SHRIMP AND GRITS FOR SHRIMP STOCK 8 Cups of Water Shrimp Shells from 3-4 lbs of Shrimp 2 Tsp Cajun or Creole Seasonings 1 Tsp Salt 1 Tsp Garlic Powder 2 Bay Leaves 1/2 Yellow Onion 1 Green Bell Pepper 1 Stick of Celery Bottom Half Bunch of Green Onions FOR SAUCE 1 Stick of Butter 1 Pound Chopped Smoked Sausage 1/2 Chopped Yellow Onion 1 Chopped Stick of Celery 2 Cloves of Garlic Top Half Bunch of Green Onions **save some green onion for garnish* 1/4 Cup of All Purpose Flour 4 Cups of Shrimp Stock 3-4 Pounds of Peeled Shrimp FOR GRITS Shrimp Stock Whole Milk Grits Butter Pepper Shredded Cheddar Cheese *amounts and times will vary based on the grits you use. Follow package directions to compare.* Start out by chopping half of the onion, one stick of the celery, bottom half of the green onions, and bell pepper into large pieces. Set aside. Next peel and devein the shrimp, saving the peelings in a bowl off to the side. Peel 8-12 shrimp leaving the tip of the tail as a garnish. In a large pot add your 8 cups of water, the cajun seasoning, garlic powder, salt, bay leaves and vegetables listed for the stock. Stir and then add the shrimp shells. Bring the water to a boil. Once the water begins to boil, cover, lower to simmer, and cook for one hour. At this time you can also chop the other half of the onion, celery, green onion and garlic. Save a small amount of green onion as a garnish. Move to the fridge. Next cut up two thirds of your Sausage into quarter pieces, and the rest into half moon pieces. Set aside. At this time get a sauté pan heated on a medium to med/low heat. Once heated, add a half Stick of butter. After the butter has melted, drop in the Smoked Sausage. At around this time, the shrimp stock should be done. Drain the stock through a sifter into another pot or large metal bowl. Discard remains from stock. Set the stock aside until needed. Once you've seared the sausage, remove to a plate on the side. Next, drop in your chopped vegetables listed for the sauce, stirring frequently to deglaze the bottom of the pan. Once you've gotten every thing up from the bottom of the pan, drop in 1/4 cup of All Purpose Flour. Be careful with your heat at this point. After blending in the flour, drop in another 1/2 Stick of butter. Stir consistently until you see a light caramel looking color. Could take 30 minutes or more. Next add back in your sausage, and 2 cups of your shrimp stock. Once you've blended that in, add another two cups of stock, bring to a slight boil, cover, lower to simmer, and cook for 1 hour. When there's about 20-30 minutes left, you want to get started making your Grits. Depending on the grits you purchase, follow package directions on how to cook. Use leftover shrimp stock and milk for liquid needed. Be sure to add butter, pepper, and cheese for flavor. Add to your liking. When the hour is up on your sauce, add in your fully peeled raw shrimp. Cook uncovered for 20 minutes. At this time you can heat a small sauté pan on medium heat. Add a small amount of butter. Meanwhile, season your leftover shrimp with the tails. Use some blacken seasoning or some cajun seasoning. Drop them into your sauté pan for a couple minutes on each side. After your sauce has been cooking for 20 minutes, you're good to go. Plate with some grits, some shrimp sauce, a few of your garnish shrimp, and some green onions. Enjoy!
My 2nd time cooking this recipe hubby said it tasted even better than 1st time. I invited my southern neighbor originally from North Carolina over as she is my best friend. We always have her over she is widowed and has no one. When she got home I was about to start the instant grits and sauté the shrimps with tail for decoration. I had informed her her how I was going to prep the grits. She argued grits not done with milk. Her mom and her always made it with water and butter. I said chill and sit back. Don’t judge until you try. I added my shrimp stock, milk, butter and cheddar cheese to my grits. The neighbor admitted to me was the best grits she has ever tried. So KUDOS to you Cajun Ninja it’s all thx to you. Thx for sharing. ❤
Love you recipes brother, living in Iowa it’s impossible to get good south Louisiana food. Have tried many of your recipes and will be trying this one tomorrow for my mom’s birthday she requested shrimp and grits and of course I came to your channel first for a recipe as always!!!
My man! As a lifelong Georgia resident, I approve this post! A tip from us: soak your grits overnight. Then skim off the hull that has come to the top before cooking. You'll notice the difference. Love the new seasoning. Gonna use it on my channel when I get it started.
