) Make sure shrimp is raw, peeled  tail on and deveined. Toss in Jerk marinade and let sit at room temperature for 30 minutes or in the fridge for 1 hour. Heat up a large saute pan with 2 Tbsp canola oil until it starts to smoke. Reduce heat to medium high and add in shrimps in 1 layer spaced apart(will need to cook in batches depending on size of shrimp and pan. Saute for 2-3 minutes before flippin and cooking for another 2-3 minutes. Set aside and cook remaining shrimp. When ready to plate, finish grits and spoon into the bowl. Top with 3-4 shrimp and a big spoonful of scallion relish. (I also like to add some chili oil/ chili flakes for some spice)

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