If you've peeled the shrimp yourself, don't just toss the shells. Toast them in a dry skillet, maybe a light spray of cooking oil, until they're lightly browned and blistered. Then pour water over it and let it steep for a while. Pour through a strainer to get the shells out, and voila, shrimp broth. Freeze for later or substitute for the chicken broth for extra shrimpy grits.
@@topazgemfairy Think I saw that on Cook's Country or America's Test Kitchen years ago. Been using it ever since for Paella! Also, the spent shells make for great compost.
@@jakemitchell1671 Amen. Not to mention waste not, want not. Even if you don't decide to use the crustacean broth in this dish, freeze it and use it later! One more way to make something good to eat, one less thing you have to buy. Win - win!
As a southern gal, I'm always watching to see how people from other parts of the country cook, shrimp and grits. You did excellent by using yellow grits and adding all of those extra flavors to it. If I didn't know that you were from California, I swear you were from Louisiana. Looks yummy! Can't wait to try your recipe.
I use some chopped Andouille sausage instead of bacon, chopped celery instead of parsley and regular onion instead of green onions and 1-2 chopped jalapeños. I sprinkle some flour over the cooked aromatics before I add twice the amount of chicken broth so that I get lots of sauce. No cheese in the grits. Love this stuff
The BEST cooking channel on UA-cam. EVERY recipe i have tried has been outstanding. Thank you for sharing your gift. May your gift continue to make room for you.
The first time I ever had Shrimp and Grits was in Chattanooga. From then on I ordered them in every restaurant we went to. They were to die for. Thank you, John for sharing the recipe and the how-to video. In fact, I love all of your videos. You make everything look so doable.
I made this last night, followed the recipe exactly, and it was the best shrimp and grits I’ve ever eaten. I have eaten at Nola in New Orleans, all over the south and in my own kitchen with different recipes. This was the BEST!
As a half-Italian, I'm always on the lookout for a new polenta recipe. ;) Thanks! I'll have to substitute the bellpepper though (allergic). I love dishes that are this versatile and adaptable!
I grew up in Charleston, SC. Shrimp and Grits is a staple. Gravy made with Tasso topped it off instead of bacon and most southerners wouldn’t use cheese in the grits. We love cheese grits but not with shrimp. I like your recipe, it looked delicious! Thanks for sharing!!
Living in SC this is my go to dish to order at any restaurant that serves it. Plus I love making it. We are inland, but still close enough to the coast to be able to get head on shrimp. Using the heads and shells to make shrimp stock to use in either the grits or freeze for soup. I love trying different variations.
For my shrimp n grits, I don't use any cheese, but some heavy cream and butter after cooking. For the shrimp, instead of chicken stock, make a quick shrimp stock from the shrimp shells, water and some tomato paste, then make a roux, add that strained stock to the roux for a beautiful sauce. This is not so quick as your option, but tasty.❤
A friend from SC sent me a bag of “the best grits” in the World… Palmetto Farms. They are white corn and I’ve been searching for just the right recipe to make shrimp and grits….. I FOUND IT!! Thank you John, I can’t wait to make your recipe. ❤
Excellent method! It amazes me how many different approaches to shrimp and grits you find. Some people use cream in their shrimp gravy, which I just don't understand. I'm sure it's awesome.
Not bad, a little heavy on the red pepper, all you need is a little for some color, or just leave it out. I prefer to bake my bacon, it crisps up nicely and is easy to crumble. Saves time, while the bacon is baking you can do other things. Don't even really need the cheese for shrimp~n~grits. All you need is creamy grits, butta, a dash of hot sauce and shrimp.
Southern belle here. I LOVE shrimp and grits! I also love cheese so I like to try different cheeses in my grits vs the same ol' cheddar. Gouda grits my current favorite; probably cause I love goat cheese. :)
Thanks for your new spin on shrimp and grits. I learned to make the dish from my Creole Mom so you know it has tomatoes in it. I’m willing to try your recipe and compare the results! ❤
Hey John while watching the video I was asking myself what is grits and there you told me I love love how you always tell us about the food you make "perfecto🎉"love the recipe 🎉❤
From watching a bunch of recipes, I get the impression that "shrimp and grits" was the Creole version of a last minute "whatever you've got" recipe. I love the flexibility! Make cheesy grits. Make Creole shrimp. Then add whatever you've got!
