How I Make Easy Delicious Shrimp and Grits

[@SipandFeast]

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/

[@bernsbruce2340]

Nothing better than a Sip and Feast video to end the month.

[@carolwoodward6141]

Too Right!🍤

[@chrisann144]

I will be making his roast beef this weekend his recipes never disappoint amazing

[@jdbjr3314]

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.

[@troychristman5662]

From Jacksonville. Agreed 100%

[@ramencurry6672]

I had a shrimp and grits in Atlanta at a hotel. Very simple. Just a bowl of grits with a couple pieces of high quality shrimp and a couple small pieces of andouille sausage. For me it was the best version because the grits were so high quality. Minimum ingredients, nothing fancy, not much meat and more focus on the high quality grits. It felt like a great Italian food design. Best version for me

[@daunn8456]

Thanks for the stock hint in the grits sounds like a winner

[@frankweskamp4981]

You could always make a shrimp stock from the shells too. Only takes about 10 minutes

[@jeffforbess6802]

Shrimp stock wouldn’t clash with the shrimp.

[@SE013]

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 😁

[@RumorHazi]

“That’s because a Yankee made it!” Love that Tara! Telling it like it is!

[@RolloTonéBrownTown]

Are Alaskans super yankees??

[@toxicninjagaming]

Almost 1 million subs man. That’s awesome. You deserve it. Really enjoy your channel

[@SipandFeast]

Thanks so much. 🙏

[@mflournoy2971]

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.

[@johnnyk4551]

If James does any cooking - dad better be the taste tester! He’s really keeping you on your toes..I love that!

[@metalgamer9647]

I love how you walk in from the other room when the video starts. Always gives me a good chuckle.

[@loridoyle3591]

One of the reasons I love your videos is that James doesn’t always love your food. REALITY! We may cook a delicious meal, but often our kids are not as impressed!! 😂❤

[@Jrad0623]

"Not everything has to be super flavorful" is the best line of the year! Sorta flavorful is OK! Love the videos!

[@BCSpecht89]

Instant recognition on the line from My Cousin Vinny! 😊 One of my favorite movies of all time.

[@carolwoodward6141]

“What’ll you have?” … “Breakfast.”

[@dirkclarke2372]

Funny, I just made a "Vinny" reference before I even started watching the full video!

[@carolwoodward6141]

@ Grits featured prominently in the movie, especially around witness testimony about how long it takes to cook grits which tied into the “crime” timeline.

[@dirkclarke2372]

@carolwoodward6141 it's sooo funny how this has delved into a commentary on a classic movie.

[@carolwoodward6141]

@ Happily, so.

[@MarieByrne-ci8lh]

I really love watching this channel..thank you. It's really enjoyable and very informative. It's so relaxing to watch and it's alway gas with James at the end!

[@frankieaddams3937]

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.

[@ellenmadsen7308]

It’s called lard.

[@ramencurry6672]

I think you got lucky. I moved to Georgia and to be realistic, southern food in the south has declined and it’s mostly chain restaurants. You don’t see as many mom and pop restaurants like in the Northeast like New Jersey/ New York area. Most southern food here in the south isn’t that good but occasionally you can find good stuff especially in Nashville

[@judmorrison68]

Thank you. We are very proud of our food.

[@lyndapongracz6347]

I like that James thinks independently and isn't swayed by the fact that it's his dad making these dishes. I'd be inclined to take his advice!

[@TheWellnessCuess]

Thats has to be the best looking shrimp and grits I have ever seen ! ⭐

[@jeffforbess6802]

Have it in New Orleans, at Commander’s Palace, Brennan’s, or another classic restaurant there (70 years old at least).

[@downingkris7921]

"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...

[@lizhutchison1130]

I love your show, and I’m looking forward to the next recipe. Cook on!

[@_SurferGeek_]

Very much like Shrimp Étouffée. Looks like an easy meal and I'm going to try it this weekend. I live near Mayport (Jacksonville), FL and always get our shrimp right off the boat. So much better.

[@vikithomasson7772]

Etouffee came to my mind too!! It’s one of my favorite to cook and eat!

