" I don't want to hear about the Italians telling me its not polenta...don't want to hear about the people (Georgia southern folks of course) telling me its not grits". You don't beat around the bush-you tell it like it is and you don't tip-toe around like the rest. Well Done Chef!
Your videos are NEVER too long, and you NEVER talk too much. “Cooking, it’s like love making, we’re not in a hurry, we’re having a good time! God bless America” pure genius chef, I laughed out loud.
Don't let them rush you Chef. You are amazing... Most people on UA-cam don't even come close to your credentials. You take all the time you want. Your videos are a pleasure to watch!
Video too long? are they kidding??? It´s not only the recipe for the dish that you share, but the love and joy of cooking. That´s what makes your videos so unique and a pleasure to watch. PLEASE go on
We were camping and I told everyone I was fixing shrimp and gris for breakfast and their looks said it all! "I don't like grits" was what I heard. When I set them on the table and came back, most of the grits were gone and my camping buddies comments then were " these are really good"! I said " no, they are amazing!" Thanks Chef!
My family and I didn’t start watching you until sometime towards the end of last year. I have to say “thank you” (Thank You!!) for bringing our family together during a time where teenagers (we have a few) think their parents aren’t cool!! We laugh, then laugh til we cry, and say “Maaan that looks good!”. You’ve even inspired us enough to try some and make some of your recipes. They’re AH-Mazing!! I can’t wait to try this one. I hope everyone has a wonderful weekend. Forever grateful. -Amber
I swear, I've learned more watching you for a few months, than all the years of trying to prepare other online chefs dishes. The main difference is you not only explain how to cook, but WHY we do things in a particular order. It's made a world of difference and made me a cooking hero in my house. Thanks Chef! You are Fabalous!!!!
I bet all the dislikes are from restaurant owners, because Chef JP is giving us all the "secrets" in the kitchen (and now we can do it ourselfs). Love your videos, never too long. And you have fans from ALL over the world, I am from South Africa and your channel is my No 1 on YT. Thanks to you and your production team for all you do, cannot wait for the next one.
Georgia southerner for 74 years and they are grits, always have been, always will be. Love shrimp and grits. Your videos are never too long, keep doing what you’re doing. Love it!
Jean Pierre is the best YES. I cook two times a month for our neighbours and us a nice recipe from Jean-Pierre and show them the video bevor we eat. Everybody is more than happy with the meal and the funny video with Jean-Pierre.
Do people really tell you your videos are too long? Come on people! I'm here because I love my teacher, and he is a wealth of knowledge that I only want as much of him as he can physically possibly do. I don't ever want this to end! I love my teacher! I selfishly wish he could be immortal. We all have only so much time. And I cherish every second I spend with my teacher. God bless you Chef Jean Pierre! 🙏❤️ This recipe is so incredibly savory and warms the heart with the unity of coming together, lower class marriage with higher class in tastefully perfect harmony. So beautiful and just amazing! It's so perfect! God Bless America 💪😎🇺🇲
Chef; Please don't change I enjoy your instruction and personality just the way it is. The recipes are outstanding no matter how much prep there is, you make it simple to follow. I have made shrimp and grits in the past but your recipe looks fantastic and I am definitely going to try it. I only I was in Florida to meet you and go to your cooking classes.
Mama Mia..finally I found your recipe for shrimp and grits with fabulous polenta..standard old grits just got on my nerves..thank you again Chef. Still patiently waiting for the Osso Buco show..hahaha
The only thing I don't like about your channel Chef, is that I have a plan for dinner... I watch another video... change my mind... over and over. They look so good. And every one I have cooked - voila! Keep on cranking them out. I am addicted. (And your stock recipes have changed my life by the way.). Thanks!!
I hope you never listen to the folks complaining about the video length. Some folks are just miserable. Those who desire to master perfection appreciate all your attention to detail. Thank you for the hard work. I grew up cooking Cajun foods with my mother, father and grandfather. The time with your food is also time well spent with family. TY again:)
Butter Butter Butter!!! Can't live without Butter, no burning the garlic sauté the onion I've learned alot with chef JP. A child can do this my friends!!😉
Being from the south I've enjoyed Shrimp and Grits prepared many different ways over the years. This is the greatest gourmet version of Shrimp and Grits I've ever seen. Now to try it and taste it! A great cold season comfort food if there ever was.
