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. ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast This week's video: Better Bolognese, Side, and testing 2 drink ideas for our upcoming cookbook! ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
Son was right about celery. LiL Dude impressed me when he topped off with hot sauce. I love a kid with a curious palate. You did good Parent Unit. lol.
@@jimbrennan1181 I usually make them for dinner. I've always been told it was originally a breakfast, but I don't like to work that hard so early in the morning, lol.
@ Grits featured prominently in the movie, especially around witness testimony about how long it takes to cook grits which tied into the “crime” timeline.
Fortunately I live in Charleston and get to use nothing but local wild shrimp right off the boats. Shrimp and grits are my most requested meal by family and friends. This recipe is the closest to my recipe. Your ingredients are totally up to you, but I have one important rule. No ingredient that will overpower the shrimp. Because my shrimp are local and fresh or fresh frozen, they don't need brining or anything. Maybe a bit of fresh lemon juice, but that is all.
I lived half my life in Charleston and shrimp and grits is the best with local shrimp. I always find myself adding copious amounts of hot sauce when I order it in restaurants, so I've taken to adding a jalapeno or fresno chili to the Trinity when I make it myself.
I'm just up the road in North Charleston. I use Andouille sausage when I make mine and a 4 to 1 ratio of liquid to grits. We have a very good selection of grits down here. I also use white cheddar.
Here from South Georgia coast. You need to do the grits in chicken stock, it is a game changer for grits, then add cream at the end when you add the cheese. Do cheddar and gouda. We do bacon but also do some smoked sausage of your choice.
You guys are such a hoot! So much fun. This looks amazing Jim! I think the bacon is a great option for the andouille, both would be great! Good one on the My Cousin Vinny line Tara!! lol. And a giant NO - you do NOT brow beat James into giving you a 10!!
I once stopped at a McDonalds in Macon, Georgia. I ordered a bacon, cheese and egg biscuit. Never before (or since) have I tasted such a delicious sandwich. Southern people have their own delicious ways of cooking.
I lived half my life in South Carolina and shrimp and grits has been my favourite dish for years. I've never found grits here in the UK, so I either have my mum ship me several boxes or I stock up on it myself when I go back to visit. Your recipe is very similar to mine except I add a jalapeno to the Trinity, I use turkey andouille instead of bacon fat and I cook the grits in vegetable broth. The UK fought a war with Argentina in the 1980s so I don't think I can find Argentine shrimp here 🤨
Son is spot on. I have made it many ways. I took don't like celery. I add a little bit of andoulle or chorizo with the bacon. Have also had good luck with instant grits
I do something VERY similar. It's a riff on crawfish étouffée made with shrimp. 1ea. red and green pepper per pound of shrimp and add bay leaves. I like making my own seasoning blends, but Dinosaur Cajun Foreplay is exactly what I want for this application. A parsley garnish elevates it.
I live in the Lowcountry - land of Shrimp and Grits - and I approve this video 😆 This is pretty much spot on. i use andouille and bacon. I do use half and half to make my grits and sharp white cheddar. I have a craving now 😄
Nothing like New Orleans Shrimp & Grits!! Another tasty recipe! I just made your smothered meatloaf the other day! Just as delicious as it was the last time!!
As a straddler of the ol' Mason/Dixon line, this is hilarious/comforting. James needs a seat on Hot Ones cuz he'd be bringing the 🔥comments. (p.s. My Mid-West mom practically disowned me when I went rogue and ordered grits in Gatlinburg, TN. LOL). BTW, I keep Hellmann's _and_ Duke's in my fridge 😜.
I bought the Al Copeland recipe book and biography. I now want to try his creole shrimp and cheese grits using andouille sausage. He uses clam juice, Worcester and marinara over the grits. Copeland was not a chef, rather a restraunteur and an entrepreneur. I think your recipe here is a great launching point. I like your cooking the shrimp first. The Copeland recipe steams the shrimp in the sauce.
Oh, golly. I need to make some this weekend. I don’t don’t use the bacon or sausage, but plenty of Tony’s Texas Pete or ThI Chili Sauce. You got us this time for sure.
In most of the South, shrimp and grits are made with bacon, not always celery or bell pepper. The entire South is not Cajun or Creole. Polenta has a finer grind than grits and the standard proportion on every bag of quality grits is 4:1. 5:1 is for polenta. If you use chicken broth rather than water with the grits you get a much richer flavor.