That looks sooo delicious. Can’t wait to make once the weather cools off a bit. We normally make polenta with roasted sausage and fontina cheese. Our (Italian) version of this dish.
OMG I wish I could dive right through the I pad screen and straight into those grits and 🦐 shrimps!!! It looks absolutely amazing. Thank you for sharing with us I really enjoyed watching and listening. Have a great week John 🦐Tina 🦐
There is also an Italian version of this meal with pancetta and Italian spices instead of cajun. This looks so yummy, though I must try this version, too. Thanks!
I have been eating New Orleans shrimp and grits since I was a wee lad. Like since the Nixon administration. I love all of your choices here. Keep up the good work. I do like to use the shells for the broth before I add it to the mix.
Hi john ❤ please can you do some more air fryer recipes? I've just bought an air fryer oven so ive never used one before, but the cost of living is crazy in the UK so i would love some cheap, quick meal ideas ❤
As a southerner, thank you for not making instant grits. I personally use white grits because it is what we serve for breakfast/brinner. My mom and I use a process similar to making risotto to make grits. Basically bring equal amounts of your liquid and grits to a slow, gentle boil. Turn down heat to simmer. Put on the lid and slowly add additional liquid (water) until the grits are soft and creamy. Most southerners don’t add stock to their grits but I admit that it would bring a welcome savory-ness to the dish. For the shrimp gravy, I add finely chopped Vidalia onions and mini-sweet peppers but omit parsley. I am sure yours is divine!!
You can make your own grits with popcorn kernels and a blender, and you get some extra corn meal as well. Toss less than a cup of popcorn kernels into a blender. Pulse it several times until the kernels become powdery. Pour the mixture through a sieve and shake. The corn meal moves through the sieve, and the grits are in the sieve. If the grits are two corse, blend and sieve again. Continue until you have enough grits. These are how grits were made at one time by grinding, etc. Some people let them soak overnight, but that is not necessary. You can cook them on the stove top with ratio of 1 part grits to 4 parts water. Some say 3 parts water, but I find 4 works better. It can take anywhere from 30 minutes to one hour. I think these are much better than 5 minute grits any day of the week. Depending on the corn you use, the grits will be yellow to white. It depends on the color of the corn. The other plus side is the corn meal from this method. Give it a try.
I love you say use 3 cloves of garlic or so (considering you also tell us that the measurement you give on garlic is the minimum) so considering 5 or would that over power the dish?
As a UK resident, I’ve never had grits. But could I theoretically grind up polenta so I can make grits? Or will I have to keep an eye out at international grocery shops.
I add the grits right away when the liquid is still cold and never had a problem with clumping and lumping. Is there a reason why you boil the liquid first? It tastes the same as when added to boiling liquid.
I would love to try this but have a family member that has a shellfish allergy. Can't have any shellfish in my house at all. Is there anything I can substitute? I know it won't taste quite the same.
You can look at grits like a blank canvas you can paint with spices, fats, and proteins, or you can find their beauty in their simplicity. I'm the latter.
If you've peeled the shrimp yourself, don't just toss the shells. Toast them in a dry skillet, maybe a light spray of cooking oil, until they're lightly browned and blistered. Then pour water over it and let it steep for a while. Pour through a strainer to get the shells out, and voila, shrimp broth. Freeze for later or substitute for the chicken broth for extra shrimpy grits.
Oooh thanks for the rec, legend
@@topazgemfairy Think I saw that on Cook's Country or America's Test Kitchen years ago. Been using it ever since for Paella! Also, the spent shells make for great compost.
Great idea
Yep. Excellent advice. Been doing it for years. NEVER miss an opportunity to make more flavor.