@@dugpuck It’s a siv shaped like a cone & used by chefs to strain. Made of metal. Jean Pierre was explaining it & put it on his head & I quote “ guess a chinaman designed it””. I was doubling over with laughter.
CheF Pierre..I am a linecook for 20 years.let me tell you.you are the must talented,funn and awesome chef around,I enjoy your cooking skills..god bless you my friend
I also love his cooking, but I truly anticipate when he eats the hot food and smacks his lips, throws his hands and wiggles his fingers. Definitely the most enjoyable part. 😂👍🏼
Chef, you are amazing. Truly. I just hate how the producers/production staff of the show try to speed you up so much. I watched the video of your steak au poivre and it seemed a lot different. More natural and at a level you prefer it seemed. You meals are magnificent but I really think you’re the star of this show and what bring so many people back. Don’t forget that.
Since you have taught me how to cook so many fabulous dishes and how to trust my instincts and tastes, we almost never go out to eat anymore because often we are disappointed. There are very few of your dishes that I haven’t cooked at least once!
Do not worry about "long" videos! You entertain and teach at the same time. If I wanted to see short, useless videos, I would go to that tikky tocky thingy! You are aaaammmmmaaaazing Chef!
Beloved Chef, your videos are never too long. You are a joy and a source of happiness. We are going to make a variation on this that will be possible in our kosher kitchen. We will do it on the dairy side to include all the wonderful cheeses in the polenta and we will use vegetable broth (never water! we are your students :). We will substitute salmon or haddock for the shrimp. Thank you for your hard work and sharing your retirement with us. Love from Chicago.
I made this tonight. It was delicious. 7 or 8 years ago, my wife and I were in Atlanta to watch my daughter play volleyball. Being from the west coast, grits is not something we had ever tried. The night we got to Atlanta, it was late, so we ate at the hotel. They had “cheesy grits” on the menu. We tried them, loved them, and had them each day we were there. So, when I showed my wife Chef JP’s recipe, she immediately said I should make them. Well, they were awesome, and my first time ever making grits. Even without the shrimp, the grits were ah-mazing!
@@ChefJeanPierre We are in the first week of Ramadan here in Qatar so plenty of time to cook at home. This will definitely get a run out over the weekend along with a glass or 6 of vino collapso - we are well stocked with wine and beers at home to see me through (although at present rate of consumption we may well not make it through to half way!!). Wonderful entertainment on so many different levels. Keep then coming. Best wishes and Ramadan Kareem from Doha (from an old Irish ex-pat).
2:19 Every. Single. Time. "You know what I think of water, right?! Pfft." The sound Chef JP makes gets me every time. I just can't help but burst out laughing.
Yes, God Bless America!! 🇺🇸🗽❤🥂 Cooking IS like love making. No need to be in a hurry. 😘 If in a hurry, means - lousy love making, yucky cooking. I enjoy your channel!! A loyal watcher from Southern Utah. P.S. I love goat cheese!!
Once again, another fantastic video. You Sir are a Master Chef. A national treasure of France, Italy and the United States of America. You take as much time as you want. You have never been to quick nor to slow. I wish that you would just follow your Spirit and reject the negative comments. Again, a marvelous recipe & presentation. Enjoyable. Thank you. 😊
Every episode has a memorable phrase. In this one..."A lot of people don't like goat cheese because they think it's too goaty." That's why we love you, Chef.
Jean Peirre.I enjoy watching you cook.Your the Best Chef I bother listening to ,you inspire me to cook.Thats because you explain the process. So I don't have to write it down.I seem to get real Hungry every time I see you cook,even though I just ate.You have a way of bringing out the Pavlov reaction.Never mind the myllier reaction.
