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–+ servings
Danielle Dunn

Copycat Walk-On’s Voodoo Shrimp and Grits Recipe

This Copycat Walk-On’s Voodoo Shrimp and Grits features bacon-wrapped, jalapeño-stuffed shrimp over creamy cheddar grits with a sweet and spicy chili glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 people
Course: Brunch, dinner, lunch, Main Course
Cuisine: cajun
Ingredients Method Notes

Ingredients
  

Bacon wrapped shrimp
  • 12 jumbo shrimp peeled and deveined. I keep the tail on.
  • 6 thin slices of bacon, cut in half see notes
  • 2-4 ounces cream cheese, softened
  • 12 pickled jalapenos
Cheddar cheese grits
  • 1 cup yellow corn grits
  • 2 cups water
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • 1 tbsp butter
  • salt and pepper to taste
Sweet chili sauce
  • 1/2 cup Sriracha sauce
  • 2 tbsp unsalted butter
  • 1/4 tsp. crushed red pepper
  • 1 tbsp. rice vinegar
  • 1/2 cup sugar
  • 2 tsp. cornstarch
  • 1/2 cup water
  • salt to taste

Method
 

Prepare the shrimp
  1. Make a small slit along the back of the shrimp where it is deveined. Add a small amount of cream cheese and a piece of diced jalapeño inside the slit. Be sure not to overfill. You should slightly be able to close the shrimp back up.
  2. Cut bacon slices in half. Start near the shrimp’s head wrap the bacon, starting with the thicker end, around the body in a spiral motion, slightly overlapping each turn until the shrimp is covered. Stick the end of the bacon to the rest of the bacon.  If the bacon doesn’t stick together, secure it with a toothpick, and place on a plate, seam side down, until ready to cook.
  3. The shrimp can be pan seared, grilled or baked. I pan sear. (See tips and notes below for instructions on how to grill or bake). A cast iron skillet is what's recommended for this recipe. In a skillet, preferably a cast iron if you have one, heat oil over medium high heat. Wait for oil to get hot. Carefully, place the bacon wrapped shrimp seam side down in the skillet.
  4. Cook shrimp for 2-3 minutes without moving. Using tongs, carefully turn shrimp and cook for 1-2 minutes each side, until bacon is crisp, and shrimp is pink. Remove and let rest on a rack or paper towel lined plate. Toss in warm sweet chili sauce, and serve on top cheddar cheese grits. *See notes regarding bacon.
Cheddar cheese grits
  1. In a medium sauce pan, bring milk and water to a simmer.
  2. Slowly whisk in grits, stirring to prevent lumps. 
  3. Cook until thick and creamy (about 15–20 minutes), then stir in butter, cheddar cheese, salt, and pepper. Keep warm.
The sweet chili sauce
  1. In a small sauce pan or skillet, combine sweet chili sauce, Sriracha, butter, rice vinegar, sugar, and crushed red pepper.  Bring to a simmer.
  2. In a small measuring cup or small bowl, mix corn starch and water to make a cornstarch slurry. Stir cornstarch slurry into sauce mixture.
  3. Cook 1–2 minutes until the sauce thickens and turns glossy. Cover and keep warm until ready to toss shrimp.

Notes

  • Avoid overcrowding the pan. Cook in batches for even searing.
  • If your bacon is thick, par-cook it for 1–2 minutes before wrapping so it finishes crisping at the same time as the shrimp.
  • Shrimp cooks quickly, so keep an eye on your bacon.  
  • If you notice that your bacon is browning too quickly, slightly lower heat to prevent bacon from burning.
 
Variations for cooking shrimp:
    • For grilled or pan seared shrimp – Fire up the grill, cook shrimp for 2-3 minutes on all a sides until bacon is crispy, and smoky in flavor.
    • For oven-baked shrimp – Preheat oven to 400 degrees. Cook for 15 – 20 minutes, turning halfway through cooking through cooking time.

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