@@jakemitchell1671 Amen. Not to mention waste not, want not. Even if you don't decide to use the crustacean broth in this dish, freeze it and use it later! One more way to make something good to eat, one less thing you have to buy. Win - win!
As a southern gal, I'm always watching to see how people from other parts of the country cook, shrimp and grits. You did excellent by using yellow grits and adding all of those extra flavors to it. If I didn't know that you were from California, I swear you were from Louisiana. Looks yummy! Can't wait to try your recipe.
I use some chopped Andouille sausage instead of bacon, chopped celery instead of parsley and regular onion instead of green onions and 1-2 chopped jalapeños. I sprinkle some flour over the cooked aromatics before I add twice the amount of chicken broth so that I get lots of sauce. No cheese in the grits. Love this stuff
You serious got the best cooking channel on the Tube. Help home cooks believe that they can make it at home! Cheers
The BEST cooking channel on UA-cam. EVERY recipe i have tried has been outstanding. Thank you for sharing your gift. May your gift continue to make room for you.
The first time I ever had Shrimp and Grits was in Chattanooga. From then on I ordered them in every restaurant we went to. They were to die for. Thank you, John for sharing the recipe and the how-to video. In fact, I love all of your videos. You make everything look so doable.
I made this last night, followed the recipe exactly, and it was the best shrimp and grits I’ve ever eaten. I have eaten at Nola in New Orleans, all over the south and in my own kitchen with different recipes. This was the BEST!
I made my very first shrimp and grits. We used your shrimp and grits recipe, your recipe was a huge hit at our family Christmas brunch. Thank you! 😊
South Carolina here- I can’t wait to try this!
As a half-Italian, I'm always on the lookout for a new polenta recipe. ;) Thanks! I'll have to substitute the bellpepper though (allergic). I love dishes that are this versatile and adaptable!
I grew up in Charleston, SC. Shrimp and Grits is a staple. Gravy made with Tasso topped it off instead of bacon and most southerners wouldn’t use cheese in the grits. We love cheese grits but not with shrimp. I like your recipe, it looked delicious! Thanks for sharing!!
The best cooking channel on UA-cam
Living in SC this is my go to dish to order at any restaurant that serves it. Plus I love making it. We are inland, but still close enough to the coast to be able to get head on shrimp. Using the heads and shells to make shrimp stock to use in either the grits or freeze for soup. I love trying different variations.
Thank you, It was a hit. I am going to fix it for the men at church on Saturday morning for men's fellowship breakfast.
For my shrimp n grits, I don't use any cheese, but some heavy cream and butter after cooking. For the shrimp, instead of chicken stock, make a quick shrimp stock from the shrimp shells, water and some tomato paste, then make a roux, add that strained stock to the roux for a beautiful sauce. This is not so quick as your option, but tasty.❤
You just mix in the heavy cream AFTER it cooks?
@@pherron7471 Yes
What’s GRITS ? Is it polenta
Love this guys kitchen
A friend from SC sent me a bag of “the best grits” in the World… Palmetto Farms. They are white corn and I’ve been searching for just the right recipe to make shrimp and grits….. I FOUND IT!! Thank you John, I can’t wait to make your recipe. ❤
Excellent method! It amazes me how many different approaches to shrimp and grits you find. Some people use cream in their shrimp gravy, which I just don't understand. I'm sure it's awesome.
My mama always asks me to make Shrimp and Grits. I used Gouda Cheese one time and it was sooooooo good. I also topped with some shallots
Just made this today. And this was a delicious recipe and I want to thank you for showing this to all of us. It is definitely very delicious!! 🤤
I’m in Alabama… Love me some shrimp and grits! I prefer andouille sausage instead of bacon. So rich and yummy in fall/winter!!!!🤤
Not bad, a little heavy on the red pepper, all you need is a little for some color, or just leave it out. I prefer to bake my bacon, it crisps up nicely and is easy to crumble. Saves time, while the bacon is baking you can do other things. Don't even really need the cheese for shrimp~n~grits. All you need is creamy grits, butta, a dash of hot sauce and shrimp.