Being from back east originally, and growing up around Italian humor, it's impossible for me to see ANY mention of grits without thinking of "My Cousin Vinny." It's just not possible. Both the diner scene and the courtroom scene are going to play in my head for a few minutes almost like one of Pavlov's dogs. "Howda ya like your grits..regular, creamy or al dente?" "Just regular I guess."
Ground corn. Same as polenta more or less. I'm a born southerner and I like instant grits for breakfast with a poached egg, butter and maybe cheese. They are bland and need salt. Sometimes honey if I have it.
As someone from SC, you make yours exactly the same as mine except I don’t use milk in the grits and I don’t include celery. Celery is acceptable but not common (maybe in Louisiana.) To my family, milk wouldn’t be allowed. But yeah bacon is my preferred and I don’t want andouille personally.
I love the snarky looks from the "Taste Tester" < He knows his dad. As for frozen seafood, unless I'm real sure of the fish market, I prefer it frozen. If I'm in a fish market and am buying fresh seafood I ask about the "provenance" - how long it's been out of the ocean etc.
Lol, you’re Italian, you can’t help but say polenta. I’m surprised you didn’t use the creole trinity which is onion, green bell pepper and onion, and you might try yellow grits next time. This looks tasty Jim, and James gave it an 8 which is not bad, not bad at all😉. It’s a great dish, one of my favorites being from the South. I agree, the Argentine shrimp, much better texture and taste wise. Great job, thank you Jim, James and Tara…what a team!👍💕🎃
The moral of the story is go to the outer banks. I think I know where you ate. I don’t like grits but the outer banks and a BBQ place in Phoenix serves a jalapeno grits that change the mind.
This is definitely something I'm going to make hopefully this weekend but I will use andouille sausage. I love your son. What a sweetheart. I can't get an answer to the question what happened to your podcast? I really miss the two of you. Is your podcast coming back?
i ABSOLUTELY LOVE SHRIMP N GRITS now..TO EACH THEIR OWN...but if i was going to make it and SINCE THE SHRIMP ARE THE SHOW FACTOR OF THE DISH.... 1 id use seafood broth....2. MAYBE.. A VERY LIGHT....dusting of ole bay.... 3 no bacon.. id use butter only. trindity is fine, but less onion....since everything is so quick to make id use quick grits and cook them last and use the shrimp juices/seafood broth into the grits.. to enhance the seafood flavor. and yes im from northern maine lolol. when it comes to seafood i want to taste it not buried in seasoning and stronger flavors in the dish.....esp for the costs of it or any meats..i want it to be mainstay through out and you can DEF KNOW...your got the FULL FLAVOR if the meats/seafoods over all. GREAT JOB !!! POOR JAMES ...hes got a hard job!!!!
I feel like you just watch my search history and then make a video a day or two later.... this... chicken picatta. I feel like we need to have a conversation about this lol
Your new york is showing with your grits know how. the only grits to buy is palmetto from South Carolina here in the south. it's the core of shrimp and grits.
I love bacon, but I don’t love it added into other things, so I do understand the liking of the andouille in this dish. (Yes, it is rather irrational, I know)
You might want to indicate what type of grits you are using. There are the regular grits, quick grits, and another one I can't think of the name. You definitely don't cook them the same
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.
▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast This week's video: Better Bolognese, Side, and testing 2 drink ideas for our upcoming cookbook!
▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
Nothing better than a Sip and Feast video to end the month.
Too Right!🍤
I will be making his roast beef this weekend his recipes never disappoint amazing
Always listen to James😊 Great video, tfs.
Son was right about celery. LiL Dude impressed me when he topped off with hot sauce. I love a kid with a curious palate. You did good Parent Unit. lol.
I live in the South and this recipe is spot on. The only thing I do differently is to add a diced, seeded jalapeno or two.
When do you normally eat Shrimp & Grits? I like them for breakfast, brunch, or lunch.
Shrimp and grits is an all purpose meal :)
Oh 👍
@@jimbrennan1181 I usually make them for dinner. I've always been told it was originally a breakfast, but I don't like to work that hard so early in the morning, lol.
@@Daithlee Absolutely!
Instant recognition on the line from My Cousin Vinny! 😊 One of my favorite movies of all time.
“What’ll you have?”
…
“Breakfast.”
