Check Please! South Florida
Shrimp and Grits | Michy's Munchies
Clip: Season 20 | 3m 23sVideo has Closed Captions
Check out Chef Michelle's recipe for Shrimp and Grits!
Check out Chef Michelle's recipe for Shrimp and Grits!
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
Check Please! South Florida is a local public television program presented by WPBT
Funding provided by: Badia Spices, Gulfstream Park, Johnson & Wales University, Don Pablo Cafe and George & Helen Weaver.
Check Please! South Florida
Shrimp and Grits | Michy's Munchies
Clip: Season 20 | 3m 23sVideo has Closed Captions
Check out Chef Michelle's recipe for Shrimp and Grits!
Problems playing video? | Closed Captioning Feedback
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Learn Moreabout PBS online sponsorshipIf you love shrimp and grits, well, then you're gonna wanna make this recipe.
It's really quick and simple.
Okay well, grits are never quick, but they are simple.
So I love about four to one ratio to make grits.
And that is four liquid to one grit.
So what I mean by that, and I love two different types of liquid.
I like a little bit of dairy.
So we're gonna take milk, and we're gonna take some chicken stock, and you could vary these up quite a bit.
So what you're gonna wanna do is heat up that liquid.
And when it gets really good and hot and starts to simmer, be careful.
You don't want milk to start boiling 'cause it'll scald the bottom.
So once it gets really good and hot, very slowly, you're going to want to add your grits into the pan.
Once this simmers, you're gonna wanna lower the heat quite a bit.
So I have some that have been cooking here for almost an hour.
It's been about somewhere between 45 minutes and 55 minutes.
And these are almost ready.
They don't have any flavor yet though.
So I'm gonna do two things at once.
I'm gonna cook some shrimp for the top.
So let's add a little bit of salt and pepper to the grits.
I'm gonna add a little bit of butter.
Okay, not so little.
About two, three tablespoons, let's do two of butter into the grits.
But I'm also gonna throw a tablespoon of butter over there for the shrimp.
To that pan, I'm also gonna add the tiniest little trickle of olive oil, just for flavor.
So right now we have about a tablespoon of olive oil and a tablespoon of butter in there.
Here's some beautiful shrimp.
I'm just going to go ahead and add the shrimp to the pan.
And they are gorgeous, big Florida shrimp.
And you're gonna wanna season them with salt and pepper like you did to your grits.
Now to the shrimp, I'm gonna add a little pinch of cayenne pepper.
To the grits, I'm gonna add some of my favorite hot sauce.
Beautiful.
And then finally, I've got some gorgeous aged white cheddar that I'm gonna add to the grits.
All right, I'm ready to put this into a bowl.
Go ahead and spoon as much or as little of these cheese grits.
And then of course with the shrimp, I would probably say about three, four shrimp would be just perfect in a serving of grits of that size.
Let's finish it with just a little touch of hot sauce right over the top.
There we go.
And there you have it, my friends.
A delicious plate of soul kissing.
I can't even imagine what kind of a warm hug this is.
Shrimp and grits.
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Learn Moreabout PBS online sponsorshipSupport for PBS provided by:
Check Please! South Florida is a local public television program presented by WPBT
Funding provided by: Badia Spices, Gulfstream Park, Johnson & Wales University, Don Pablo Cafe and George & Helen Weaver.