Today we’re making Shrimp and Grits – the perfect weeknight meal!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
CAJUN SEASONING RECIPE:https://www.sipandfeast.com/cajun-seasoning/
INGREDIENTS
For the grits
1 1/4 cup (170g) grits
2 1/2 cups (600g) whole milk
3 cups (720g) water – plus more if needed
1 teaspoon salt – plus more to taste
1 1/2 cups (170g) shredded medium cheddar cheese
3 tablespoons (42g) butter
For the shrimp
1 1/2 pounds (680g) shrimp peeled, deveined, u16 or larger recommended
1/2 teaspoon baking soda
2 teaspoons Cajun seasoning
6 slices bacon – chopped
2 tablespoons (28g) butter
5 cloves garlic – minced
1 rib celery – finely diced
1 medium onion – finely diced
1/2 red bell pepper – finely diced
1 tablespoon (8g) all-purpose flour
3/4 cup (180g) low-sodium chicken stock
5 green onions – sliced
2-3 teaspoons (10-15g) lemon juice
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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28 Comments
Ingredient amounts (with grams) are right in the description and the print recipe is linked as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
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😂 Yeah sometimes I don’t want a dish too overpoweringly flavorful, other times I do. And I totally get just preferring restaurant food sometimes—just like how I get that just because it isn’t a 10 doesn’t mean you won’t finish it 😂
The first time I had shrimp and grits. OMG. Can’t wait to try your recipe. We tried the shrimp from Argentina and COSTCO and didn’t like the texture. Maybe we need to try it again. Thanks for the videos.
As a fat kid from the south it looks great. I'd use everything you did but half the veggies in the sauce. Use cream cheese, white cheddar and smoked Gouda in the grits. Skip the bacon and although andouille is traditional its much better with a southern smoked sausage. I prefer these 3 brands although there are others that are tasty. Kelly's, Conecuh or Striplings. These are all regional and may be hard to acquire outside of the south east.
The restaurant probably put a cup of butter in the grits. It’s all good bro. My family has been loving the recipes. Roast beef was awesome!!!!
"Thats what I'm here for"
Your mirepoix with the carrot would not be my choice. For something like this I use the holy trinity…celery, green pepper, and onion. So enjoy your vids. They're like a trip back to Jersey/Long Island.
Awesome show!
A Yankee cooking shrimp and grits. That is a New Orleans style, try low country style
"Not everything has to be super flavorful" is the best line of the year! Sorta flavorful is OK! Love the videos!
Tara coming in with the "My Cousin Vinny" reference, "regular, creamy or al dente?". Love it
"I'm sorry, I was way over here. Did you say you're a fast cook!? We're these magic grits?" LOL
Buy shell on shrimp. Multiple reasons why:
1. They're cheaper.
2. Use the shells to make a stock. Use that stock in the grits and sauce.
3. They're less processed.
4. They're just better.
Primarily the best reason is that shrimp stock. It's a game changer.
Very much like Shrimp Étouffée. Looks like an easy meal and I'm going to try it this weekend.
I live near Mayport (Jacksonville), FL and always get our shrimp right off the boat. So much better.
Jim, You're so funny! Happy Halloween! Love your channel best of all. – Marilyn
I laughed the whole time James was talking your version down while he was shoveling it in!!😄 And it's so weird that you mentioned a cookbook coming. I was going to ask if you had one for sale. Not sure I want the Patreon subscription, can we order just the book when it is available? Oh, and tell Tara that I got the My Cousin Vinny reference right away.
My Cousin Vinnie is a masterpiece of modern cinema.
Love your channel. Keep it up.
Why aren't you using wild caught American shrimp? i read that Indian shrimp are effectively banned. Where are you buying Indian Shrimp?
Headed to the OBX for Thanksgiving. What's the restaurant's name? Thanks! Great video as usual. I line seeing James getting more comfortable in front of the camera.
Do you remember what the name of the restaurant was in OBX that you enjoyed the shrimp and grits from?
What kind of grits are you using? Stone ground ?
Your son reminds me of my son in some ways. I’ve spoiled him with good food such that he doesn’t recognize it is good food because it’s not better than the last time he had it. The lesson my son needs to learn is that it’s hard to make good food and being satisfied with ok food is a valuable trait to have. Good food is the exception in most places.
That looks SO good. Some people go nuts for Andouille sausage. They're the same people who add hot sauce liberally. 🙂 I find the sausage overpowering, as Jim does. Different strokes for different folks, right?
Where did you have Shrimp and Grits in the Outer Banks, Black Pelican?
James hit the hot sauce at least twice, what does that tell you?
I like that James thinks independently and isn't swayed by the fact that it's his dad making these dishes. I'd be inclined to take his advice!
What’s a nice Long Island boy like you doing a Southern staple like shrimp and grits?
Love the honesty in these videos and yes, I will be trying to make this at home!