[@nathanstevens9783]

Bet that school bus driver wants some too! Great technique... love your show. I enjoy that you don't go on about ingredients. You are straight to the point, and I like that.

[@italiana626sc]

Look at this New Yorker making a Southern staple! Here in the Lowcountry, shrimp and grits are a religion!

[@bobg9597]

I like how you roll up your sleeves while you ask him if you "brow beat" him. love the videos

[@RThorne0560]

I made this tonight and it was amazing. I followed your recipe to the letter and it turned out perfectly! Thanks for another winning recipe!

[@purleybaker]

I have had this on my list of things to try for a very long time. This approach looks perfect. Thanks.

[@Carmella64]

Excellent video as usual. 😊 Love the banter. James is a scene stealer . 😄👍

[@ajaxf1560]

ive always felt intimadated by what is apparently a simple dish so thanks for showing this one. also as a new dad and aware of how picky kids can be about food, I hope my son is half as interested in my cooking as yours! i feel he is very balanced and honest with good feedback each time

[@janetp5956]

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!!

[@SipandFeast]

Thanks so much! I think Tara knows every line to that movie lol

[@janellek21]

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 🤨

[@user-cn5wv6mf4g]

That looks amazing! Shrimp and grits are one of my favorite dishes!

[@R27035]

You deserve 1 million subscribes

[@Bean-sz7sr]

I came across your channel a few months ago and really enjoy watching your videos. James does a great job and the way you three work together is also nice to see. Nice 8! 😂

[@esmeralda-yo8sl]

I did not know what grits was, but when you said, polenta, I got it. The dish looks phenomenal, I really have to try it. I don’t like celery, so I would leave that out. Loved this recipe.

[@ripw1]

Love the honesty in these videos and yes, I will be trying to make this at home!

[@KeithSansevere]

I legit LOL'd when Jim said he wasn't impressed by the dish when he had it at the restaurant and the taste tester's glance at the camera spoke volumes 🤣

[@rank1839]

The piccata came out good. Not too lemony. I was gonna make the goulash again, but I might make this instead.

[@ShawhanFarms]

Omg, this looks so rich and creamy! Perfect for a cozy dinner night

[@etherdog]

Jim, before you season your shrimp, in this instance, mix your baking soda with the spice blend and any other dry ingredients (e.g., if you were to use zest) THEN apply it to the shrimp. You will get a more homogeneous coating.

[@juditharrington3502]

I love creamy, cheesy grits, andouille and fresh shrimp...I eat this for breakfast when I visit the Outer Banks...love this meal.

[@KarinBornVienna]

Sounds like a really delicious combo 🤤

[@bice-w9t]

Always listen to James😊 Great video, tfs.

[@ronmartinez2766]

We've lived and travelled all over the Gulf Coast for the past 40 years, and by a country mile the best and tastiest shrimp and grits recipe ever is the Grits YaYa at the Fish House Marina in downtown Pensacola, FL. If you are ever near there, go get it! You will be glad you did. This recipe here is good, but lacking the 1/2 pound of bacon and smoked gouda cheese. Makes a huge difference.

[@Fedz84x]

TIP: Instead of hot sauce put Chili Crisp Oil on top its amazing!!

[@63ah1275]

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.

[@nancycarney]

If shrimp & grits is on the menu along with fried green tomatoes, I will order. My first was in New Orleans several years ago. Got to have hot sauce.

[@ElCid70]

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.

[@bonnieweeks7601]

Where do you get them from? We live in Augusta and it doesn't take long to get there.

[@Onepinkflamingo]

Stone ground grits. I'm just up the coast from you and agree with your assessment.

[@janellek21]

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.

[@zeke7142003]

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.

[@404goldie7]

SC here too and this started as a simple dish for poor people as you know, I agree keep it simple. Though I might add a little tomato paste and a splash of white wine.....no cheese in the grits....no andouille. People can add whatever suits them, and even Yankees can make Shrimp and Grits and they will taste good.

[@VegasPokerNomad]

Thank you, Tara. Every video involving grits needs to mention that line from the movie.