That is one awesome looking dish. Making your own stock brought it to the next level. Then those fresh Louisiana Shrimp elevated it some more. Adding the Rouse smoked sausage was a great idea. I say that because I have purchased several of their sausages , smoked, cajun, and green onion, all of them are so good and can be used in so many dishes or just grilling them is great. Now, what put it over the top, well I would have to say it was that PI-YAHHHHH Seasoning, which Rouse's has. If anyone is looking for a Shrimp and Grits recipe, well they just found it. Great Job!!!!!!!!!!!!!!!
Looks good, I’ve been eating grits for 50+ years, and never used milk or cream. We always just use water to make the grits until I saw it on here with the milk where some people use half-and-half I tried it with the milk and the half-and-half they didn’t taste like grits to me , taste more like cream of wheat.
Glad you're back in action!!! Family loved crawfish/shrimp dressing and Alfredo this last Xmas. Keep it up! Cajun/Creole love from TN! Thumbnail is the bomb also!
Bruh. I have been following you for over half a decade, and I've loved every, single, one of your recipes. You have, by far, the best cooking videos I've ever seen (for actually being able to follow the recipe and not just to make you hungry only to fail when you try it for real like some cooking shows). My only question, and I'm sure you get this a lot; where on Earth do you get a skillet like the one you use in almost all of your videos? I've searched for as long as I've followed this page, and I have not been able to find one like it. I have a 16" non stick one that is shaped just like it but it about to go kaput, and I don't exactly like the idea of cooking on Teflon. If you could please, enlighten me on where this Holy Grail of Cajun cooking can be found, I would be forever grateful.
I love your cooking made sure I subscribed as my hubby loves to eat well. I’m Latina and can cook me a good Spanish storm. Other recipes you I’d have to look elsewhere. I cook gumbo with your recipe as a reference. Except I use dark beer including the broths. No water. Now this recipe I made exactly like this and my husband had the best compliments on it. I’m doing it again this weekend. He is literally begging me for this. I love shrimp. I do not like grits. Thank you for sharing.
Seeing how you cut your sausage just changed my life. I always slice the rounds, then manually half each one of those. Going down the center never occurred to me for some reason. 😅😂 I always do things the hard/long way.
I plan to make this for sure but won’t cook my shrimp for 20 minutes. I don’t want the shrimp overcooked. But it looks like it’s packed w/flavor! I might add some white wine to the sauce as well! Thanks for sharing!
You are correct. I have a Tramontina tri-clad cookware set and they recommend Barkeepers Friend. I use their soft cleaner liquid version of Barkeepers and then follow up with Dawn to remove any residue. The cookware set looks as good as the day I bought it. I buy it at Target or Walmart.
These phones are the feds. lol The day you uploaded this I had just said hours before that I wanted to make some. I purposely waited a few days to watch because I would’ve put on 5lbs same day. Awesome recipe per usual 💪🏾 Also-Fry 1 or 2 pieces of bacon crispy, and crunch (like bacon bits) & add in to your sauce, omg. ☺️🤤😋
Mmm mmmmm, those look like boat count shrimp. My gramma used to ship up a big ol freezer chest full of boat count shrimp, fresh out the gulf, and a similar amount of pecans from her trees every year when I was a child. Makin me drool here. Makin me a bit sad too, she's been gone six or seven years now.
So if you don’t make your own stock and just use chicken stock How much seasoning would you add to the sauce I’m guessing that’s how you seasoned the sauce since you didn’t add any
We went to Cajun Critters for lunch today and who did we see? Cajun Ninja. No, he wasn't there but there was a container of "PI-YAHHHHH!!" sitting right there on the table so we got to try it out....very good. After lunch we crossed the bayou and went to Cannatas. We were buying some seasonings that we needed and there he was again Cajun Ninja PI-YAHHHHH!! on the shelf. This stuff is everywhere.
I would love to make this for an early breakfast for about 30 people. How many servings does this make? Can you send me the quantity ingredients for 30 people?
do you think I could use some "better than bouillion" lobster base instead of shrimp base if all I have are frozen deveined shrimp. .......I made a killer fake "lobster bisque" with that lobster bouillion and chopped up shrimp instead of lobster in the spicy tomato base soup.
