Shrimp & Grits on the Kamado Joe Classic II

Chef Eric Gephart from Kamado Joe brings you his amazing, and award-winning, Shrimp & Grits recipe. Enjoy!
Full recipe: www.atbbq.com/thesauce/shrimp...
Grits: ansonmills.com/

[@billyhuddleston372]

Eric always does a nice job. Thanks for continuing to have him on the channel.

[@lafinitryder]

This not only looks so delicious, but I actually learned a few things in the video. Thank you for sharing your recipe and I can’t wait to try it.

[@ChefEricGephart]

One of my favorite dishes to share with friends. Thanks for watching. Chef Eric Gephart

[@FBM71]

Chef Tom Chef Eric, I absolutely appreciate the time and passion you each show. I'm so excited to attempt this recipe.

[@sniplock]

Amazing video. Thanks Chef Eric. You can never go wrong with well made Shrimp & Grits. Keep them coming!!

[@crunch3m]

HEY Eric ! Long Time no see !! We all miss you in Raleigh NC. We have sorely missed our gem of a restaurant Kamado Joe's and your wonderful tours of the kitchen and you Saturday classes!

[@GaShooter1]

Living in Savanah, GA this has been a staple my entire life but WOW you just kicked it up a 1000 notches. Great job!!!!!

[@2011hzw]

I have tried many of Eric's recipes. This one is a keeper for sure!

[@robarmstrong2494]

I've made this twice now and not only are the grits THE BEST I've every tasted, this is easily one of our top meals of all time. Absolutely delicious!

[@ryanfasone4144]

Where is the recipe? Did they post?

[@Theeightmilebend]

Gotta love Chefs !! Awesome recipe !

[@ivse9696]

Chef Eric, again a very nice dish. I like every dish you do on this channel 👍👍👍

[@ChefEricGephart]

THANKS HEAPS!!! Chef Eric Gephart

[@michaelohoulahan9678]

The best shrimp and grits I've ever had was at a small place called the Blue Marlin in Bradenton Beach. I've been looking for a recipe worth trying and this looks like the one that will work. Thanks for sharing, you and Tom really inspire me to give new recipes and techniques a go. Very informative and easy to follow. Thanks again.

[@ChefEricGephart]

Awesome! Thanks heap! Chef Eric Gephart

[@tomcleveland7973]

On my holiday list Chef Eric!

[@UhhIdontknow]

Damnnn look at the texture of those grits 😍 its all love

[@Paparoach-hc6il]

That looked wonderful. Thank you for sharing.

[@ChefEricGephart]

Thanks for watching. Chef Eric Gephart

[@ncg2360]

I am so hungry now! Great video...Thanks for sharing!

[@Gquebbqco]

Beautiful Bowl of good feelings!

[@ChefEricGephart]

Thanks heaps for watching. Chef Eric Gephart

[@weezerfan999]

All the dislikes are instant grit lovers

[@levivillars461]

Or Yankees who prefer oatmeal

[@jpgiii85]

@@jo.t8812 Polenta is coarse ground yellow corn and grits are fine ground white corn.

[@jpgiii85]

And of course Polenta has been documented as far back as 3000BC...grits just the 16th century...so stop being such a yank

[@TheCheat_1337]

No self respectin' Southerner uses instant grits...I take pride in my grits

[@scottrevere5368]

Daaaaaaamn that looks good! Great job explaining everything too.

[@paathimself]

Big fan of Chef Tom since finding this channel but the Chef Eric videos are awesome too. It’s clear this dude really loves what he does. Hey Chef Tom! How about some corned beef and cabbage next week??

[@PizzaHandhelds]

Wow very impressed with Kamado joes knowledge of proper execution. What a great resource to have on the show!

[@ericgephart8843]

nubslayer0 Nice, thanks for watching. Chef Eric Gephart

[@austinb3758]

Nothing better for my birthday than a new atbbq video.

[@ChefEricGephart]

Happy Birthday Austin!!! Chef Eric Gephart

[@austinb3758]

Spontaneous Combustion thank you

[@jordangarza1116]

Great video! Love the energy behind him. Feel like we wanna see yall do a calab or even a cook off🤔

[@RiverCityBBQ]

Man, I am making this soon! Awesome job!

[@ChefEricGephart]

Awesome! Keep us posted. Chef Eric Gephart

[@mikalmoore3480]

Chef Eric, I'm speechless.... When I make the trip to meet Chef Tom in person, you are demanded to crash the party. And bring some of those Carolina shrimp and grits. I'll provide the hunger!!!! You guys bring so much to the table. Thank you.. mm

[@GarretL757]

Can’t wait to make this, I can taste it already!

[@margaretkeays3434]

Very nice...like to give this a try!

