Sean Brock Makes Shrimp & Grits - How To
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Date: 2020-05-17
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Comments and reviews: 10
jbirsner
Okay. I just made the dish and I have more comments than most will want to wade through. -We bought grits from Gichee Boys in E. South Carolina where Sean gets his. We soaked them for 7 hours and cooked them for an hour and 15 minutes! Yes, we skimmed the husk fragments a number of times. (It took that long to get them to how they looked on this video. And the heat was unbelievably low as Sean alludes to. We really paid attention to scraping the bottom every few minutes but if you're sequestered w COVID-19, what else do you have to do w yourself) We added a dry bay leaf and a shard of Parm rind. The rest of it went pretty much as planned: rendered bacon, I already had sauteed down mushrooms--another project-- and just added scallion greens. When the grits looked about ready the shrimp went back into bacon fat, the mushrooms got added after the shrimp seared and all that went onto the grits in a big bowl. It was delish but ya gotta love grits to think you might just wanna modify the recipe and put that shrimp mixture on mashed potatoes or pasta.
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Okay. I just made the dish and I have more comments than most will want to wade through. -We bought grits from Gichee Boys in E. South Carolina where Sean gets his. We soaked them for 7 hours and cooked them for an hour and 15 minutes! Yes, we skimmed the husk fragments a number of times. (It took that long to get them to how they looked on this video. And the heat was unbelievably low as Sean alludes to. We really paid attention to scraping the bottom every few minutes but if you're sequestered w COVID-19, what else do you have to do w yourself) We added a dry bay leaf and a shard of Parm rind. The rest of it went pretty much as planned: rendered bacon, I already had sauteed down mushrooms--another project-- and just added scallion greens. When the grits looked about ready the shrimp went back into bacon fat, the mushrooms got added after the shrimp seared and all that went onto the grits in a big bowl. It was delish but ya gotta love grits to think you might just wanna modify the recipe and put that shrimp mixture on mashed potatoes or pasta.
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pat22nasty
I swear gentrification has even reached the culinary field. First of all the gravy in shrimp in grits is suppose to be way darker than that. It-s suppose to be near a gumbo roux color. I-m from Charleston, SC, HOME of shrimp n grits and this dude is doing way too much and still getting it wrong. --Cooking grits doesn-t take all that lol, it really doesn-t. And the shrimp n grits meats are bacon, shrimp and sausage. Idk who taught him this mess here but when he said -that-s soulfood- I almost threw my phone. --These the same people who take African American dishes and mess them up then charge -20 a plate lol. This is sad man. so sad.
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I swear gentrification has even reached the culinary field. First of all the gravy in shrimp in grits is suppose to be way darker than that. It-s suppose to be near a gumbo roux color. I-m from Charleston, SC, HOME of shrimp n grits and this dude is doing way too much and still getting it wrong. --Cooking grits doesn-t take all that lol, it really doesn-t. And the shrimp n grits meats are bacon, shrimp and sausage. Idk who taught him this mess here but when he said -that-s soulfood- I almost threw my phone. --These the same people who take African American dishes and mess them up then charge -20 a plate lol. This is sad man. so sad.
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Jason
Amazing chef and recipe, but it's so annoying listening to southern chefs talk about how their food is the best in the world. Literally every single southern chef will say that. It's almost like most of them have never traveled outside of their state. I know Sean Brock has been around, but most southern chefs never try to broaden their culinary skills outside of southern cooking. It's like they all have some complex about southern cuisine.
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Amazing chef and recipe, but it's so annoying listening to southern chefs talk about how their food is the best in the world. Literally every single southern chef will say that. It's almost like most of them have never traveled outside of their state. I know Sean Brock has been around, but most southern chefs never try to broaden their culinary skills outside of southern cooking. It's like they all have some complex about southern cuisine.
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boryavasili
I don't mean to sound rude or despairing about Sean Brock, been a fan of his since I watched Mind of a Chef many years ago. But goodness, he is looking so rough. I knew about his intervention and quitting drinking, but that was almost a year and a half ago. Has something else happened to cause the gaunt, baggy look he has now? Even his voice just sounds off, he sounds hollow.
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I don't mean to sound rude or despairing about Sean Brock, been a fan of his since I watched Mind of a Chef many years ago. But goodness, he is looking so rough. I knew about his intervention and quitting drinking, but that was almost a year and a half ago. Has something else happened to cause the gaunt, baggy look he has now? Even his voice just sounds off, he sounds hollow.
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Emily
I don't know if he'll ever see this comment, but his cookbook Heritage came into my life when my grandma passed several years ago. At the time I wasn't able to cook from it because we were in the hospital a lot, but just reading the recipes and his love for southern cooking was a genuine source of light during that time. Wishing him nothing but the best.
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I don't know if he'll ever see this comment, but his cookbook Heritage came into my life when my grandma passed several years ago. At the time I wasn't able to cook from it because we were in the hospital a lot, but just reading the recipes and his love for southern cooking was a genuine source of light during that time. Wishing him nothing but the best.
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Kirk
I respect Brock for his passion of southern food but no southerner soaks grits (Even stone Ground) for hours before cooking them. or changes pots in the middle of the cooking process - - now people are going think they have to do a science project and go through all of this trouble to make a good pot of Grits. Gotta sell cookbook sales
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I respect Brock for his passion of southern food but no southerner soaks grits (Even stone Ground) for hours before cooking them. or changes pots in the middle of the cooking process - - now people are going think they have to do a science project and go through all of this trouble to make a good pot of Grits. Gotta sell cookbook sales
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molly
I love this video -- thought I-d share my recipe. in the grits I use half and half and chicken broth. I cook my bacon in the oven and cook the shrimp in the grease with butter and a little flour. Slap ya mamas Cajun seasoning is the best! Green onions are soooooooo good yum
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I love this video -- thought I-d share my recipe. in the grits I use half and half and chicken broth. I cook my bacon in the oven and cook the shrimp in the grease with butter and a little flour. Slap ya mamas Cajun seasoning is the best! Green onions are soooooooo good yum
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artinfluence
Grits are a by product of the milling process. It was the leftover grit used to feed slaves and no self respecting white southerner would touch grits before these cooking shows hit the airwaves. In my part of the south they are primarily breakfast food.
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Grits are a by product of the milling process. It was the leftover grit used to feed slaves and no self respecting white southerner would touch grits before these cooking shows hit the airwaves. In my part of the south they are primarily breakfast food.
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Brie’s
Does this seem a bit gentrified? - You can cook perfect grits without all of the steps he went through. Seems a bit like cultural appropriation and making a dish made out of necessity (grits) into something that is overcharged in high end restaurants.
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Does this seem a bit gentrified? - You can cook perfect grits without all of the steps he went through. Seems a bit like cultural appropriation and making a dish made out of necessity (grits) into something that is overcharged in high end restaurants.
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spᄋᄋky
The mark of a true chef is total concentration no matter what you're cooking. Whether Roy Choi is making a grilled cheese sandwich or Brock is making grits, they are completely focused on making a -simple- dish as deliciously as they can.
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The mark of a true chef is total concentration no matter what you're cooking. Whether Roy Choi is making a grilled cheese sandwich or Brock is making grits, they are completely focused on making a -simple- dish as deliciously as they can.
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