Very nice recipie John! They looks amazing! Have a nice day and good week! 👍👏🍴
I think heavy cream and parmesean added to the sauce is a nice addition for Shrimp and Grits. It makes the sauce very creamy and delicious.
That fresh parm gives a nice saltiness without having to add extra salt.
What is shrimp and grits?
Can you ban this video, I hate shrimp and what is grits, I hate all of them!!!!
What is, ew!!! Grits, Ban grits forever and shrimp!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
What is, ew!!! Grits, Ban grits forever and shrimp!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Fantastic recipe. Made it for dinner tonight!
Southern belle here. I LOVE shrimp and grits! I also love cheese so I like to try different cheeses in my grits vs the same ol' cheddar. Gouda grits my current favorite; probably cause I love goat cheese. :)
Only three cloves of garlic? I'm worried you're not feeling quite yourself, John! ❤
Amo suas receitas, e a maneira como ensina.❤
this is delicious.😋❤ I love shrimp and grits. I rarely eat it together. I like to add butter and sugar to my grits.
Thanks for your new spin on shrimp and grits. I learned to make the dish from my Creole Mom so you know it has tomatoes in it. I’m willing to try your recipe and compare the results! ❤
Ooh, fun and tasty experiment! Will you update your comment with the results if you remember??
Hey John while watching the video I was asking myself what is grits and there you told me I love love how you always tell us about the food you make "perfecto🎉"love the recipe 🎉❤
I love all your recipes, but this shrimp and grits are wonderful!
From watching a bunch of recipes, I get the impression that "shrimp and grits" was the Creole version of a last minute "whatever you've got" recipe. I love the flexibility! Make cheesy grits. Make Creole shrimp. Then add whatever you've got!
That looks sooo delicious. Can’t wait to make once the weather cools off a bit. We normally make polenta with roasted sausage and fontina cheese. Our (Italian) version of this dish.
OMG I wish I could dive right through the I pad screen and straight into those grits and 🦐 shrimps!!! It looks absolutely amazing.
Thank you for sharing with us I really enjoyed watching and listening.
Have a great week John
🦐Tina 🦐
Wonderful recipe, the only thing I would add would be a jalapeño or two. Looks incredible, thanks for sharing.
Brilliant John many thanks bless to your family
Thanks so much for this recipe, John! I will be making it for my mom and sister
i really want to make this recipe now. Lovely video and thank you.
Tomorrow is my birthday was planning to go eat somewhere NOT anymore will cook this for me definitely 🎉 THANKS
All this looks so good
This is one of my favorite dishes -- I can't wait to make this recipe!
I literally just had shrimp and grits yesterday at a restaurant, and was craving it today! Will definitely be making 😁🤤
There is also an Italian version of this meal with pancetta and Italian spices instead of cajun. This looks so yummy, though I must try this version, too. Thanks!
I'll have to try this version! I've never purchased stone ground grits.
Ok John… I’m loving the shrimp & grits. It looks excellent. I may just have to do 1 myself.
I have been eating New Orleans shrimp and grits since I was a wee lad. Like since the Nixon administration. I love all of your choices here. Keep up the good work. I do like to use the shells for the broth before I add it to the mix.
Great video. I live in Cyprus and they have polenta here. I'm making this over the weekend for sure.
Beautiful! So simple and so delicious 😋
That looks fantastic - thanks
Wonderful amazing and fantastic recipe looks delicious 😋 enjoy your meal 👍
Love your videos! I love shrimp! Thank you so much 🫶🫶
Hi john ❤ please can you do some more air fryer recipes? I've just bought an air fryer oven so ive never used one before, but the cost of living is crazy in the UK so i would love some cheap, quick meal ideas ❤
your kitchen is Gorgeous!!!
Trying this!❤️thank you
This looks so yummy and delicious thanks Kevin for sharing this recipe with us ❤❤❤ God/Jesus Bless you and your family
Girl his name is John not Kevin
Hey John, could you do a half cup of Polenta and a half cup of Grits successfully? Cook times and all that good stuff. ❤️ GRITS!! And Polenta!🥰
Love shrimp and grits wjth andouille sausage as well.
