The Perfect Shrimp and Grits | Chef Jean-Pierre
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- Hello There Friends, This recipe is without a doubt one of my favorite appetizers! Based on an American classic, I added a touch of Italian and French and it came out delicious and the Best Shrimp and Grits I have ever had! Give it a try and let me know what you think in the comments below.
RECIPE LINK:
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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Who in the world would think your videos are too long? I could watch your shows all day.
Those who are in a hurry should wait until they have the time to watch carefully.
Or as the Chef would say.... Go watch tik tok took..... Take as much time as you need, Chef....
Most people's attention spans these days are shot.
Too short = mistakes made and corners cut.
I actually DO watch Chef's videos all day!
Don't let them rush you Chef. You are amazing... Most people on TH-cam don't even come close to your credentials. You take all the time you want. Your videos are a pleasure to watch!
I absolutely agree! I need time too if I'm going to cook along with you.
Chef; Please don't change I enjoy your instruction and personality just the way it is. The recipes are outstanding no matter how much prep there is, you make it simple to follow. I have made shrimp and grits in the past but your recipe looks fantastic and I am definitely going to try it. I only I was in Florida to meet you and go to your cooking classes.
Problem: YT minimizes to "like". They really need to have "I LOVE this". Oh well.
He doesn't do classes anymore. He's TH-cam only now
Got the family to watch you Chef! Everyone thinks you're the best!
🙏🙏🙏😊❤️
+1 :). They know your voice, lol.
Jean Pierre is the best YES. I cook two times a month for our neighbours and us a nice recipe from Jean-Pierre and show them the video bevor we eat.
Everybody is more than happy with the meal and the funny video with Jean-Pierre.
I swear, I've learned more watching you for a few months, than all the years of trying to prepare other online chefs dishes. The main difference is you not only explain how to cook, but WHY we do things in a particular order. It's made a world of difference and made me a cooking hero in my house. Thanks Chef! You are Fabalous!!!!
So true. I can really cook, and since i've been watching Chef Jean Pierre my wife says my cooking has gone up a notch.
You absolutely nailed it! Couldn't agree more, I am finally able to carmelize onions, SUCCESSFULLY!!!
True - I am a cooking hero now in my family.
" I don't want to hear about the Italians telling me its not polenta...don't want to hear about the people (Georgia southern folks of course) telling me its not grits". You don't beat around the bush-you tell it like it is and you don't tip-toe around like the rest. Well Done Chef!
Yup. All true Georgians agree.
And I quote...."It's like love making, we're not in a hurry"!!! LOVE U4 LIFE CHEF!!!🤪🤪🤪😍😍😍🤩🤩🤩💯💯💯♥️♥️♥️♥️🤣🤣🤣🤣
Your videos are NEVER too long, and you NEVER talk too much. “Cooking, it’s like love making, we’re not in a hurry, we’re having a good time! God bless America” pure genius chef, I laughed out loud.
The world just needs more people like Chef Pierre, simple as that.
I do not understand why you dont sell t shirts and aprons.... cool shirts or aprons that have your catch phrases..."measure carefully " with a pic of booze being poured into a pot on the stove.... "onyo" with a big picture of an onion, "mise en place" with bowls of diced veggies... "ahhhhhh hot, hot!!" With a caricature of you burning your mouth.... you get the idea.... these aprons and shirts and hoodies would sell fast,"I promise", .... "even a child could do it" 🤔😶😁😅🤣
Got another one: "Cooking is not rocket science"! :-)
chef, I gotta say...I love your chat and the recipes, but most of all I love you eating the hot food and you saying "mama mia!!!"
Only thing I've in common w/Chef JP-My stovetop is in the same condition. This Guy is wild. (never a dull moment)
I also love his cooking, but I truly anticipate when he eats the hot food and smacks his lips, throws his hands and wiggles his fingers. Definitely the most enjoyable part. 😂👍🏼
Mama Mia..finally I found your recipe for shrimp and grits with fabulous polenta..standard old grits just got on my nerves..thank you again Chef.