Well, you do you very well and I really like your videos. I ain’t gonna stop watching them, But, instant grits and not even any cheese melted in😅. God bless
Yea Man! People hate on the instant, but it works. Especially for people who don’t like as gritty of a texture. At the end of the day, do what makes ya happy. 😊👊🏻
All these comments about dem instant grits can go straight to yknow where! He made his own shrimp stock for Rougarous sake! If y'all got a problem with da grits go cry to yo mama! She got ha Teton waiting for you chirren. Y'all go fais do-do somewhere with all that 🤣!
@cajunninja can you do a list of ingredients like you do your other videos? Hope I'm not asking for much. You are helping me taking a load off of my wife from cooking
You took hours of time to cook the broth, to make the gravy...but then the instant grits? Everything was great until that...I will make this, only using stone ground white grits. It will be great, thanks for the recipe.
Never been a fan of shrimp and grits, more of a new orleans than Cajun thing. ... I much prefer making omelets or scrambled eggs with leftover seafood. Pretty shrimp though.
I've noticed all Cajun in Louisiana cooking is nothing but gumbo with a different twists. Etouffee is gumbo, jambalaya is gumbo with all the juice cooked into the rice everything has a roux. I've had shrimp and grits but it did not have any sausage in it. The sausage seems like Overkill but it does look delicious
Man you are are a good cook but WTF!!!! Instant grits????? Come on man! Try conecuh sausage. Why would you spend 2 hours making a sauce then use instants grits. And BTW a hint smoked Gouda cheese look it up. I enjoy the videos, keep up,the good work.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
SHRIMP AND GRITS
FOR SHRIMP STOCK
8 Cups of Water
Shrimp Shells from 3-4 lbs of Shrimp
2 Tsp Cajun or Creole Seasonings
1 Tsp Salt
1 Tsp Garlic Powder
2 Bay Leaves
1/2 Yellow Onion
1 Green Bell Pepper
1 Stick of Celery
Bottom Half Bunch of Green Onions
FOR SAUCE
1 Stick of Butter
1 Pound Chopped Smoked Sausage
1/2 Chopped Yellow Onion
1 Chopped Stick of Celery
2 Cloves of Garlic
Top Half Bunch of Green Onions
**save some green onion for garnish*
1/4 Cup of All Purpose Flour
4 Cups of Shrimp Stock
3-4 Pounds of Peeled Shrimp
FOR GRITS
Shrimp Stock
Whole Milk
Grits
Butter
Pepper
Shredded Cheddar Cheese
*amounts and times will vary based on the grits you use. Follow package directions to compare.*
Start out by chopping half of the onion, one stick of the celery, bottom half of the green onions, and bell pepper into large pieces. Set aside.
Next peel and devein the shrimp, saving the peelings in a bowl off to the side. Peel 8-12 shrimp leaving the tip of the tail as a garnish.
In a large pot add your 8 cups of water, the cajun seasoning, garlic powder, salt, bay leaves and vegetables listed for the stock.
Stir and then add the shrimp shells.
Bring the water to a boil. Once the water begins to boil, cover, lower to simmer, and cook for one hour.
At this time you can also chop the other half of the onion, celery, green onion and garlic.
Save a small amount of green onion as a garnish. Move to the fridge.
Next cut up two thirds of your Sausage into quarter pieces, and the rest into half moon pieces. Set aside.
At this time get a sauté pan heated on a medium to med/low heat. Once heated, add a half Stick of butter. After the butter has melted, drop in the Smoked Sausage.
At around this time, the shrimp stock should be done. Drain the stock through a sifter into another pot or large metal bowl. Discard remains from stock. Set the stock aside until needed.
Once you've seared the sausage, remove to a plate on the side. Next, drop in your chopped vegetables listed for the sauce, stirring frequently to deglaze the bottom of the pan. Once you've gotten every thing up from the bottom of the pan, drop in 1/4 cup of All Purpose Flour. Be careful with your heat at this point. After blending in the flour, drop in another 1/2 Stick of butter. Stir consistently until you see a light caramel looking color. Could take 30 minutes or more. Next add back in your sausage, and 2 cups of your shrimp stock. Once you've blended that in, add another two cups of stock, bring to a slight boil, cover, lower to simmer, and cook for 1 hour.
When there's about 20-30 minutes left, you want to get started making your Grits. Depending on the grits you purchase, follow package directions on how to cook. Use leftover shrimp stock and milk for liquid needed. Be sure to add butter, pepper, and cheese for flavor. Add to your liking.
When the hour is up on your sauce, add in your fully peeled raw shrimp. Cook uncovered for 20 minutes.