Chef, I've always been considered a good cook. I've been cooking since I was 8 years old. I make most everything myself. I make all our breads and rolls as well. But since I have been watching your videos my family and friends say my cooking has gotten even better. I'm so grateful for your videos. Please don't change a thing about them. You are wonderful at instructions and explanations. I love how you enjoy what you do and I admire your abilities. Please don't change your format. You prove to us you are just as human as anyone else and make a mistake every now and then. Please don't change who you are the those who complain about the videos being too long are typical of many folks today, they want everything right now and don't take the time it takes to make something not just good, but great! ❤️👍💯%
Came to Florida from NJ in 1967 and like Cousin Vinnie, "What's a grit?". I've eaten a lot of grits in many places over the last 50+ years, but have always been underwhelmed, wallpaper paste or lumpy clumps. This recipe, I've got to try. Shrimp, butter, what's not to like? Tres bien, grazi. 🦐 🌽 🧈
Chef, you are the best; please extend your videos as long as you want to; longer the better. If people don't have time, that is their problem. We love you and your recipes! God Bless Jean-Pierre
I watch videos this morning. I said I’d be back. Well made this dish this evening I now like grits. It has gone from being a bland dish to something that was very tasty and delicious. Thank you. 🐝
'It's AMAZING!!!" Chef, you had me when I heard you say that. It was the way you said it. Complete conviction. That's what I want! Amazing food! Good to excellent is fine. But "amazing" is worth living for.
You're videos are NOT too long. I love every minute. Most UA-cam videos I watch at 1.5 speed because they take forever (boring) because they talk too slowly. You're just a joy to watch and listen to.
Chef I'm nowhere near as talented as you but I feel like I bring the same love into my cooking I'm making silly jokes and forgetting the "mis un plais" or however you say but seeing my love to cook brought to someone with your technical skill had changed my life and had some of my friends tasting some gourmet things never change a thing this is the best video to date and God bless you
I love shrimp and I like grits but until about 3 years ago I never had shrimp & grits. Then we were at a restaurant in North Carolina and my husband and I had shrimp & grits. Now every time we see shrimp & grits on the menu that’s what we order. Every recipe has been a little different but still delicious. I will now try your recipe. I can’t wait.
My husband and I made the shrimp and grits for lunch today....so important to have your 'misen place', as it goes really fast! The polenta was delicious and I happened to have some on hand, just never had an incentive to make it. Will be a go to side dish more often, the buttermilk was a fabulous addition! Keep these videos as informative as they are, your humor is wonderful, and a breath of fresh air, we watched 5 starting this morning before figuring out what we would make for lunch. Truthfully, it took longer to clean up afterwards than make the dish! A wonderful tribute you gave to your former pastry chef, when we watched you make the Bouche de Noelle. ( your videos are NOT too long)
Dear Jean-Pierre - I've made so many polenta in my life ... I never thought of putting shredded corn, buttermilk and onions! What a great idea - I sure will try this recipe soon. I usually put 50/50 full cream milk and cream, Parmigiano Reggiano and at the end I add finely chopped fresh mint and some butter 😋. The fresh mint being an idea from my non-cooking hubby and ever since it's our favorite. The shrimps we agree totally on and I put some Pernod Ricard at the end just to "napper" them. Next time I'll cut them in half too - I like the curl! Thanks a lot for your all around great videos, information, tips and ... for just being such a wonderful personality 😍😍😍, Eleonora
Made this for a group of 15 good ole boys for Super Bowl i dont think they will ever eat shrimp and grits again chef!! Hahaha 12 went home with your recipe. Take as long as u like on ur vids i love em all!! Thanks Chef!!
We made this dish yesterday, had some leftover polenta and I discovered it tasted really great, cold! It made a great snack today, my husband thought I was nuts! The flavors were even better after being in the fridge overnight. thank you chef for a wonderful recipe.
Who in the world would think your videos are too long? I could watch your shows all day.
Those who are in a hurry should wait until they have the time to watch carefully.
Or as the Chef would say.... Go watch tik tok took..... Take as much time as you need, Chef....
Most people's attention spans these days are shot.
Too short = mistakes made and corners cut.
I actually DO watch Chef's videos all day!
" I don't want to hear about the Italians telling me its not polenta...don't want to hear about the people (Georgia southern folks of course) telling me its not grits". You don't beat around the bush-you tell it like it is and you don't tip-toe around like the rest. Well Done Chef!
Yup. All true Georgians agree.
Your videos are NEVER too long, and you NEVER talk too much. “Cooking, it’s like love making, we’re not in a hurry, we’re having a good time! God bless America” pure genius chef, I laughed out loud.
Don't let them rush you Chef. You are amazing... Most people on UA-cam don't even come close to your credentials. You take all the time you want. Your videos are a pleasure to watch!
I absolutely agree! I need time too if I'm going to cook along with you.
So glad my wife found you on UA-cam. Watched you on PBS some years ago
The world just needs more people like Chef Pierre, simple as that.