Funny, I just made a "Vinny" reference before I even started watching the full video!
@ Grits featured prominently in the movie, especially around witness testimony about how long it takes to cook grits which tied into the “crime” timeline.
I like it when you guys have different opinions and discuss! We can respect the taste tester's opinion but I always enjoy hearing your defense too 😁
Almost 1 million subs man. That’s awesome. You deserve it. Really enjoy your channel
Thanks so much. 🙏
Fortunately I live in Charleston and get to use nothing but local wild shrimp right off the boats. Shrimp and grits are my most requested meal by family and friends. This recipe is the closest to my recipe. Your ingredients are totally up to you, but I have one important rule. No ingredient that will overpower the shrimp. Because my shrimp are local and fresh or fresh frozen, they don't need brining or anything. Maybe a bit of fresh lemon juice, but that is all.
Where do you get them from? We live in Augusta and it doesn't take long to get there.
Stone ground grits. I'm just up the coast from you and agree with your assessment.
I lived half my life in Charleston and shrimp and grits is the best with local shrimp. I always find myself adding copious amounts of hot sauce when I order it in restaurants, so I've taken to adding a jalapeno or fresno chili to the Trinity when I make it myself.
I'm just up the road in North Charleston. I use Andouille sausage when I make mine and a 4 to 1 ratio of liquid to grits. We have a very good selection of grits down here. I also use white cheddar.
"This is what an 8 looks like" ROLOL!!!!! It looks just wonderful Chef..Don't know how it tastes but you get a 10 from me...
Here from South Georgia coast. You need to do the grits in chicken stock, it is a game changer for grits, then add cream at the end when you add the cheese. Do cheddar and gouda. We do bacon but also do some smoked sausage of your choice.
You guys are such a hoot! So much fun.
This looks amazing Jim! I think the bacon is a great option for the andouille, both would be great!
Good one on the My Cousin Vinny line Tara!! lol.
And a giant NO - you do NOT brow beat James into giving you a 10!!
Thanks so much! I think Tara knows every line to that movie lol
Excellent video as usual. 😊 Love the banter. James is a scene stealer . 😄👍
Deliciousness! My recipe includes a teaspoon of tomato paste with trinity for color & extra flavor.
I once stopped at a McDonalds in Macon, Georgia. I ordered a bacon, cheese and egg biscuit. Never before (or since) have I tasted such a delicious sandwich. Southern people have their own delicious ways of cooking.
I lived half my life in South Carolina and shrimp and grits has been my favourite dish for years. I've never found grits here in the UK, so I either have my mum ship me several boxes or I stock up on it myself when I go back to visit. Your recipe is very similar to mine except I add a jalapeno to the Trinity, I use turkey andouille instead of bacon fat and I cook the grits in vegetable broth.
The UK fought a war with Argentina in the 1980s so I don't think I can find Argentine shrimp here 🤨
I loved the look that James gave the camera when you said to always trust him.
With James on this even though I haven't made this recipe yet. Andouille has to be the way to go but yes to celery
Agree on the andouille over bacon, but my wife is vegetarian (pescatarian?), so no walking meat. She takes a lot of the fun out of cooking.😂❤
The piccata came out good. Not too lemony. I was gonna make the goulash again, but I might make this instead.
Son is spot on. I have made it many ways. I took don't like celery. I add a little bit of andoulle or chorizo with the bacon. Have also had good luck with instant grits
I do something VERY similar. It's a riff on crawfish étouffée made with shrimp. 1ea. red and green pepper per pound of shrimp and add bay leaves. I like making my own seasoning blends, but Dinosaur Cajun Foreplay is exactly what I want for this application. A parsley garnish elevates it.
TIP: Instead of hot sauce put Chili Crisp Oil on top its amazing!!
Omg, this looks so rich and creamy! Perfect for a cozy dinner night
The seafood at the OBX is outstanding. Your son has impeccable taste and it's impressive that he likes hot sauce.
I live in the Lowcountry - land of Shrimp and Grits - and I approve this video 😆 This is pretty much spot on. i use andouille and bacon. I do use half and half to make my grits and sharp white cheddar. I have a craving now 😄
Thanks so much!
We always said Tony Sa-sure-ee's, but just Tony's works as well :)
Sa as in cat
I find Slap Ya Mama to be REALLY salty but great flavor.
Slap Ya Mama make a low sodium one now.