At this time you can heat a small sauté pan on medium heat. Add a small amount of butter. Meanwhile, season your leftover shrimp with the tails. Use some blacken seasoning or some cajun seasoning. Drop them into your sauté pan for a couple minutes on each side.
After your sauce has been cooking for 20 minutes, you're good to go.
Plate with some grits, some shrimp sauce, a few of your garnish shrimp, and some green onions.
Enjoy!
Thank you. I appreciate you posting the recipe. Will be making this tomorrow!!
Watching my Saints ⚜ and making (your) shrimp and grits....⚜💛🖤💛🖤
Thank you
The best shrimp creole recipe I’ve ever seen and used 👍🏻👍🏻👍🏻 three thumbs up
My 2nd time cooking this recipe hubby said it tasted even better than 1st time. I invited my southern neighbor originally from North Carolina over as she is my best friend. We always have her over she is widowed and has no one. When she got home I was about to start the instant grits and sauté the shrimps with tail for decoration. I had informed her her how I was going to prep the grits. She argued grits not done with milk. Her mom and her always made it with water and butter. I said chill and sit back. Don’t judge until you try. I added my shrimp stock, milk, butter and cheddar cheese to my grits. The neighbor admitted to me was the best grits she has ever tried. So KUDOS to you Cajun Ninja it’s all thx to you. Thx for sharing. ❤
Love you recipes brother, living in Iowa it’s impossible to get good south Louisiana food. Have tried many of your recipes and will be trying this one tomorrow for my mom’s birthday she requested shrimp and grits and of course I came to your channel first for a recipe as always!!!
I think I might call in sick at work tomorrow and make this for breakfast
We love shrimp and grits, its my grandsons favorite. Thanks for sharing!✌💜
My man! As a lifelong Georgia resident, I approve this post! A tip from us: soak your grits overnight. Then skim off the hull that has come to the top before cooking. You'll notice the difference. Love the new seasoning. Gonna use it on my channel when I get it started.
Appreciate it. 😊🙏🏻
That is one awesome looking dish. Making your own stock brought it to the next level. Then those fresh Louisiana Shrimp elevated it some more. Adding the Rouse smoked sausage was a great idea. I say that because I have purchased several of their sausages , smoked, cajun, and green onion, all of them are so good and can be used in so many dishes or just grilling them is great. Now, what put it over the top, well I would have to say it was that PI-YAHHHHH Seasoning, which Rouse's has. If anyone is looking for a Shrimp and Grits recipe, well they just found it. Great Job!!!!!!!!!!!!!!!
Looks good, I’ve been eating grits for 50+ years, and never used milk or cream. We always just use water to make the grits until I saw it on here with the milk where some people use half-and-half I tried it with the milk and the half-and-half they didn’t taste like grits to me , taste more like cream of wheat.
Hey Cajun Ninja!! I'm in Calcasieu Parish and I am making this dish!! Thanks so much.
Thanks for sharing your yummy shrimp and grits recipe.😋 You and your family have a great rest of your week.👊😎❤️
😊🙏🏻
That looks delicious! I enjoyed your show. God Bless..
My Louisiana bro, I’m in Jefferson parish. I wanted to say your recipes are on point. You may be the Cajun ninja but also...the kitchen sensei
Lol I appreciate that. 🙏🏻👊🏻
I wish I was invited to your shrimp and grits party, but I’ll just have to make it! Thanks for the recipe 😉✨
Looks darn good bro!! Love your cooking style and looking forward to trying your seasoning
Hey thanks!
Love me some shrimp and grits! 💜
Wow! This looks awesome! I’ve got to make this at home later...
God i love Rouse's. Every time i'm in Gulf Shores i load up a cooler before heading back to Ga.
Should I rinse the raw shrimp (in it's shell) before peeling them and using the shell for the stock?
I've never had shrimp & grits together & I'm cajun. 🙊🤯
One of my favorites!
Great, can't wait to make this
Glad you're back in action!!!
Family loved crawfish/shrimp dressing and Alfredo this last Xmas. Keep it up!
Cajun/Creole love from TN!
Thumbnail is the bomb also!
Hey thanks!
Nah, thank you for some fine cooking and making it our own! ✌
Nice ! What the brand of sausage is it ?
Do you have a cook book
I make crawfish and grits with left over crawfish after the boil so good!!! I am in Houma and will look for your seasoning.
Right on!
I can’t wait to try this out!