And I quote...."It's like love making, we're not in a hurry"!!! LOVE U4 LIFE CHEF!!!🤪🤪🤪😍😍😍🤩🤩🤩💯💯💯♥️♥️♥️♥️🤣🤣🤣🤣
Video too long? are they kidding??? It´s not only the recipe for the dish that you share, but the love and joy of cooking. That´s what makes your videos so unique and a pleasure to watch. PLEASE go on
👍👍👍😊
We were camping and I told everyone I was fixing shrimp and gris for breakfast and their looks said it all! "I don't like grits" was what I heard. When I set them on the table and came back, most of the grits were gone and my camping buddies comments then were " these are really good"! I said " no, they are amazing!"
Thanks Chef!
My family and I didn’t start watching you until sometime towards the end of last year. I have to say “thank you” (Thank You!!) for bringing our family together during a time where teenagers (we have a few) think their parents aren’t cool!! We laugh, then laugh til we cry, and say “Maaan that looks good!”. You’ve even inspired us enough to try some and make some of your recipes. They’re AH-Mazing!! I can’t wait to try this one. I hope everyone has a wonderful weekend. Forever grateful. -Amber
I love Chef Jean Pierre. He is very knowledgeable and so personable. A joy to watch.
I swear, I've learned more watching you for a few months, than all the years of trying to prepare other online chefs dishes. The main difference is you not only explain how to cook, but WHY we do things in a particular order. It's made a world of difference and made me a cooking hero in my house. Thanks Chef! You are Fabalous!!!!
So true. I can really cook, and since i've been watching Chef Jean Pierre my wife says my cooking has gone up a notch.
You absolutely nailed it! Couldn't agree more, I am finally able to carmelize onions, SUCCESSFULLY!!!
True - I am a cooking hero now in my family.
I bet all the dislikes are from restaurant owners, because Chef JP is giving us all the "secrets" in the kitchen (and now we can do it ourselfs). Love your videos, never too long. And you have fans from ALL over the world, I am from South Africa and your channel is my No 1 on YT. Thanks to you and your production team for all you do, cannot wait for the next one.
There are dislikes? Where? People are fickle, they would dislike this and it would then make them feel like they are the better chef than JP.
UA-cam doesn't have dislikes anymore, what are you talking about? What made you decide to type up this comment lmfao jeez
@@animalconsultant7796 Comment disliked 😂😂
I could watch this chef 24 hours a day.
Georgia southerner for 74 years and they are grits, always have been, always will be. Love shrimp and grits. Your videos are never too long, keep doing what you’re doing. Love it!
Got the family to watch you Chef! Everyone thinks you're the best!
🙏🙏🙏😊❤️
+1 :). They know your voice, lol.
Jean Pierre is the best YES. I cook two times a month for our neighbours and us a nice recipe from Jean-Pierre and show them the video bevor we eat.
Everybody is more than happy with the meal and the funny video with Jean-Pierre.
Do people really tell you your videos are too long?
Come on people!
I'm here because I love my teacher, and he is a wealth of knowledge that I only want as much of him as he can physically possibly do.
I don't ever want this to end!
I love my teacher! I selfishly wish he could be immortal. We all have only so much time. And I cherish every second I spend with my teacher.
God bless you Chef Jean Pierre!
🙏❤️
This recipe is so incredibly savory and warms the heart with the unity of coming together, lower class marriage with higher class in tastefully perfect harmony. So beautiful and just amazing! It's so perfect!
God Bless America
💪😎🇺🇲
Thank you 🙏🙏🙏😊
Chef; Please don't change I enjoy your instruction and personality just the way it is. The recipes are outstanding no matter how much prep there is, you make it simple to follow. I have made shrimp and grits in the past but your recipe looks fantastic and I am definitely going to try it. I only I was in Florida to meet you and go to your cooking classes.
Problem: YT minimizes to "like". They really need to have "I LOVE this". Oh well.
He doesn't do classes anymore. He's UA-cam only now
Who wouldn’t want to come and hangout and cook with you? It’s always great food and fantastic company! Number one place to be! 😊❤
Couldn't agree more! 🙏❤️
Don't let anyone rush you . Your natural pace and energy are appealing to the vast majority of us. God bless JP
Mad Belgian cook living in the UK. You are the greatest!
Mama Mia..finally I found your recipe for shrimp and grits with fabulous polenta..standard old grits just got on my nerves..thank you again Chef.
