Smothered Shrimp and Grits | #BreakfastwithAB

[Music] hey welcome back to breakfast with aiibi hey this week I got a good one folks this is we're gonna make shrimp and grits I'm going to give you the whole full name this is what I come up with we gonna call it smothered shrimp andouille sausage served over some parmesan pepper grits hey listen that's a mouthful we're gonna just abbreviate it we just don't call it shrimp and grits now last week you started I dropped a video you know about making that french toast I told you we're gonna start off easy this week we're gonna do breakfast you can do it you can call it brunch you can call it a late night you get together you know really that movie that you want to put out and I can tell you this if it's very very good with the mimosa so I'm not gonna overtalk it we friend to get right into this video so you guys can hurry up and go get your ingredients and make it happen now let's go over the ingredients for the parmesan and pepper grits right there everything that you see when I pick it up obviously you can see the you can see the the name and the quantity of everything on the screen but also if you new to my channel the full ingredient listings down in the description box below okay so right now you see in Parmesan cheese you know I have half a cup right here you got your chicken broth two and a half cups now we're gonna move on to the potato this is for the smothered shrimp that do the sauce there you go starting off with like two two lengths right now we got bell peppers you know that's a small bell pepper they were dicing sort of small right there you got your chicken broth you know a 14 and a half ounce can right here we had an onion that was a small diced onion and that was a dice very small also we got celery one stock one stalk excuse me and then right here look we got garlic you know two tablespoons you know of course has got to be minced right here we got vegetable that's two tablespoons and then we got two fire-roasted tomatoes that's a fifteen thousand you know I'm gonna tell you this right now you've got to trust the process on this right here Creole seasoning two tablespoons of that Creole kick by sweet smoky Jones you know that's my go to you guys right now look it says four tablespoons a total of butter but you want to have two two tablespoons you know for a total of four take this one right now that's the large shrimp it's peeled and deveined and this and I put a little focus on this because I'll get people that ask me like hey you supposed to peel them hey you didn't wash them I don't show their process but listen I only buy peeled and deveined I mean I wash them and then I take off the tail part also and that right there is cayenne pepper you know I'm gonna tell you this be careful of the cayenne pepper you know it could be too spicy for me one teaspoon is just enough and that right there you saw that was for my garnish that was my parsley all right so now I'm gonna show you you know you know cutting up the em Dulli sausage take a look right here listen I have them and after you have from then go ahead and just slicing and of course if you guys have seen that on my last little review on these knives right here these kioku plq knives they died i emile series hey this is an awesome set of knowledge they looked the last one right here I was just being fancy I get bored with stuff real easily so now I in half and a half and then chopping it up just to change the texture to get different size bikes alright so once you got that done this is how those look we don't set those to the side and we're gonna move on when I start off by let's just start by making my own making the grits so go ahead get your chicken stock pour it in your pot and the first thing you want to do is you want to bring them to a point you know this is right here just to real easy so as you can see turning a 75 degree that's like a medium high I was just trying to achieve a boil which I did go ahead and add your one couple grip the key to this part right here is just put yeah I'm doing I'm just shifting it in you know slowly you don't want to dump them in there because what happened is they you know they're like try to clump up on you but just keep it moving you know real simple back and forth look as you cooking it you can starting to see it's starting to thicken up so I hit it with some heavy whipping cream you know anywhere from a tablespoon to two tablespoons it's up to you even if you put two tablespoons of our heavy whipping cream in there and it's gonna cook down anyway so it might be a little thin there but it had changed it sticking up on you that right there is just that's your first two tablespoons of butter that's it it's up to you you were cooking with it and you can add them in later doesn't make a difference and our idea is that Parmesan cheese same thing just everything in small increments you know you just don't want to pour it nothing in there you know just work it back and forth look at that you're starting to thicken up okay once I got it all you know mixed up then I'll go ahead and add some more now just keep going back and forth back and forth you know then we just gonna cookie we're gonna cook them on low for about 20 minutes and you know this part right here is the real simple part so then I could tell you this we all know we got to have some type of song I didn't need to chase it for that I know a couple of little pictures of song we're just doing just enough to like tingle the pattern and that right there is the pepper I'm doing all of this without doing no measurement it's up to you you can do a measurement you could put all the way up to a tablespoon of pepper but for me I just you know hit it with a few sprinkles I like to just see it but listen that pepper is strong so when I tell you that parmesan and pepper and then grit that's the fire right there so now I'm gonna move this over to another burner and now it's time to make our we just call this our gravy or smothered shrimp and andouille gravy right here so two tablespoons in once that's melted go ahead let's start off with our onions now that we got our onions in here listen onions take the longest to break down that's why I start with the onions what you want to do is you start with this you move it around make sure it absorbs a lot of but er as you're moving around and get