[@cirrus820travelers9]

Deliciousness! My recipe includes a teaspoon of tomato paste with trinity for color & extra flavor.

[@jessieferguson7500]

Yay! Haven't even watched it and I'm 100% in! I've been wanting to make this!

[@davidrosser995]

Your son threw on hot sauce and wished it was sausage then bacon. I think he is spot on. 👍

[@bierbrauer11]

I’ve never much cared for grits, probably because they were horribly prepared. I’m gonna have to give yours a go!!

[@dpelpal]

The instant ones really suck compared to the ones that require longer cooking!

[@seaeagle8976]

I agree with you about the Argentine shrimp-if you have to use frozen shrimp, get these-they are amazing.

[@jaquestraw1]

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

[@63ah1275]

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.😂❤

[@carolwoodward6141]

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.

[@michaelangelich2614]

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

[@andrewswink5825]

Guys, LOVE the channel. The ONLY suggestion I can make is somehow post a link for printing or reading the recipes you post.

[@YellowJeep]

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.

[@jimbrennan1181]

When do you normally eat Shrimp & Grits? I like them for breakfast, brunch, or lunch.

[@Daithlee]

Shrimp and grits is an all purpose meal :)

[@carolwoodward6141]

Oh 👍

[@YellowJeep]

@@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.

[@YellowJeep]

@@Daithlee Absolutely!

[@NipItInTheBud100]

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!!

[@deniseheins2133]

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 😄

[@SipandFeast]

Thanks so much!

[@wpherigo1]

Your son reminds me of my son in some ways. I’ve spoiled him with good food such that he doesn’t recognize it is good food because it’s not better than the last time he had it. The lesson my son needs to learn is that it’s hard to make good food and being satisfied with ok food is a valuable trait to have. Good food is the exception in most places.

[@ivanthetj]

We always said Tony Sa-sure-ee's, but just Tony's works as well :)

[@ivanthetj]

Sa as in cat

[@robakers5292]

Somebody that cooks is always harder on their self but a good job on cooking what you did and a good job with your son as a taster

[@MichaelKilby]

The first time I had shrimp and grits. OMG. Can’t wait to try your recipe. We tried the shrimp from Argentina and COSTCO and didn’t like the texture. Maybe we need to try it again. Thanks for the videos.

[@Joe_Murphy-REV_Realty]

Here in Florida, we use Gouda cheese in the grits. It's fantastic!! Give it a try.

[@annunacky4463]

To speed up grits, you can add more hot water and kick the heat up. They’ll soften faster as the water evaporates.

[@maverickattacks7414]

Love that the little guy is out there ordering andouille shrimp and grits at restaurants.

[@tomthalon8956]

The seafood at the OBX is outstanding. Your son has impeccable taste and it's impressive that he likes hot sauce.

[@gregblackmon2]

loved this one.

[@carolwarn7497]

I LOVE!!meatwater grits! Grits cooked in stock, and then sometimes fried. I kno its not the norm but am lactose intolerant

[@lorraineciarletta4690]

I love that he’s honest… this way I know the dish is good, and it just needs a bit more spice, and a little andouille, and then it would be great.

[@corgiowner436]

I find Slap Ya Mama to be REALLY salty but great flavor.

[@StarTraveler649]

Slap Ya Mama make a low sodium one now.

[@angelandrew6178]

I’m fortunate I can go to my local fish monger for our local shrimp! Love your recipe!

[@LYLEWOLD]

Tara coming in with the "My Cousin Vinny" reference, "regular, creamy or al dente?". Love it "I'm sorry, I was way over here. Did you say you're a fast cook!? We're these magic grits?" LOL

[@jscottxiii]

My man on an absolute tear lately! Bring on the comforts!

[@m.theresa1385]

Awesomeness! Shrimp coming out of the freezer now, I’ll make polenta instead of grits - Fishy Friday done! Perfection! Thanks for the idea (I’m skipping the bacon today :))

[@graciemason1]

I’m laughing the whole time James is saying the other one is better he’s licking this plate clean. Reminds me so much of my 12 year old son 😊

[@lesdmark]

My Cousin Vinnie is a masterpiece of modern cinema.