Still patiently waiting for the Osso Buco show..hahaha
The only thing I don't like about your channel Chef, is that I have a plan for dinner... I watch another video... change my mind... over and over. They look so good. And every one I have cooked - voila! Keep on cranking them out. I am addicted. (And your stock recipes have changed my life by the way.). Thanks!!
Talk as much as you want... we'll still be here, your true fans. Looks amazing
I hope you never listen to the folks complaining about the video length. Some folks are just miserable. Those who desire to master perfection appreciate all your attention to detail. Thank you for the hard work. I grew up cooking Cajun foods with my mother, father and grandfather. The time with your food is also time well spent with family. TY again:)
Your videos aren't long enough, 😂 I watch your videos every day, I even watch them over and over and so on.
Thank you 🙏
Allergic to seafood, cannot stand grits, but have to watch anyway because I LOVE Chef!
It’s a pleasure watching you. I thank God I found your channel.
watching chef JP eases all my rowries
Butter Butter Butter!!! Can't live without Butter, no burning the garlic sauté the onion I've learned alot with chef JP. A child can do this my friends!!😉
Someone can live w/o Butter. Not US.
🤣🤣🤣
Being from the south I've enjoyed Shrimp and Grits prepared many different ways over the years. This is the greatest gourmet version of Shrimp and Grits I've ever seen. Now to try it and taste it! A great cold season comfort food if there ever was.
"It's like love making, we're not in a hurry. God bless America" was GOLD!!
TV Food Network teaches nothing about cooking - you do, and you do it wonderfully.
Can you describe the Chinoire once more. I almost died laughing.
@@johnmuliyil8170 What are you talking about?
@@dugpuck It’s a siv shaped like a cone & used by chefs to strain. Made of metal. Jean Pierre was explaining it & put it on his head & I quote
“ guess a chinaman designed it””. I was doubling over with laughter.
CheF Pierre..I am a linecook for 20 years.let me tell you.you are the must talented,funn and awesome chef around,I enjoy your cooking skills..god bless you my friend
chef, I gotta say...I love your chat and the recipes, but most of all I love you eating the hot food and you saying "mama mia!!!"
Only thing I've in common w/Chef JP-My stovetop is in the same condition. This Guy is wild. (never a dull moment)
I also love his cooking, but I truly anticipate when he eats the hot food and smacks his lips, throws his hands and wiggles his fingers. Definitely the most enjoyable part. 😂👍🏼
Now THAT is the way shrimp and grits are done!!! Love that goat cheese in there!!
I watch you at least once each day!
Chef Jean. The epitome of a mad Scientist. I love this guy.
Chef, you are amazing. Truly. I just hate how the producers/production staff of the show try to speed you up so much. I watched the video of your steak au poivre and it seemed a lot different. More natural and at a level you prefer it seemed. You meals are magnificent but I really think you’re the star of this show and what bring so many people back. Don’t forget that.
Since you have taught me how to cook so many fabulous dishes and how to trust my instincts and tastes, we almost never go out to eat anymore because often we are disappointed. There are very few of your dishes that I haven’t cooked at least once!
And Monday just got muuuuch better.
Make those videos 3 hours long i still watch the whole thing. Awesome again and thank you.
Do not worry about "long" videos! You entertain and teach at the same time. If I wanted to see short, useless videos, I would go to that tikky tocky thingy! You are aaaammmmmaaaazing Chef!
Beloved Chef, your videos are never too long. You are a joy and a source of happiness. We are going to make a variation on this that will be possible in our kosher kitchen. We will do it on the dairy side to include all the wonderful cheeses in the polenta and we will use vegetable broth (never water! we are your students :). We will substitute salmon or haddock for the shrimp. Thank you for your hard work and sharing your retirement with us. Love from Chicago.
I made this tonight. It was delicious. 7 or 8 years ago, my wife and I were in Atlanta to watch my daughter play volleyball. Being from the west coast, grits is not something we had ever tried. The night we got to Atlanta, it was late, so we ate at the hotel. They had “cheesy grits” on the menu. We tried them, loved them, and had them each day we were there. So, when I showed my wife Chef JP’s recipe, she immediately said I should make them. Well, they were awesome, and my first time ever making grits. Even without the shrimp, the grits were ah-mazing!