Bruh. I have been following you for over half a decade, and I've loved every, single, one of your recipes. You have, by far, the best cooking videos I've ever seen (for actually being able to follow the recipe and not just to make you hungry only to fail when you try it for real like some cooking shows). My only question, and I'm sure you get this a lot; where on Earth do you get a skillet like the one you use in almost all of your videos? I've searched for as long as I've followed this page, and I have not been able to find one like it. I have a 16" non stick one that is shaped just like it but it about to go kaput, and I don't exactly like the idea of cooking on Teflon. If you could please, enlighten me on where this Holy Grail of Cajun cooking can be found, I would be forever grateful.
Damn, that's some Beat Bobby Flay shrimp and grits there!
Trying it your way! How many servings?❤
I just made this and it was ABSOLUTELY AMAZING!!!!!!! I never leave reviews, but I had to for this recipe!
I love your cooking made sure I subscribed as my hubby loves to eat well. I’m Latina and can cook me a good Spanish storm. Other recipes you I’d have to look elsewhere. I cook gumbo with your recipe as a reference. Except I use dark beer including the broths. No water. Now this recipe I made exactly like this and my husband had the best compliments on it. I’m doing it again this weekend. He is literally begging me for this. I love shrimp. I do not like grits. Thank you for sharing.
Seeing how you cut your sausage just changed my life. I always slice the rounds, then manually half each one of those. Going down the center never occurred to me for some reason. 😅😂 I always do things the hard/long way.
Wow. Just. Wow. I just GOTTA make this. I always look at buying whole raw shrimp but didn't know what to do with em.
I plan to make this for sure but won’t cook my shrimp for 20 minutes. I don’t want the shrimp overcooked. But it looks like it’s packed w/flavor! I might add some white wine to the sauce as well! Thanks for sharing!
It’s a low heat, so I mainly just let them pull flavor on a low heat.
Fantastic! I gotta make this on my channel.
Hello hello! Surprised I’m just now finding you. Hello from a transplanted Cajun, living in Colorado these days. But born in sweet ol’ Lafayette!
Going to The Shrimp Dock today...gotta try this !!!
I'm making this soon!
The broth from a crawfish boil make a great base for shrimp and grits or gumbo recipie.
So does stirring the veggies with your roux just save time on softening your veggies?
Looks amazing!!
Omg making this tonight! Probably going to use chicken stock instead of shrimp stock but I can’t wait
If you want to get that stainless steel pan shiny clean, use Barkeepers and a sponge. You’ll be amazed how well it comes clean. 😄
Will it take black crudded carbon off of the outside? Where do you get that
@@johnd5805 It will and it'll clean up your glass-topped stove as well. Walmart has it and I'm pretty sure Rouse carries it as well.
@@aleblanc3547 thanks
You are correct. I have a Tramontina tri-clad cookware set and they recommend Barkeepers Friend. I use their soft cleaner liquid version of Barkeepers and then follow up with Dawn to remove any residue. The cookware set looks as good as the day I bought it. I buy it at Target or Walmart.
❤️❤️❤️🥳🥳🥳 cant wait to make this !
That smoked sausage at rouses is so good. I was in NOLA for 5 days.
I spend half an hour to make grits … and I’m in Montana hahaha…. Actually I usually make polenta …. But I make it from scratch
❤❤❤ Yummmm!! 😋
You hit it out of the park......again.
Used to be skurd to make this until I followed you! My Fam thinks I buy it from the restaurant until they saw me make it lol....thank you!
How many people will this serve?
How many adults would this feed?
These phones are the feds. lol The day you uploaded this I had just said hours before that I wanted to make some. I purposely waited a few days to watch because I would’ve put on 5lbs same day. Awesome recipe per usual 💪🏾
Also-Fry 1 or 2 pieces of bacon crispy, and crunch (like bacon bits) & add in to your sauce, omg. ☺️🤤😋
Mmmmm
Mmm mmmmm, those look like boat count shrimp. My gramma used to ship up a big ol freezer chest full of boat count shrimp, fresh out the gulf, and a similar amount of pecans from her trees every year when I was a child. Makin me drool here. Makin me a bit sad too, she's been gone six or seven years now.
Now that’s Cajun cooking… baabbbbyyy in my Nola voice..
So if you don’t make your own stock and just use chicken stock
How much seasoning would you add to the sauce
I’m guessing that’s how you seasoned the sauce since you didn’t add any
We went to Cajun Critters for lunch today and who did we see? Cajun Ninja. No, he wasn't there but there was a container of "PI-YAHHHHH!!" sitting right there on the table so we got to try it out....very good. After lunch we crossed the bayou and went to Cannatas. We were buying some seasonings that we needed and there he was again Cajun Ninja PI-YAHHHHH!! on the shelf. This stuff is everywhere.
