How to make New Orleans Shrimp and Grits

hey what's up everybody I'm Charlie and today I'm going to be showing you how to make my delicious New Orleans shrimping ribs shrimp and grits is a traditional dish from the south now a lot of states claim that they are the originators of Dishman grits states like South Carolina and Georgia and even Louisiana claims it also now South Carolina and Georgia have diversity for shrimp and grits but down where I'm from in rollers we have our recipe in my opinion we have the best recipe for shrimp and grits we take some of our very own cooking techniques such as the Cajun and Creole cuisines and we also use our very only to make this dish we take shrimp and we make a shrimp sauce which has on doing smoked sausages we add onion celery bell pepper and my favorite you other seasonings to get that stock and extraordinary flavor we take flour and butter and remake a route and we saute our ends type in onion and then we add our andouille smoked sausage in the room and we stir that and tell you which is a brown color then we add our shrimp stock and we just let it simmer intelligence sauce like consistency not Power Grip our ribs are made with old-fashioned grits of course we add milk salted butter and we cook the grits in that until it's done then when it's finished we add all natural mild cheddar cheese to it and there you have it ladies and gentlemen shrimping rich and today I'm going to be showing you step-by-step on how to make this delicious southern classic now remember the New Orleans makes the best shopping so let's get started okay this is all what you're going to need to make your shrimp and grits and we're going to get started with our ingredients you're gonna need three pounds of fresh Louisiana shrimp and along with that you're going to need some andouille smoked sausage and you can also use some diced smoked ham Tasso ham or bacon just in case if you don't want to use the undo a smoked sausage okay you're also going to need some flour some salted or unsalted butter some grits whole milk natural mild cheddar cheese and for our seasonings you're going to need some salt some data ranch Creole seasoning now if you don't have this you can use the Tonys acessories Creole seasoning or slap your mama Creole seasoning and along with that you're going to need some chef's pulpit on seafood magic and she'll talk with arms port your magic and for our seasonings you're going to need one yellow onion some celery bell pepper garlic and some green onion and there we have it let's get straight to it remove the head off of the shrimp you're going to place that into a bowl kill off the shrimp shell and place that into the bowl with the head in and you're going to place the shrimp tail into a separate Bowl using a sharp knife we're going to cut the back of the shrimp or the black string out and that's it now here's another method here I have a shrimp and as you can see the black string is sticking out right there and we're just going to lightly pull that out let me give you another demonstration here we have a shrimp as you can see the black string is right there sticking up and we're just going to gently pull that out and that is it we're going to take your shrimp and you're gonna place it into a strainer and you're going to rinse your shrimp off with cold water here we have our shrimp which we peeled clean in the vein and that's going to be for our sauce and over here to my right we reserved about eight shrimp and we're going to take this and saute this and we're going to use this as a garnish to go on top of our grits when we're finished chop one yellow onion rinse your celery off with cold water chop two stalks of celery make sure your core is removed out of the center of your bell pepper and you're going to chop that up chopped 2 cloves of garlic chopped 1 bunch of green onion also chop up the ends to your green onion as well chop a half a pound of andouille smoked sausage you're going to take those halves and you're going to chop them in half and you're going to take those halves and you're going to chop those in half and you're going to have quarter slices and this is how it's going to look when we're done here I have my block of cheese and we're going to shred about four ounces of this and you're going to need about 2/3 cup of this shredded cheddar cheese and this is how it's going to look when we're done pre-heat your fire to medium-high heat in a medium sized pot you're going to add two quarts of water add two teaspoons of that orange Creole seasoning one teaspoon of Chef poppadoms seafood magic 1 teaspoon of Chef poppadoms supporter magic stir all ingredients together add a half a cup of your chopped yellow onion 1/2 a cup of your chopped celery a half a cup of your chopped green bell pepper and 1 tablespoon of your chopped garlic stir all ingredients together add your shrimp heads and shells stir all ingredients together we're going to cover this and we're going to let this simmer for 1 hour and 30 minutes this has been about an hour and 30 minutes and our shrimp stock is now done I'm going to stir this a little bit turn your fire off take your shrimp heads and shells and drain them into a mesh strainer with a large bowl underneath it discard your shrimp heads and shells and there you have it ladies and gentlemen the shrimp stock from scratch we're going to do a taste test and it is good those seasonings made a big difference in this that way you won't have to add any additional seasonings for this recipe okay Bri your fire to medium-high heat in a large saucepan we're going to add 3 tablespoons of salted or unsalted butter spread butter along the bottom of your pan and you're going to let this butter melt now remember the ends to your green onion