coated you want to do this for about I guess about four to five minutes prior then once you've got that done we on the horses next step then we're gonna start introducing the restaurant right now you see we add the I'm adding the bell peppers and celery once we have all our veggies in the pan you know we want to move it around get that heat on them you know get them spread flat onto the pan and we want to cook them and then we want to cook them I guess for about like another four minutes or whatever and remember that's why we started with the onions first but they take the longest to break down with the celery and the bell peppers they you know they come along real quick after that after about four or five minutes then we go ahead and just introduce you know we want to introduce our andouille sausage and then that's that Creole kick now listen you can see right there I had the two tablespoons of oil you can add it now but I wanted to do it this way this is really for somebody that's out there that said that they it couldn't be doing it like this and I just wanted to show it it's up to you how you want to do it you can do it this way I like this way because this put more of a like a fry taste to it you know so look just move that around cook that and then I added some flour you know and again you could put the two tablespoons in it's up to you how you want to do it I can tell you you could do it that way or you can do it the way I'm doing it right here it turns out just fine I just cooked it listen I cooked it like this got rid of that raw flour taste you know got the veggies to absorb everything and just worked it back and forth and to tell you the truth that's just a thickening agent agent that's all it's going to be so now when you see me introduce the UH the mince garlic you know we only one cook that just for a hot minute look moving it around just want to keep it going for about maybe about a minute you know don't want to burn it because I didn't have no hug I didn't put the oil in there so look just move it around after that then we're gonna bring our liquid so after one minute that's it go ahead and add your chicken broth that shitcan the chicken broth and then after that we're gonna add that fire roasted our diced tomatoes you know that can of those and then all you want to do is mix it up you want to bring it back to a boil soon as you start as soon as you see it boiler then you want to reduce it down to a simmer like that then you want to put a lid on the top and then you want to cook it for about eight to ten minutes after that you look at it again it's gonna be nice and thick now remember the grits hey you know what after we was cooking them if digging it up a little bit I went ahead and added just a little bit more I've got a heavy whipping cream stirred it up and there you have it right here hey listen this is for all the people that said that when I first made the shrimp and grits it was a little thick for how you like that one there that's that fire y'all Hey so anyway let me quit poppin my collar so that right there you know we're just getting everything ready because after like I said it between eight and ten minutes you want to take a look at it boom there you go now watch me hit it with just wooden spoon you see that you see that big you know gravy and then listen to be honest with you we really finished cooking that I like to check it right there and that's what you want to have sometimes now you just want any action to show the shrimp then we only gonna put our shrimp and it's only gonna cook through three only three to four minutes that's all you need it's already nice and hot and well I'm gonna say it like this shows a naked shrimp you got to resist the temptation to try to season your shrimp prior to do that done it like that before it just takes away from the dish because you can taste the seasoning on your non point your shrimp so right now just resist it going there naked just like that already peeled and deveined just a you know cook and simmer for 3 to 4 minutes on this one right here I went for minutes exactly you know removing from the fire in that case I just turned it off you know and just back and forth after that you know what time it is it's time for us to either bowl or plate however you gon happen though yeah obviously oh I forgot to tell you about that part right here I got to hit it with a little garnish but their little green green texture and look to it and that right there and that tells me when I see it like that going in a bowl like that with the shrimp you know and that garnish on top that hand Dewey sauces and all that whole don't forget to enrollment that says to me you know it's brunch it's on Sunday you're sitting you know about a window looking over the water and boom there you have it you guys smother shrimp and grits this that fire right here this week you know what smothered shrimp and andouille sausage served over some parmesan and pepper grits you can't beat that I told you this is we're gonna wrap it up you know we started several last week this week we just ramped it up just a little bit I got another one for you you know what this is more a little bit more traditional next week but whatever it is I promise you you guys gonna like it hey so I want you guys to let me know down in the comments section below tell me how you guys like your grits you like I'm thick or you like I'm a little bit on a runny song hey so this is new to my channel let me just say hey thank you for watching this video don't forget to subscribe to my channel you know what like this video and don't forget to tell everybody out there there's a channel right here to simplifying these recipes and taking the mystery out I couldn't debussy to go [Music]

Channel: Smokin' & Grillin with AB

Views: 135,647

Keywords: Cookin wit AB, Smokin and Grillin wit AB, shrimp and grits, smothered shrimp and grits, shrimp and grits recipe, grits, shrimp, soul food, comfort food, how to make shrimp and grits, southern food, grits and shrimp recipe, cheese grits, new orleans shrimp and grits, parmesan grits, Smothered Shrimp and Grits | #BreakfastwithAB, #breakfastwithab, brunch, brunch ideas, breakfast ideas, cheesy grits, soul food recipes, southern, shrimp & grits, southern style shrimp and grits

Id: XT-3_MoIYLI

Length: 10min 28sec (628 seconds)

Published: Sat Aug 17 2019