Haha thanks for giving it a try. 😁👊🏻
Not many folks still making stock from scratch , good going . Cook dem heads down too .
I would love to make this for an early breakfast for about 30 people. How many servings does this make? Can you send me the quantity ingredients for 30 people?
🔥🔥🔥🔥🔥
Cest bon👀👀😛💯
do you think I could use some "better than bouillion" lobster base instead of shrimp base if all I have are frozen deveined shrimp. .......I made a killer fake "lobster bisque" with that lobster bouillion and chopped up shrimp instead of lobster in the spicy tomato base soup.
hey man, can you do a few Mirliton recipes? THANKS
Where is the printed version? Dont see it
Awww nawww! You had me up to instant grits. If you go to all the trouble of cooking your sauce, then put it on instant grits.....
Mais I eat how I want. You do you. 👊🏻
😂😂😂😂😂😂
@@TheCajunNinja
PERIODT!
@@TheCajunNinja I know that's right.👊😎💯❤️
Well, you do you very well and I really like your videos. I ain’t gonna stop watching them, But, instant grits and not even any cheese melted in😅. God bless
Can I do this with crawfish tails Cajun ninja?
Sure!
FINALLY!!!
Yum! 😜
Do crawfish nachos! That would be an awesome dish!
❤❤👍😝🤪
I really like this version rather than the N.O. barbeque shrimp you see in many recipes. But, instant grits?
Yea Man! People hate on the instant, but it works. Especially for people who don’t like as gritty of a texture.
At the end of the day, do what makes ya happy. 😊👊🏻
@@TheCajunNinja That's cool. My dad's side don't think nothin of it (St. Martinville), but my mom's side smirked a little! (Winder GA)
So close I can smell it!!! 🤣
🗣COME THROUGH COUSIN!! 😋🧑🏼🍳♥️
❤❤❤❤
All these comments about dem instant grits can go straight to yknow where! He made his own shrimp stock for Rougarous sake! If y'all got a problem with da grits go cry to yo mama! She got ha Teton waiting for you chirren. Y'all go fais do-do somewhere with all that 🤣!
@cajunninja can you do a list of ingredients like you do your other videos? Hope I'm not asking for much. You are helping me taking a load off of my wife from cooking
Oh yes!
I’ll probably have it up soon.
Thanks sir. I will try to fix it on my off day from work.
Brother try this with Bob's Mill grits/polenta. Even those only take 6 minutes and you'll get twice the flavour.
John, they have 0mg of Sodium. I can assure the grit isn’t the flavor. It’s what you add to them. 😏👊🏻
@@TheCajunNinja I see your point. Take those Bob's polenta yellow grits and do a version of Zea's grits. You'll love that. Thanks man'
💥
To me, it’s a lot like your étouffée recipe
You took hours of time to cook the broth, to make the gravy...but then the instant grits? Everything was great until that...I will make this, only using stone ground white grits. It will be great, thanks for the recipe.
Cest bon@@@@ nous garder faim mon ami🙂🙂🙂☺ por Louisiane@
Stay Hungry my friend. 😏👊🏻
No such thing as Fresh Shrimp here in illinois it all stinks , literally 😭
What exactly are grits? Looks like porridge.
Its made from corn.
Never been a fan of shrimp and grits, more of a new orleans than Cajun thing. ... I much prefer making omelets or scrambled eggs with leftover seafood. Pretty shrimp though.
I've noticed all Cajun in Louisiana cooking is nothing but gumbo with a different twists. Etouffee is gumbo, jambalaya is gumbo with all the juice cooked into the rice everything has a roux. I've had shrimp and grits but it did not have any sausage in it. The sausage seems like Overkill but it does look delicious
Never use instant grits, that's what kids eat for breakfast. Use quick grits.
You shaved. Lol
Cooking shrimp for an hour? And instant grits? My man this is not OK
Those shrimp are over cooked …. You can tell by the way the tail curls up tight
You lost me at instant grits
Dude! Instant Grits?? Really??
Man you are are a good cook but WTF!!!! Instant grits????? Come on man! Try conecuh sausage. Why would you spend 2 hours making a sauce then use instants grits. And BTW a hint smoked Gouda cheese look it up.
I enjoy the videos, keep up,the good work.