[@ChefEricGephart]

Awesome, keep us posted. Chef Eric Gephart

[@jonathanwilliams1974]

This was a great recipe. Lots of ways to get creative with it too. For starters, instead of just adding water, make a shrimp stock with the tails from your shrimp and add that. It added a really nice shrimpy flavor to the grits. Also played around with the cheeses by subbing in a little Monterey jack for some of the cheddar...but its all based on preference. Lastly, the sauce was amazing...but REALLY butter heavy and rich. Great for a few bites, but not a larger portion IMO. I added some additional shrimp stock to make a little more sauce and to cut the richness. Then I thickened it up to preference with a little cornstarch/water slurry and adjusted seasoning including a little Old Bay. Will make this again and again with different tweaks.

[@wheelawake]

Chef Eric, you had a grouper and lobster dish with mashed potatoes at your wrightsville beach restaurant that I have missed for years! It was one of the best meals of my life! It would be amazing if you created a how to video for that recipe on the kamado joe! I bought a big joe kamado after seeing your tri tip video. Loving it! Great work!

[@rneustel388]

Chef Eric is really a fantastic teacher as is Chef Tom! It’s a good thing I don’t live in Wichita, Kansas-they’d either have to give me a job, or I’d be at that store every day!

[@robmetzger9955]

Looks awesome

[@chuckchalfant]

Yep, that's a keeper! Two things I judge southern and near ocean eateries by...1- Fish Tacos, 2- Shrimp and Grits. IF they cannot make their Shrimp and Grits like this I doubt I would ever go back! Well played Chef Eric!

[@Pardiini]

This recipe is very similar to Muqueca, a brazilian food! Great video

[@ChefEricGephart]

Awesome, I will check it out!!! Chef Eric Gephart

[@joelcarver8932]

Gonna have to try that butter sauce you made on some pasta.

[@robertrodgers1423]

Thanks Brother! I got your perspective.

[@wes.b.815]

I stinking love grits.... Tennessee boy in Montana...hi y'all

[@malonecustomdesigns]

Great video!!!

[@ChefEricGephart]

Awesome, thanks heaps for watching. Chef Eric Gephart

[@wyldsimon]

Interesting choice with the sriracha... but I made this today (except I used Texas Pete Hot Sauce, because that’s what I had)... fantastic!

[@carlashelden7447]

Looks amazing! My only question is what temp is the KJ running at for this recipe? I'm thinking maybe 350 or so? Thank you!

[@firepitli2696]

Can you guys do a corned beef recipe. Tried the pastrami and it was great but with St. Patrick's day coming up I would like to try a corned beef recipe from you guys.

[@tomwitner874]

I don't eat shrimp or grits but all these videos are awesome lol

[@ericgephart8843]

Tom Witner Nice, thanks for watching. Chef Eric Gephart

[@tomwitner874]

Eric Gephart No thank you for the awesome content

[@jpgiii85]

Wait, Chef Tom has an NPR radio show?

[@jamaze5642]

I think Eric is a great host and chef. 😊

[@ericgephart8843]

James Ambalada Thanks heaps and thanks for watching. Chef Eric Gephart

[@zeedevil4409]

Great share

[@rafar.sobreira8444]

Nice recipe guys, my sugestion is a grilled fish or smoked salmon :3

[@cameronwest7082]

Chef Tom, I have been struggling with beans at competitions for a while now. I would love to see your take on competition beans!

[@ericgephart8843]

Cameron West Great call! Chef Eric Gephart

[@spokehedz]

I'm installing one of these in my kitchen. Safety regs be darned!

[@ericgephart8843]

Alexander Borsi Nice, thanks for watching. Chef Eric Gephart

[@marquishoward9162]

Country Approved!

[@ChefEricGephart]

That's fantastic news! Chef Eric Gephart

[@mohammedbenderfouf9156]

Hey, Little question here can I use a stock instead of water ?

[@clarkaway]

Can we get the recipe written out? This looks amazing!

[@JuanGarcia-gx8kk]

www.atbbq.com/thesauce/seafood/shrimp-grits/

[@fadedpegasush7764]

Can't believe you made this and don't bring me any

[@calebsweeney5315]

@allthingsbbq can you do a smoked crackling pork belly for us that would be awesome? Like Hoodoo Brown BBQ in Connecticut.

[@ericgephart8843]

Caleb Sweeney Great thought. Chef Eric Gephart

[@samuelphillian1286]

Are y’all from the low country Carolina?

[@austinefc]

yaaaaaassssssssss

[@ChefEricGephart]

Awesome, thanks heaps for watching. Chef Eric Gephart

[@Heinous1]

Chef Tom! How about a whole hog/suckling pig on the Ys1500?

[@thedarqknight69]

I would be too scared to eat this because I would not be able too stop eating and I would want more and more.

[@rickross199]

I've yet to eat a grit that was in any way appealing. I'm thinking these might sway the tide. This dish looks fabulous.

[@ChefEricGephart]

Give it a go! This is my favorite way to serve the dish. Thanks for watching. Chef Eric Gephart

[@CircusHerse]

Damn..