Still patiently waiting for the Osso Buco show..hahaha
Chef Jean-Pierre in 10 bullet-points. (I've had a poster of this made for my kitchen!):
1. Mis En Place.
2. Onyo is always #1; unless there is bacon.
3. It freezes for 17 years.
4. Water is the enemy. It tastes of nothing!
5. A child could do this. This isn't rocket-science.
6. Undercooked flour is glue. Don't serve your guests glue.
7. Bloop,,,,bloop,,, not bloop bloop bloop bloop bloop.
8. Measure carefully now!
9. Make it pretty.
10. At the end of the day - use whatever makes you happy!
Some that didn't quite make the cut:
Make your own broth/stock
Never cook with a bottle of wine you're not willing to drink.
Don't overcook the garlic.
We don't want to lose any opportunity for flavor.
Always work in a clean, sanitary kitchen.
Don't ever chew on a canned mushroom, it'll give you a nightmare!
Ignore the recipe police.
Submerge!
Don't crowd the pan.
Look, look, look, look, look!
Did I miss any? :)
Allergic to seafood, cannot stand grits, but have to watch anyway because I LOVE Chef!
So glad my wife found you on TH-cam. Watched you on PBS some years ago
Great recipe< I will surly make it! Thanks cheff
Being from the south I've enjoyed Shrimp and Grits prepared many different ways over the years. This is the greatest gourmet version of Shrimp and Grits I've ever seen. Now to try it and taste it! A great cold season comfort food if there ever was.
I love that you love your life Jean-Pierre, you can tell, well deserved 👌
2:19 Every. Single. Time. "You know what I think of water, right?! Pfft." The sound Chef JP makes gets me every time. I just can't help but burst out laughing.
I hope you never listen to the folks complaining about the video length. Some folks are just miserable. Those who desire to master perfection appreciate all your attention to detail. Thank you for the hard work. I grew up cooking Cajun foods with my mother, father and grandfather. The time with your food is also time well spent with family. TY again:)
Thank you, chef. I recently discovered your channel, and I am happy I did. I don't mind that you talk; I find it interactive, and you always make me laugh(keeps me wating.) You are a great teacher. I have learnt new tips from you.
Butter Butter Butter!!! Can't live without Butter, no burning the garlic sauté the onion I've learned alot with chef JP. A child can do this my friends!!😉
Someone can live w/o Butter. Not US.
🤣🤣🤣
I love all your videos Chef, simply amazing
Shrimp and grits are a favorite dish in our house. Thank you for posting!
WOW! I’ve eaten shrimp and grits many times in great restaurants from Atlanta to Charleston - but THIS! THIS is real shrimp and grits [polenta]! Fantastic!!! Can’t wait to make it. Thank you, Chef for bringing all your fantastic recipes and teaching techniques so that we all can cook them!
P. S. We love your videos and they can never be too long!
I told to my wife that water it's not good but she still insists that I shouldn't shower with chicken stock!
Love your show, very easy to watch, informative and a whole lot of fun, god bless Australia and you as well. Gordon
I could watch this chef 24 hours a day.
I love your channel. You are so fun to watch. I always learn something new and you make me laugh. Thank you! This looks delicious. I’ve been wanting to try a polenta and this sounds amazing.
A-MAY-zing :P
I bet all the dislikes are from restaurant owners, because Chef JP is giving us all the "secrets" in the kitchen (and now we can do it ourselfs). Love your videos, never too long. And you have fans from ALL over the world, I am from South Africa and your channel is my No 1 on YT. Thanks to you and your production team for all you do, cannot wait for the next one.
There are dislikes? Where? People are fickle, they would dislike this and it would then make them feel like they are the better chef than JP.
TH-cam doesn't have dislikes anymore, what are you talking about? What made you decide to type up this comment lmfao jeez
@@animalconsultant7796 Comment disliked 😂😂
Chef, I've always been considered a good cook. I've been cooking since I was 8 years old. I make most everything myself. I make all our breads and rolls as well. But since I have been watching your videos my family and friends say my cooking has gotten even better. I'm so grateful for your videos. Please don't change a thing about them. You are wonderful at instructions and explanations. I love how you enjoy what you do and I admire your abilities. Please don't change your format. You prove to us you are just as human as anyone else and make a mistake every now and then. Please don't change who you are the those who complain about the videos being too long are typical of many folks today, they want everything right now and don't take the time it takes to make something not just good, but great! ❤️👍💯%
We were camping and I told everyone I was fixing shrimp and gris for breakfast and their looks said it all! "I don't like grits" was what I heard. When I set them on the table and came back, most of the grits were gone and my camping buddies comments then were " these are really good"! I said " no, they are amazing!"
