Tiffany Derry's Shrimp and Jalapeño Cheddar Grits | Worst Cooks in America | Food Network

[@angelameredith4132]

Wow!! Great presentation!! Looks delicious

[@Healthysometimes_foodie]

Tiff is amazing! So glad to see her on here !! She killed it on top chef

[@ohwowoh7281]

She’s a great teacher! Please bring her back!

[@allentrice1547]

I never knew about Tiffany Derry before but great cooking. 🍳❤

[@dimyrecipes]

Amazing recipe. It looks so tasty!

[@nataliemscrzysxycoolharris]

You gotta continuously stir those grits because they will lump on you 😮.

[@Wiantjie1989]

I live in South Africa where Grits or Maize porridge is a staple food source in the WHOLE country and we have a trick we use so that you don't have to stir it the whole time. First: you put your grits in a boal and then you put cold water or cold milk or cold half n half what ever liquid you're using into it and mix it the amount of liquid needed depends on the quantity of grits you making. Second: put water in a pot or milk and water or just milk or half and half what ever liquid you gonna use, bring it to the boil add salt to the liquid and right before you add your grits you turn the stove down to its lowest heat. Three: very quickly add in the grits and cold liquid mixture to the hot liquid mix in the pot and using a whisk you wisk while putting 8n the grits and as soon as you don't see any lumps you put the lid on and let it gentle cook for 20min then turn the heat off and leave it with the lid on for another 10min. Then after the 10min is up you add in all the other flavors you want like herbs or butter or cheese or what ever. And the rule is if you like stiff grits use less liquid and runny grits use more liquid it all depends on taste. Hope this helps 😁😁

[@arctic5177]

@@Wiantjie1989 Can you elaborate on the amount of liquid you put in the bowl? If the instructions call for 1/4 cup of grits to 1 cup of liquid, do you put the full amount of liquid in the pot or do you subtract the amount of liquid you used to cover the grits from the amount you put in the pot? Also, do you use just enough liquid to cover the grits when they're in the bowl or more?

[@Wiantjie1989]

@@arctic5177 1 cup grits poor into a boal then add one cup cold water to the grits and mix until smooth then add 3 cups of water to a pot or you can add 1 cup water, one cup milk and one cup half and half or one cup of cream bring to a boil then add one teaspoon of salt then give that grits with the one cup of cold water a good mix again and just before you add it to the boiling mixture turn your stove down to the lowest it can go then add the mix to the boiling mix and wisk for about a minute until you don't see lumps anymore then you put the lid on the pot and leave it for 20min. After 20min turn the heat off and leave the lid on for another 10min after that you can take the lid off and add cheese and butter or what ever you want. And if you want to make a lot you just double everything like 2 cups of grits and 2 cups cold water and 6 cups boiling liquid and so on and so on. Hope that helps. Comes out perfect every time.

[@arctic5177]

@@Wiantjie1989 Thanks for the reply. Is this for quick grits or old fashioned grits?

[@Wiantjie1989]

@@arctic5177 No self respected person uses quick grits.🤣🤣🤣

[@pkendall99]

I would've made a roux before adding the onions, etc.. that way the sauce comes out thick

[@kimberlyrobeson-hoffman8266]

Dang that looks soo good.. mmmmmm im gonna need me some scrimps & grits

[@Tiffany-wi9fh]

I clicked on this like "wrost cooks"???? This sounds scrumptious ....😮

[@Tiffany-wi9fh]

I didn't hear any cayenne pepper mention, I'd probably add some to my personal bowl or some crushed peppers!!!! Yummmmayyy ♡

[@nataliemscrzysxycoolharris]

Mmmmmmmm 😋

[@Wiantjie1989]

Ok so I have a question and I'm commenting on this video because I'm seeing this again and it makes me crazy. Every time I cut my Celery it gets all stringy. I want to know why because this NEVER happens to any cook on any cooking show. Is my knife to blunt is the celery not good quality please somebody give me the answer PLEASE!😂😂😂😂

[@ladygoldenone1]

Buy celery hearts

[@PiranhaVons]

Could be the knife isn't sharp enough or even the way your cutting the celery. Make sure your cutting up and down and not at a slant. Sometimes the knife can slide and the strings get exposed. At the worst the celery made be old but if your sure its fresh and your knife is sharp it may be the way you cutting. Hope that helps

[@Wiantjie1989]

@@PiranhaVons awwww thanx for the info.😊🙏🏻

[@PiranhaVons]

your welcome! @@Wiantjie1989

[@mflournoy2971]

Oooohhh la lahhhhh

[@josephcovino9697]

What, you don't de-vein them after shelling them ???😮

[@jennglow4647]

😋

[@empressjah9521]

Too much damn cheese 😮

[@yanisbeliglesias2947]

Wazaaaaa

[@nikrosevca9294]

They look bored and the horrible music doesn’t help