Wow. That looks awesome.
YUMMY 😋 SHRIMP GRITS, THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜, AWESOME
I truly love your stuff and I just don't watch, I cook.
We are making savoury foods too 😭😭😭😭😭 I am never leaving ❤️❤️
Delicious thank you
Thx for this delicious recipe ❤
As a southerner, thank you for not making instant grits. I personally use white grits because it is what we serve for breakfast/brinner. My mom and I use a process similar to making risotto to make grits. Basically bring equal amounts of your liquid and grits to a slow, gentle boil. Turn down heat to simmer. Put on the lid and slowly add additional liquid (water) until the grits are soft and creamy. Most southerners don’t add stock to their grits but I admit that it would bring a welcome savory-ness to the dish. For the shrimp gravy, I add finely chopped Vidalia onions and mini-sweet peppers but omit parsley. I am sure yours is divine!!
I don’t know why I watch these recipes. I’m on a diet!
Definitely will try this
This looks so good
Grits are ground up hominy. Hominy is corn that has been soaked in lye.
You can make your own grits with popcorn kernels and a blender, and you get some extra corn meal as well.
Toss less than a cup of popcorn kernels into a blender. Pulse it several times until the kernels become powdery. Pour the mixture through a sieve and shake. The corn meal moves through the sieve, and the grits are in the sieve. If the grits are two corse, blend and sieve again. Continue until you have enough grits.
These are how grits were made at one time by grinding, etc. Some people let them soak overnight, but that is not necessary.
You can cook them on the stove top with ratio of 1 part grits to 4 parts water. Some say 3 parts water, but I find 4 works better. It can take anywhere from 30 minutes to one hour.
I think these are much better than 5 minute grits any day of the week. Depending on the corn you use, the grits will be yellow to white. It depends on the color of the corn.
The other plus side is the corn meal from this method. Give it a try.
Looks absolutely amazing great job as always
Best channel on the Toobs!
John, this looks delicious, I must try it😁
I’m making it for Sunday dinner Thanks ❤
Turned out amazing ❤🎉
My family loves shrimp and grits...
Nice, yummy n delicious. 🙂😊😋.
You do make savory dishes l. Yay all I've seen is dessert recipes.
* Chef’s kiss * times 1,000 🤤💯
Do yellow versus white grits have a different flavor? Also what if I don’t want cheese with it throw off the texture?
Great video John😊😊
Soooo good
Best cooking channel on UA-cam!
Yummy...do you ever eat grits with butter, salt, and pepper as a breakfast side dish?
Add Louisiana smoked sausage and it's off the chain the best in South just a little Cajun twist 🪢
Super delicious ❤😊
Delicious and savory
Question - can you make a suggestion for a substitute for peppers? cannot read red/green/yellow peppers
I am sold!!!!
I love you say use 3 cloves of garlic or so (considering you also tell us that the measurement you give on garlic is the minimum) so considering 5 or would that over power the dish?
As a UK resident, I’ve never had grits. But could I theoretically grind up polenta so I can make grits? Or will I have to keep an eye out at international grocery shops.
Instapots cook grits in 4 minutes. Soooo easy.
May I ask how you do it? Do they stick?
I add the grits right away when the liquid is still cold and never had a problem with clumping and lumping. Is there a reason why you boil the liquid first? It tastes the same as when added to boiling liquid.
I use a smoked Gouda in my grits plus milk and water.
Can I use Cornmeal inplace of Grits
I like mushrooms sauteed in mine too
I use the shrimp tails in the water to flavor it .
I would love to try this but have a family member that has a shellfish allergy. Can't have any shellfish in my house at all. Is there anything I can substitute? I know it won't taste quite the same.
You can look at grits like a blank canvas you can paint with spices, fats, and proteins, or you can find their beauty in their simplicity. I'm the latter.
Yummy ❤
Finally been waiting on this😊