Thanks Chef!
Chef, I always had trouble making polenta, so I gave up years ago. It never came out as good as when i had it for the first time in Carrboro,NC. It always came out so gritty, even cooking it long. I will give this a shot since I enjoy shrimp more often these days. What type of grind should we buy? I don’t want to buy something labeled as polenta just so they can charge 3x more.
A close friend asked me (he always wanted to be challenging) What's the difference between corn meal and polenta? ... I thought for a few seconds and said "$2.50 a pound? He was rolling on the floor laughing! It was great!
I was waiting for the butter! Your videos are never too long. I love grits and polenta. Your kicked up version sounds delicious.
We made it today, WONDERFUL!!
I've said this before I'd watch a 15-30 minute video of you sitting in a chair talking about your life. :)
That looks amazing! I had shrimp and grits in South Carolina when I was there a couple of weeks ago. I am going to try your recipe. Thank You! 🙂🙂
Looks delicious. Can't wait to try it. Thank you for everything you do. Merci beaucoup. Tu inspire!
The only thing I don't like about your channel Chef, is that I have a plan for dinner... I watch another video... change my mind... over and over. They look so good. And every one I have cooked - voila! Keep on cranking them out. I am addicted. (And your stock recipes have changed my life by the way.). Thanks!!
Love you but grits are hominy corn. Not polenta, not corn meal. And always use garlic.
Thank you cheif for the wonderful wonderful class 🤍🌟🌼⛱🌊
I love you just the way you are. Please do not change your way of doing videos because of a few nay sayers. If they think your videos are too long, tell them to watch tic tock. ❤️
So far I made two Dishes, I love your Videos I love the fact that you take your time and show us the steps, I wish I could E-mail you pics....
My knowledge of grits thus far is the 90s movie 'My Cousin Vinny' which featured the cooking of grits as part of a defence from a murder charge. Now Chef is making them look delicious and something I want to attempt.
🤣😂🤣😂 Instant grits and real grits. I loved that scene. Funny as hell. Real grits takes 20 minutes to make. 🤣😂🤣😂
Funny I hadn't even know they had grits in that movie until I watched a binging with babish video about it like 7 months ago, guess it depends on where you grew up at because they're everywhere around where I live for breakfast menus.
@@sajohnson09 Yeah I'm from the north of England, we don't really use cornmeal here, we mostly use oatmeal.
@@AKAtAGG Can't go wrong with a good bowl of oatmeal.
Chef I love ❤️ this rendition of shrimp grits (polenta)
Chef I'm nowhere near as talented as you but I feel like I bring the same love into my cooking I'm making silly jokes and forgetting the "mis un plais" or however you say but seeing my love to cook brought to someone with your technical skill had changed my life and had some of my friends tasting some gourmet things never change a thing this is the best video to date and God bless you
do not make a long story short. you just add the butter. and you put the pedal to the metal. I want it all I want to learn
That looks and sounds awesome! And it just so happens that I took shrimp out of the freezer this morning.... We'll let you know! Thank you Chef.
Wonderful recipe. My family loved it. The cheesy grits au la Jean-Pierre were delicious! Added to our favorite shrimp dish list! I would send photos if I could post them here. 😁
Every episode has a memorable phrase. In this one..."A lot of people don't like goat cheese because they think it's too goaty." That's why we love you, Chef.
your always entertaining.... and your stile is GOOD.... i have tried a few of your recipes... GOOD JOB CHEF BUEN APETITE
Chef! This dish looks really interesting, I've never really liked grits before..... but buttermilk??? I can taste the wonderfulness right now! I love your recipes, they are fairly simple to make(and understand), bursting with flavor and each one makes me a better cook. Thanks chef!
Goats cheese in England is very strong. It has two parts an inner core and an outer bit . I forget which is milder but that's the better part...!
Mama mia, Chef! You have elevated shrimp n' grits beyond imagination! Thank you!
Thank you for your great videos. I recently started watching and have learned a learned a lot. Keep up the great videos
Please, not more worry from you Chef regarding time/talking too much.
Why? When one throws pearls to pigs they trample the pearls.
What pearls have you given me?
1) Not just teaching a dish--- teaching the rationales and information.