I love creamy, cheesy grits, andouille and fresh shrimp...I eat this for breakfast when I visit the Outer Banks...love this meal.
Sounds like a really delicious combo 🤤
Yay! Haven't even watched it and I'm 100% in! I've been wanting to make this!
You deserve 1 million subscribes
Nothing like New Orleans Shrimp & Grits!! Another tasty recipe! I just made your smothered meatloaf the other day! Just as delicious as it was the last time!!
As a straddler of the ol' Mason/Dixon line, this is hilarious/comforting. James needs a seat on Hot Ones cuz he'd be bringing the 🔥comments. (p.s. My Mid-West mom practically disowned me when I went rogue and ordered grits in Gatlinburg, TN. LOL). BTW, I keep Hellmann's _and_ Duke's in my fridge 😜.
First time I had shrimp and grits was in a little place outside New Orleans. I almost ate a 2nd bowl and the first was huge. I'm gonna tear this up!!!
I bought the Al Copeland recipe book and biography. I now want to try his creole shrimp and cheese grits using andouille sausage. He uses clam juice, Worcester and marinara over the grits.
Copeland was not a chef, rather a restraunteur and an entrepreneur.
I think your recipe here is a great launching point. I like your cooking the shrimp first. The Copeland recipe steams the shrimp in the sauce.
I’m fortunate I can go to my local fish monger for our local shrimp! Love your recipe!
Oh, golly. I need to make some this weekend. I don’t don’t use the bacon or sausage, but plenty of Tony’s Texas Pete or ThI Chili Sauce. You got us this time for sure.
In most of the South, shrimp and grits are made with bacon, not always celery or bell pepper. The entire South is not Cajun or Creole. Polenta has a finer grind than grits and the standard proportion on every bag of quality grits is 4:1. 5:1 is for polenta. If you use chicken broth rather than water with the grits you get a much richer flavor.
I've actually taken the shells from the shrimp and made shrimp stock to use instead of water...it's really good.
True, not everyone was lucky enough to be born Cajun ! Lol. ;)
Love cheesy grits with the shrimp.
Sure I heard of it. I just never actually seen a grit before.
Same
Stoneground grits makes a difference, you have to cook a lot longer. Looks really good !
Looks great. We are so lucky to live where we can get good US caught shrimp fresh off the boat.
Perfect! I'm supposed to make this for Thanksgiving.
I LOVE!!meatwater grits! Grits cooked in stock, and then sometimes fried. I kno its not the norm but am lactose intolerant
Love the Argentine Red shrimp!
Being from back east originally, and growing up around Italian humor, it's impossible for me to see ANY mention of grits without thinking of "My Cousin Vinny." It's just not possible.
Both the diner scene and the courtroom scene are going to play in my head for a few minutes almost like one of Pavlov's dogs.
"Howda ya like your grits..regular, creamy or al dente?"
"Just regular I guess."
looks delicious!
My man on an absolute tear lately! Bring on the comforts!
Yum!! Looks delish. Every where I’ve had it so spicy I can’t eat it.
Thank you
Excuse my ignorance, what are Grits we don't have them here in the uk
You can use polenta instead. They are very similar.
Ground corn. Same as polenta more or less. I'm a born southerner and I like instant grits for breakfast with a poached egg, butter and maybe cheese. They are bland and need salt. Sometimes honey if I have it.
Oh, golly. I need to get back to Hampton Roads, Virginia for shrimp and grits with fresh shrimp.
Don't think we have grits in the UK but I wonder if this would work with mashed potato?
You can, but I'd suggest using polenta.
As someone from SC, you make yours exactly the same as mine except I don’t use milk in the grits and I don’t include celery. Celery is acceptable but not common (maybe in Louisiana.) To my family, milk wouldn’t be allowed. But yeah bacon is my preferred and I don’t want andouille personally.
Grits the authentic Long Island way! 🎉
lol
My Cousin Vinny is the greatest comedy of all time. Get it watched again, mate!
Thank you.
Aye, when he put hot sauce on it....! He a real one for that!
James cracks me up 😂😂😂
I love the snarky looks from the "Taste Tester" < He knows his dad. As for frozen seafood, unless I'm real sure of the fish market, I prefer it frozen. If I'm in a fish market and am buying fresh seafood I ask about the "provenance" - how long it's been out of the ocean etc.