[@ChefEricGephart]

Thanks heaps for watching. Chef Eric Gephart

[@Tubebrerry]

I wonder how this recipe compares to the bowl of shrimp and grits that some fisherman in South Carolina was eating for breakfast a hundred or so years ago before the sun came up and he headed out to sea.

[@sfdanceron1]

I ain't sharing, lol.

[@ChefEricGephart]

Ha! Love it. Thanks for watching. Chef Eric Gephart

[@TheLh71]

What are the exact amounts for all ingredients?

[@ChefEricGephart]

Coming soon! Thanks for watching. Chef Eric Gephart

[@italianrelic]

Ya we want recipe

[@alans6767]

"no self respecting southerner uses instant grits" Reminds me of the movie "My Cousin Vinny"

[@ericgephart8843]

ALAN S Nice, thanks for watching. Chef Eric Gephart

[@EnduroFuss]

Come on Eric you’re from North Carolina you know you gotta use Texas Pete and Neese’s Sausage in that sauce! Haha Looks good regardless.

[@ericgephart8843]

Pierce Fussell Nice! Thanks for watching. Chef Eric

[@Sir_Gonzo]

Australians: "what the fuck is grits?"

[@natedubbeld2470]

I just fell out of bed...

[@italianrelic]

What sriracha sauce did you use?

[@ericgephart8843]

italianrelic standard

[@brentwatson2448]

Full recipe?

[@ChefEricGephart]

On the way! Chef Eric Gephart

[@JuanGarcia-gx8kk]

www.atbbq.com/thesauce/seafood/shrimp-grits/

[@hatetoregister34]

My Cousin Vinny!

[@ericgephart8843]

Didrik Olsen Nice, thanks for watching. Chef Eric Gephart

[@Emmanation]

Please let me know about the amounts and measurements for recipe when you have a chance! It looks amazing!

[@johndawson2343]

Did I miss where to find Quantities?

[@JuanGarcia-gx8kk]

www.atbbq.com/thesauce/seafood/shrimp-grits/

[@lucasmathias1508]

Reduction seduction

[@ninjiropears]

The dislikes are from the plebs who use instant grits

[@ericgephart8843]

Alpha MemeKing Ha!

[@stoneyface65]

I’m gunna make it with instant grits.

[@fadedpegasush7764]

Mitch Clark there is special place in hell for people like you

[@jovan5397]

Great recipe, but ALWAYS season your food first (you don't have to add all) and the amount of sauce over the grits is kinda too much?

[@MikeKilo1969]

Absolutely delicious plate. I must say however, in a 500 degree pan you aren't sweating anything, you're cooking.

[@ericgephart8843]

Mike King Nice, thanks for watching. Chef Eric Gephart

[@robertsalazar8895]

Chef we've seen, give us recipe. How much of what? Looks good bro. Just asking.

[@JuanGarcia-gx8kk]

www.atbbq.com/thesauce/seafood/shrimp-grits/

[@Kou901]

Love to see sloppy joes made on a Kamado Joe

[@ChefEricGephart]

That's awesome! Chef Eric Gephart

[@TheHamadanners]

Community spoon

[@andybergman7009]

Is it just me or does this guy seem like he works on his Matthew McConauhey impersonation on a daily basis?

[@bampeebles3855]

All right all right all right

[@jasonbean7296]

" As falls Witicha, so falls Witicha Falls" :)

[@ChefEricGephart]

Thanks for watching. Chef Eric Gephart

[@walterrice5942]

So much acidity in those cast irons! Are you worried that all the seasoning just got destroyed after long slow simmers?

[@sethlaney630]

I'm gonna get fat as hell watching these videos!

[@grizzle273463]

instant grits are the best

[@ChefEricGephart]

Ha! Thanks for watching. Chef Eric Gephart

[@phlacoe]

Sriracha? If you're going to add someone else's product, shouldn't you add Tony's or something?

[@richj011]

Where's the andouille??

[@rueridge7597]

"when you think you have enough garlic add more garlic"??? That sounds like some wet back in a Tex-Mex restaurant in San Antonio with cilantro. Si Senor. I will make everything taste like nothing but cilantro

[@fadedpegasush7764]

Rus ridge agreed. You make the salt water first

[@robertsalazar8895]

Easy there bud. If you show up to a Mexican restaurant smell before you head in. Garlic is not to hard to smell. Maybe find a different place next time amigo. Mexican food is popular their in San Antonio.

[@Grogansweep14]

What the fuck are grits?

[@ekimfehc]

grits recipe seem good, but I don't think the sauce for the shrimp will do well. wheres the southern influence? sriacha in the sauce? naww

[@mafiaperformance]

I swear you say your southern.. You mentioned NOTHING about salting the water before you add the grits.. You messed up..

[@chefalbino]

ok, i don't really like how he cooks. bla,bla but , i am not impressed. chef tom, really can cook