Five Second Rule! Great recipe & technique… Love Making? I got the point… Great Video JP!
Not sure if this is educational, vocational, aspirational, culinary magic or just plain old-fashioned comedy BUT whatever it is.......IT'S BRILLIANT.
Thank you Ian! 🙏😀
@@ChefJeanPierre We are in the first week of Ramadan here in Qatar so plenty of time to cook at home. This will definitely get a run out over the weekend along with a glass or 6 of vino collapso - we are well stocked with wine and beers at home to see me through (although at present rate of consumption we may well not make it through to half way!!). Wonderful entertainment on so many different levels. Keep then coming. Best wishes and Ramadan Kareem from Doha (from an old Irish ex-pat).
Grits are wonderful with so many foods. Yum
I LOVE IT,when you get EXCITED Chef!!! Thank you for sharing your recipes with us. You make ME feel very special.
Your Ukrainian friend,
Tatiana
cooking is like love-making. maybe it's his cooking thats so good. I need to watch him a lot more to get better.
Love shrimp and grits
2:19 Every. Single. Time. "You know what I think of water, right?! Pfft." The sound Chef JP makes gets me every time. I just can't help but burst out laughing.
Yes, God Bless America!! 🇺🇸🗽❤🥂 Cooking IS like love making. No need to be in a hurry. 😘 If in a hurry, means - lousy love making, yucky cooking. I enjoy your channel!! A loyal watcher from Southern Utah. P.S. I love goat cheese!!
I love that you love your life Jean-Pierre, you can tell, well deserved 👌
I always share my recipes!!!!! Somethings wrong with the people who do not do that❤ I love your videos stay well and take care 💋
Once again, another fantastic video. You Sir are a Master Chef. A national treasure of France, Italy and the United States of America. You take as much time as you want. You have never been to quick nor to slow. I wish that you would just follow your Spirit and reject the negative comments. Again, a marvelous recipe & presentation. Enjoyable. Thank you. 😊
You would have to be the most entraining chef I've ever seen.
I now cook instead of buying take out.
Many thankyous ❤
👏👏👏👍😊
I have never liked grits. But this recipe of your looks amazing. I’m going to give it a try. I’ll be back. 🐝
Sharing a good recipe is a wat to live forever.
Your video is not to long. The shrimp and grits look "amazing". Making me hungry.
You inspire me! Especially because you love America more than most American celebrities love America!
I moved to North Carolina from NY and discovered this dish. It's now one of my all time favorites!
It's my fave when made correctly
Sure you can print the recipe but watching you actually making the recipe and your knowledge is PRICELESS 😉
Thank you 🙏
Every episode has a memorable phrase. In this one..."A lot of people don't like goat cheese because they think it's too goaty." That's why we love you, Chef.
I’m so addicted to your channel. Amazing videos and great explanations of how to prepare the food
Jean Peirre.I enjoy watching you cook.Your the Best Chef I bother listening to ,you inspire me to cook.Thats because you explain the process. So I don't have to write it down.I seem to get real Hungry every time I see you cook,even though I just ate.You have a way of bringing out the Pavlov reaction.Never mind the myllier reaction.
i watch you for literally hours. You can make your videos as long as you want. You are awesome!!!!!
My favorite cooking channel. Thank you!! A request: How to cook the perfect octopus ..
Chef, I've always been considered a good cook. I've been cooking since I was 8 years old. I make most everything myself. I make all our breads and rolls as well. But since I have been watching your videos my family and friends say my cooking has gotten even better. I'm so grateful for your videos. Please don't change a thing about them. You are wonderful at instructions and explanations. I love how you enjoy what you do and I admire your abilities. Please don't change your format. You prove to us you are just as human as anyone else and make a mistake every now and then. Please don't change who you are the those who complain about the videos being too long are typical of many folks today, they want everything right now and don't take the time it takes to make something not just good, but great! ❤️👍💯%
The enthusiasm is contagious with any recipe presented, will have to try the shrimp and polenta, I was salivating towards the end of the presentation.
Came to Florida from NJ in 1967 and like Cousin Vinnie, "What's a grit?". I've eaten a lot of grits in many places over the last 50+ years, but have always been underwhelmed, wallpaper paste or lumpy clumps. This recipe, I've got to try. Shrimp, butter, what's not to like? Tres bien, grazi. 🦐 🌽 🧈
Your stories short or long are always welcome to my heart friend❤️
Chef, you are the best; please extend your videos as long as you want to; longer the better. If people don't have time, that is their problem. We love you and your recipes! God Bless Jean-Pierre
Twisted shrimp, cool! We love you Chef!