[@jnorth3341]

Perfect timing, I just got a couple pounds of 13/15 shrimp that were on a very good sale and it's too late in the year to be grilling up here.

[@Babbajune]

I love shrimp and grits and this looks like a great recipe. Like James, there is just something about how they make it in the “low country” areas of the USA that makes it incomparable. The plate was clean though. 😂❤

[@jacobhowerton3379]

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!!!

[@midhudsonmarketing6484]

Jim, I'm back to ask you something. Last night Kamala came on and asked so sweetly for a donation. I love her so much. We've donated repeatedly. My question...are they just following my cookies or did you allow them to advertise ? If you did, it makes your channel even that much more desirable to me. And I also wanted to send you my sympathy for our beloved Yankees who came pretty close this year. Since you live in the NY Metro area, I expect you and Tara support the candidate who will bring us the best life going forward. I hope so! Thanks. - Marilyn

[@dpelpal]

100%

[@midhudsonmarketing6484]

@@dpelpal ❤

[@jonathonkiner7415]

Perfect! I'm supposed to make this for Thanksgiving.

[@gingertunstall7739]

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.

[@scpatl4now]

I've actually taken the shells from the shrimp and made shrimp stock to use instead of water...it's really good.

[@StarTraveler649]

True, not everyone was lucky enough to be born Cajun ! Lol. ;)

[@Daithlee]

Aye, when he put hot sauce on it....! He a real one for that!

[@spitre5456]

FYI to viewers, Tony Chachere seasoning is salty and not very spicy, Slap ya Mama is spicy with less salt. Probably best to make your own, controlling the salt and spice to your taste. Living in south La, local shrimp are easy to acquire and preferable for my palate. Love this recipe, such a great, southern comfort dish.

[@GeorgeWTush]

Grits the authentic Long Island way! 🎉

[@SipandFeast]

lol

[@Gdwmartin]

Made this tonight for supper, it was wonderful. I couldn't get grits so I made a creamy cheesey polenta instead.

[@chrisann144]

James cracks me up 😂😂😂

[@gracelandone]

Thinking maybe if you can interest James with a drum set he could give you a Buh-dum-bum-ching for “gritty grits”. And James has discovered that anything, everything, is improved with Louisiana hot sauce.

[@crystalrowan]

As a southerner, I was cracking up at the rating discussion, lol. I live in NE FL where shrimp is a way of life. Our shrimp and grits aren't necessarily always Cajun style so I'm actually more partial to a version without the sausage (I find the intense sausage flavor overpowers the cheese grits and the shrimp). I'll be making your recipe tomorrow (though my husband hates bell pepper so I'll probably sub in some jalapeno). :)

[@bschrand]

Love your channel. Keep it up.

[@kevinfestner6126]

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.

[@cumberlandquiltchic1]

Stoneground grits makes a difference, you have to cook a lot longer. Looks really good !

[@bmeclipse]

Texan here and huge Cajun fan and user of the product. It’s Tony Sa-shur-eez.

[@calliecatherwood1770]

Awesome show!

[@chrissolace]

😂 Yeah sometimes I don’t want a dish too overpoweringly flavorful, other times I do. And I totally get just preferring restaurant food sometimes-just like how I get that just because it isn’t a 10 doesn’t mean you won’t finish it 😂

[@JDTee79]

The restaurant probably put a cup of butter in the grits. It’s all good bro. My family has been loving the recipes. Roast beef was awesome!!!!

[@phil2u48]

Yep. I live in N.C. and we like andouille sausage in our shrimp n grits. I’m fortunate that I live near a real mill that turns out the best grits I have ever had; they do take about 50 minutes to cook. Edit: I’m not sure polenta is the same. True grits are made from hominy, not simply dried corn.

[@StarTraveler649]

Looks great. We are so lucky to live where we can get good US caught shrimp fresh off the boat.

[@TheSweetnsalty1]

Love cheesy grits with the shrimp.

[@ineedajag]

Yum!! Looks delish. Every where I’ve had it so spicy I can’t eat it.

[@parthoroy9141]

"Magic Grits" indeed!