Lol, you’re Italian, you can’t help but say polenta. I’m surprised you didn’t use the creole trinity which is onion, green bell pepper and onion, and you might try yellow grits next time. This looks tasty Jim, and James gave it an 8 which is not bad, not bad at all😉. It’s a great dish, one of my favorites being from the South. I agree, the Argentine shrimp, much better texture and taste wise. Great job, thank you Jim, James and Tara…what a team!👍💕🎃
Your son threw on hot sauce and wished it was sausage then bacon. I think he is spot on. 👍
"Magic Grits" indeed!
15:05 Taste tester: "That other one had so much flavor and now I taste celery and green onions so much."
James: 😮
Grits got to be cooked all the way.
The moral of the story is go to the outer banks. I think I know where you ate. I don’t like grits but the outer banks and a BBQ place in Phoenix serves a jalapeno grits that change the mind.
I want a plate of that so badly! It looks like a 10 to me.
This is definitely something I'm going to make hopefully this weekend but I will use andouille sausage. I love your son. What a sweetheart.
I can't get an answer to the question what happened to your podcast? I really miss the two of you. Is your podcast coming back?
I start corn meal in cold water. No lumps.
Sure, sure, I've heard of grits, I just never actually seen a grit before
If you heard of polenta then you heard of grits. They are essentially the same.
@@williamfiles6661 That's a line from the movie My Cousin Vinny if ya know ya know lol
Even folks in LA can’t say the name…my very Cajun mother-in-law just calls it “Tony’s”😂
i ABSOLUTELY LOVE SHRIMP N GRITS now..TO EACH THEIR OWN...but if i was going to make it and SINCE THE SHRIMP ARE THE SHOW FACTOR OF THE DISH.... 1 id use seafood broth....2. MAYBE.. A VERY LIGHT....dusting of ole bay.... 3 no bacon.. id use butter only. trindity is fine, but less onion....since everything is so quick to make id use quick grits and cook them last and use the shrimp juices/seafood broth into the grits.. to enhance the seafood flavor. and yes im from northern maine lolol. when it comes to seafood i want to taste it not buried in seasoning and stronger flavors in the dish.....esp for the costs of it or any meats..i want it to be mainstay through out and you can DEF KNOW...your got the FULL FLAVOR if the meats/seafoods over all. GREAT JOB !!! POOR JAMES ...hes got a hard job!!!!
Question, bear in mind euro guy here. Grits is not a common Euro continent thing.. is it comparable to polenta? grits is grounded corn I think....
Yes, both are made from corn.
I feel like you just watch my search history and then make a video a day or two later.... this... chicken picatta. I feel like we need to have a conversation about this lol
Thanks. This is traditional famine food for the Coastal South. The online chefs who try to jazz it up are out of line.
Noooooo! Our favorite!
Hell yeah.
James is right. No celery in the shrimp gravy.
Your new york is showing with your grits know how. the only grits to buy is palmetto from South Carolina here in the south. it's the core of shrimp and grits.
do grits reheat well? never made this stuff. Looks phenomenal!
They solidify as they cool so it's best to eat them right away.
Nope.
I immediately thought of My Cousin Vinny too 😅😅
How did you know I was going to make shrimp and grits tonight
“An-dwee” is how the sausage is pronounced.
Ooh ooh this recipe substitute with polenta no celery and langostino😮
You should have used Farina😮
What is the difference between Polenta and grits?
Not much, how you grind the corn pretty much
Definitely, leave the tails on the 🍤
My Cousin Vinny
I love bacon, but I don’t love it added into other things, so I do understand the liking of the andouille in this dish. (Yes, it is rather irrational, I know)
oh you definitely do try to beat him into a better score. Its always hilarious
You might want to indicate what type of grits you are using. There are the regular grits, quick grits, and another one I can't think of the name. You definitely don't cook them the same
Lol. WHY do so many people not like celery? I never got that.
Yep, no no no celery!
make mine the same but never used B Soda. what does it do?
I had to google what grits are lol we don't have that where I am.
Grits ?
You really need to tell us what grits are.
There are two kinds of people: those who love grits and those who loathe them. I can't stand them. Save your shrimp for gumbo.
No self-respecting southerner uses instant grits!!
I’m sorry but what is “grits” 🤷♀️ Hope I’m not rude to ask 😊
What does this kid know about taste discernment. He is a KID. James has too much power. He is not an adult.