Rum Shrimp & Grits + Jamaican Margaritas

In this class we’re having fun with rum! The best shrimp and grits start with a chipotle-rum marinade, and end with a rum margarita on the side. Come cook with us!

Myers’s, Rum, 40% Alc./Vol., Sazerac Company, Louisville KY

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Pepper Rum Shrimp

Servings: 4

Prep time: 20 minutes (including marinating)

Cook time: 25 minutes

Total time: ~45 minutes

Print the Recipe

Ingredients:

• For the Shrimp Marinade:
  • 1 lb shrimp, peeled and deveined
  • ¼ cup Myers’s Dark Rum
  • Juice of 1 lime
  • 1 tbsp honey
  • 2 tsp Chipotle in Adobo puree
  • 3 tbsp olive oil
  • 2 garlic cloves, minced
• For the Honey Jalapeño Grits:
  • 1½ cups whole milk
  • 2 cups water
  • 1 cup yellow grits
  • 2 jalapeños, seeded and minced
  • 1 tbsp honey
  • 2 tbsp olive oil or butter
  • Salt, to taste
• For the Warm Salsa:
  • 1 cup cherry tomatoes, finely diced
  • ½ red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • Salt and black pepper, to taste
  • ¼ cup fresh cilantro, chopped

Instructions:

1. Marinate the Shrimp: In a bowl, combine rum, lime juice, honey, chipotle puree, olive oil, and garlic. Add the shrimp, toss well, and marinate in the fridge for 15 minutes to 1 hour.
2. Cook the Grits: Bring milk and water to a boil. Stir in grits and jalapeños. Reduce heat and simmer for 20–25 minutes, stirring frequently until creamy. Add butter, honey, and season with salt. Stir until smooth and keep warm.
3. Lightly Cook the Shrimp: Heat a skillet over medium heat. Add shrimp (reserving marinade) and cook for 1–2 minutes per side until just cooked. Remove and set aside.
4. Make the Warm Salsa: In the same skillet, sauté red onion, jalapeño, and garlic in olive oil for 1–2 minutes. Add reserved marinade and simmer until reduced by half. Turn off heat, stir in tomatoes and season with salt and pepper. Add cilantro and mix.
5. Assemble: Spoon grits onto plates, top with shrimp, and spoon salsa over. Garnish with extra cilantro and a lime wedge if desired.

Jamaican Rum Margs

Servings: 2

Prep time: 5 minutes

Total time: 5 minutes

Ingredients:

• 4 oz fresh lime juice
• 2 oz orange juice (freshly squeezed if possible)
• 2 oz simple syrup (adjust to taste)
• 2 oz Myers’s Platinum White Rum
• 2 small pinches of salt (one per drink)
• Ice
• 2 oz Myers’s Original Dark Rum (1 oz each for the float)
• 2 lime wheels or wedges (for garnish)

Instructions:

1. Prep the glasses: Fill each glass with ice.
2. Mix the Base: In a cocktail shaker, combine lime juice, orange juice, simple syrup, white rum, and a pinch of salt. Add ice and shake well for about 15 seconds.
3. Pour the Drinks: Strain the mixture evenly into the two prepared glasses over fresh ice.
4. Add the Dark Rum Float: For each glass, gently pour 1 oz of dark rum over the back of a spoon held just above the drink to create a float.
5. Garnish and Serve: Garnish with a lime wheel or wedge and serve immediately.

Homemade | homemadecooking.com

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