I watch videos this morning. I said I’d be back. Well made this dish this evening I now like grits. It has gone from being a bland dish to something that was very tasty and delicious. Thank you. 🐝
'It's AMAZING!!!" Chef, you had me when I heard you say that. It was the way you said it. Complete conviction. That's what I want! Amazing food! Good to excellent is fine. But "amazing" is worth living for.
Cooking, its like lovemaking - Chef JP
favorite line ever
So far I made two Dishes, I love your Videos I love the fact that you take your time and show us the steps, I wish I could E-mail you pics....
Every one of your fantastic recipes is "a la Jean-Pierre!"
You're videos are NOT too long. I love every minute. Most UA-cam videos I watch at 1.5 speed because they take forever (boring) because they talk too slowly. You're just a joy to watch and listen to.
Chef I'm nowhere near as talented as you but I feel like I bring the same love into my cooking I'm making silly jokes and forgetting the "mis un plais" or however you say but seeing my love to cook brought to someone with your technical skill had changed my life and had some of my friends tasting some gourmet things never change a thing this is the best video to date and God bless you
Very interesting to add eggs & buttermilk to polenta. Definitely going to try👍🏻👍🏻
The way you cut the shrimp and it twists... I will forever do it that way!
My favorite Southern Food
I love shrimp and I like grits but until about 3 years ago I never had shrimp & grits. Then we were at a restaurant in North Carolina and my husband and I had shrimp & grits. Now every time we see shrimp & grits on the menu that’s what we order. Every recipe has been a little different but still delicious. I will now try your recipe. I can’t wait.
Every time I learn something incredible.
My husband and I made the shrimp and grits for lunch today....so important to have your 'misen place', as it goes really fast! The polenta was delicious and I happened to have some on hand, just never had an incentive to make it. Will be a go to side dish more often, the buttermilk was a fabulous addition! Keep these videos as informative as they are, your humor is wonderful, and a breath of fresh air, we watched 5 starting this morning before figuring out what we would make for lunch. Truthfully, it took longer to clean up afterwards than make the dish! A wonderful tribute you gave to your former pastry chef, when we watched you make the Bouche de Noelle. ( your videos are NOT too long)
Another great video Jean-Pierre…I love all the detail….and the enthusiasm and humour. Learnt so much from your channel. Keep up the great work
No doubt about it Chef Jean you're a hit. 👍
Dear Jean-Pierre - I've made so many polenta in my life ... I never thought of putting shredded corn, buttermilk and onions! What a great idea - I sure will try this recipe soon. I usually put 50/50 full cream milk and cream, Parmigiano Reggiano and at the end I add finely chopped fresh mint and some butter 😋. The fresh mint being an idea from my non-cooking hubby and ever since it's our favorite. The shrimps we agree totally on and I put some Pernod Ricard at the end just to "napper" them. Next time I'll cut them in half too - I like the curl! Thanks a lot for your all around great videos, information, tips and ... for just being such a wonderful personality 😍😍😍, Eleonora
Chef I love ❤️ this rendition of shrimp grits (polenta)
Thank you cheif for the wonderful wonderful class 🤍🌟🌼⛱🌊
🤤 I feel like this during every video.
I was waiting for the butter! Your videos are never too long. I love grits and polenta. Your kicked up version sounds delicious.
We made it today, WONDERFUL!!
Made this for a group of 15 good ole boys for Super Bowl i dont think they will ever eat shrimp and grits again chef!! Hahaha 12 went home with your recipe. Take as long as u like on ur vids i love em all!! Thanks Chef!!
Thank you Chef looks great! I'm a southern girl, love grits anything. I will try this version!
We made this dish yesterday, had some leftover polenta and I discovered it tasted really great, cold! It made a great snack today, my husband thought I was nuts! The flavors were even better after being in the fridge overnight. thank you chef for a wonderful recipe.
Shrimp and grits are a favorite dish in our house. Thank you for posting!
Bonjour Chef Jean-Pierre, I love this recipe, I made it tonight and it was soooo good! And no, your videos are not too long. A big "THANK YOU"
Outstanding Recipe. My Southern friends rave over it!