2) Water is the enemy of flavor-
3) onions mixed with shallots- onions cook first
4) what comes before onion or shallot(only one thing) BACON
5) Cook pork 145 F as we haven't had a case of trich in 50 years and trichanosis is killed at 138 F
6) Mallard process begins 250F. Put the meat in and do not touch. It will release when the carmelization is complete.
7) What does Mallard have to do with clarified butter? Butter burns at 250 F as casein, the protein in butter, begins to burn. Clarifying butter allows 486F flash point so I can sear steak in a pan at 450F before oven, baste with garlic cloves and thyme and not burn the butter.
Soooo much more... Tell who ever it is pressuring you on talk and time to go easy as not everyone wants everything "microwave", i.e. 1 minute or less. Keep the excellence up and let those of us who respect pearls, enjoy you and them.
It is comment like yours that make it ALL worthwhile! Thank you so much! 🙏🙏🙏
Every program I watch, I say, gotta do this one!! I have 2 grandchildren who dearly love "grits." So, this one is a definite "to do." Thank you, dear Chef-- again!! 😋God bless! 🙏💖
Chef jp, your correct Europeans calling Polenta, Americans call it grits either way your recipe looks and sounds delicious !!!!!! (I know what's for breakfast).
Polenta is regular corn meal, grits are hominy corn. I think they are quite different. If I'm craving grits, I don't want polenta.
Been waiting on this one. I love shrimp and grits. Thanks Chef. You da man.
The thing I like most of your recipes is that you really share your knowledge around cooking, many times like a side dish, not even noticing perhaps, but wow! have I learned a lot and am a better cook after enjoying your Art. Greetings from Argentina.
Honest to God I made shrimp and grits not even two weeks ago. I asked myself "what would JP do?" Mine was a very bare bones version, but I did use stock and cut the shrimps in half. Kinda crazy when you think about it...
Yes, God Bless America!! 🇺🇸🗽❤🥂 Cooking IS like love making. No need to be in a hurry. 😘 If in a hurry, means - lousy love making, yucky cooking. I enjoy your channel!! A loyal watcher from Southern Utah. P.S. I love goat cheese!!
4 lbs of Canadian snow crab was 55 bucks GRRRR I handed it >> RIGHT BACK TO THEM There is no reason for these > HYJACKING PRICES thing has gone up 5 x higher than last year> Coffee is another one! 10 dollar for a can of coffee > Well i'am not drinking coffee any more My Pickup is setting i don't drive it any more ! FIXING TO SET IT ON FIRE RIGHT IN THE MIDDLE OF THE FREEWAY 🔥🔥These gas prices > MAKE ME HATE ALL VEHICLES > Money not worth 💩💩 i will burn it in the fireplace for heat
Thanks for this fantastic recipe Jean-Pierre!
First it was Cats & Dogs' sleeping together... and now 'twisted shrimps'... seriously, what's the world coming to?11:40
LOL... I love your vids. Don't change anything. You're a Rock Star! Today reminded me of the guy I saw at the Circus spinning plates on sticks... so many things going on at the same time... well done!🏆🏆
Came to Florida from NJ in 1967 and like Cousin Vinnie, "What's a grit?". I've eaten a lot of grits in many places over the last 50+ years, but have always been underwhelmed, wallpaper paste or lumpy clumps. This recipe, I've got to try. Shrimp, butter, what's not to like? Tres bien, grazi. 🦐 🌽 🧈
You make your own grits, chef 😊
Hi Chef Jean-Pierre! I've never had grits, or polenta, but I really want to try this! Another great recipe to go in my Chef Jean-Pierre folder. Question: How many shrimp did you use? In the recipe it says "5 to 5 Shrimp approx. cut in half lengthwise per person depending on their size". Also, I like your longer videos. Please don't feel rushed to make them shorter. Thank you so much for sharing!
My family and I didn’t start watching you until sometime towards the end of last year. I have to say “thank you” (Thank You!!) for bringing our family together during a time where teenagers (we have a few) think their parents aren’t cool!! We laugh, then laugh til we cry, and say “Maaan that looks good!”. You’ve even inspired us enough to try some and make some of your recipes. They’re AH-Mazing!! I can’t wait to try this one. I hope everyone has a wonderful weekend. Forever grateful. -Amber
Chef, I live here on the lower coast of SC. Every restaurant has shrimp and grits and every one of those is different from the other. The only commonality is the grits and shrimps. If I had any critique it would be a tad too much cheese in the grits. Also, what was the purpose of the buttermilk? I plan to make this recipe. Thank you very much for what you do and I don't care how long the videos are. I learn alot.