that I total chopped you're going to add 1/2 a cup of that in there and to that you're going to add a half a pound of your chopped undo we smoked sausage stir all ingredients together we're going to let this saute for about five minutes it's been about five minutes now add one tablespoon of flour stir all ingredients together add one tablespoon of flour so that's two tablespoons of flour all together stir all ingredients together and we're basically making a root okay and you must keep stirring this don't stop stirring stir stir stir and we're going to continue to stir this for about five minutes or until the mixture turns into a brown color spend about five minutes now and as you can see our mixture has turned into a nice golden brown color add one cup of shrimp stock stir all ingredients together now you may notice that your shrimp sauce will thicken dramatically this is normal add one cup of shrimp stock stir all ingredients together and you're going to add an additional one 1/4 cups of shrimp stock stir all ingredients together and we're going to let this simmer for about 2 to 3 minutes it's been about 2 to 3 minutes now we're going to add our shrimp stir all ingredients together now the cold shrimp will cause the shrimp sauce to drop in temperature and we're going to let this simmer for about 4 minutes it's been about 4 minutes now and our shrimp sauce is now done I'm going to go ahead and turn your fire off and there we have it now we're going to go ahead and do a taste test and it is good oh man delicious pre-heat your fire to medium-high heat in a large saucepan we're going to add one tablespoon of salted or unsalted butter spread butter around the bottom of your pan and you're going to let this butter melt sprinkle 1/2 a teaspoon of zaliens Creole seasoning sturdy seasoning into the butter now we're going to add our egg shrimp into the pan and we're going to let this saute for one and a half to two minutes it's been about one and a half to two minutes we're going to go ahead and flip our shrimp over to the opposite side and we're going to let this saute for about one and a half to two minutes and once that's finished you're going to turn your fire off remove your shrimp from out of the pan and place onto a serving dish we're going to use this shrimp as a garnish pre-heat your fire to a medium-high heat in a medium sized pot we're going to add two 1/4 cups of whole milk and to that we're going to add three tablespoons of salted butter and we're going to let this butter melt add 1/4 teaspoon of salt stir all ingredients together add 1/2 cup of grits stir all ingredients together we're going to let this simmer for about three or four minutes alright set a ball and it's almost done and it's been about three to four minutes now now grits are now done turn your fire off as you can see it's a nice smooth consistency exactly what we want now what we're going to do is before we add the cheese we have to let the grits cool so they take about 12 minutes put in the cool if you have any trouble with your grits thickening up on you this is what you do you're going to add a teaspoon or tablespoon of water and you're just going to give that a quick stir and this will prevent your grits from thickening up on you and you can repeat this step as many times as you like okay our grits has cooled off to a warm temperature now we're going to add 2/3 cups of our shredded mild cheddar cheese we're going to stir that in and we're going to stir this and tell the cheese melts all the way into the grit and I remember this is real cheese that we're using sold it to much of a high temperature won't work so you gotta have it pretty long and there we have it our cheese has totally melted into our grits looks good we're done with that and we also have our shrimp sauce ready to go let's go ahead and serve you up a plate and I asked some grits let me give you two spoons of that now we're going to go ahead and pour our shrimp sauce on top as you can see that's pretty sloppy mm-hmm alright now we're going to add our shrimp that we saw tape right on top followed by our green onions and you're just going to sprinkle that right on top and there you have it ladies and gentlemen shrimp and grits made by New Orleans native thanks for watching now it's time to go ahead and take a bite takes you Cheers Oh yo you could taste that scrub sauce along with the shrimp and andouille smoked salt again you can taste the grits with the cheese and you got a little hint of green onion damn good oh my goodness this is so good Oh greatest solution oh man I'm telling y'all try the recipe and you'll see why New Orleans makes the best shrimp and grits and there you have it is anjana shrimp and grits made by you all its name thanks for watching go ahead get out of like oh man this is so good oh I'm telling you I love New Orleans just love it I love everything about myself of everything by the food the culture is just good hmm hey y'all I hope you all enjoyed the video like a subscribe to my channel so you can enjoy all of my delicious recipes cooked right here in my kitchen if you have any questions or comments please post them or you can email me at Shelly the cook Andrews at gmail.com you can also contact me on Facebook WWF acecomm slash totally the cook Andrews you can also check out this recipe along with all of my other recipes at WWE to Cancun webs calm and if you want to donate to the channel check out the links in the description box and it will take you step-by-step on how to donate so until next time take care and I hope you all have a blessed day

Channel: Charlie Andrews

Views: 614,195

Keywords: Shrimp and grits, New Orleans shrimp and grits

Id: D7qIC4ew0F4

Length: 18min 51sec (1131 seconds)

Published: Thu Aug 25 2016