Dear Jean-Pierre - I've made so many polenta in my life ... I never thought of putting shredded corn, buttermilk and onions! What a great idea - I sure will try this recipe soon. I usually put 50/50 full cream milk and cream, Parmigiano Reggiano and at the end I add finely chopped fresh mint and some butter 😋. The fresh mint being an idea from my non-cooking hubby and ever since it's our favorite. The shrimps we agree totally on and I put some Pernod Ricard at the end just to "napper" them. Next time I'll cut them in half too - I like the curl! Thanks a lot for your all around great videos, information, tips and ... for just being such a wonderful personality 😍😍😍, Eleonora
Sherry not Cherry ....🤣🤣 sorry Chef,, I love your recipes and I have a lot of respect for your ability,, but I couldn't avoid it...
Was planning on cooking polenta with Osso Bucco tomorrow evening. Guess what ! I’m now going to make Chef’s recipe. I hope the fam enjoys 😃 🇦🇺
Let us know how it turned out :)
Thanks for the question Sonny, I followed Chef’s instructions. While fam enjoyed the polenta, I made it a little too thick. I will tweak quantities a little next time. I did use a home made veg stock which made a huge difference. All in all Chef’s polenta recipe is fantastic, which is no great surprise. After all the bloke has 50 odd years of experience 😃
I moved to North Carolina from NY and discovered this dish. It's now one of my all time favorites!
It's my fave when made correctly
You sure got it right Jean-Pierre, great cooking and love were made for each other. Heaven sent. 😎💞👍
Jean Peirre.I enjoy watching you cook.Your the Best Chef I bother listening to ,you inspire me to cook.Thats because you explain the process. So I don't have to write it down.I seem to get real Hungry every time I see you cook,even though I just ate.You have a way of bringing out the Pavlov reaction.Never mind the myllier reaction.
Another great video Jean-Pierre…I love all the detail….and the enthusiasm and humour. Learnt so much from your channel. Keep up the great work
Very interesting to add eggs & buttermilk to polenta. Definitely going to try👍🏻👍🏻
OMG, fantastic recipe and tutorial, thank you 👏👏👏👏
I'm from Savannah Ga and grew up with shrimp & grits but your version looks so delicious!
Five Second Rule! Great recipe & technique… Love Making? I got the point… Great Video JP!
Hey my friend, here in South Louisiana ( I know you don't a wanna here it) but my French side says grits are from white corn meal. My sillian side says yellow corn meal is polenta. My grandfather was the chef in family on my father side. He use to make the polenta then spread it out on a wooden table and put the Ossobuco or any red meat sauce in the middle of it. We were a big family. (12 aunts & uncle's for me). We would. Serve ourselves from that table. You should do a segment on the traditional side of polenta. I think your viewers would get a kick out of it. Do that for the French side too. Peace my brother.
TH-cam police here 😍
Grits are grits
Corn meal is corn meal
Polenta is polenta
While all three are similar there are differences with distinction - that being said,of course they can be interchanged in most recipes without any horrible effect - Unlike the time I made risotto with Long grain brown basmati rice 🤪
I would urge the viewers to do their own research on the variations of ground corn and why there is a distinctive name and use for each and every one, and then proceed to cook in the kitchen as if the food Nazis weren’t watching 😇
Love your channel and all that you do to help the rest of us become better cooks
That’s really funny. The first few seconds of the video you called them grits and I was like, wait a minute, you aren’t a red neck, shouldn’t you be calling it polenta? …and then you went into your disclaimer 🤣🤣🤣
Did this tonight (minus the corn unfortunately), and it was absolutely delicious. Used the zest of half a lemon and a little smoked paprika though, but it was amazing.
I love Chef Jean Pierre. He is very knowledgeable and so personable. A joy to watch.
Thank you, Chef! Your videos are NEVER too long!
Chef, you are amazing. Truly. I just hate how the producers/production staff of the show try to speed you up so much. I watched the video of your steak au poivre and it seemed a lot different. More natural and at a level you prefer it seemed. You meals are magnificent but I really think you’re the star of this show and what bring so many people back. Don’t forget that.
Love love love shrimp and grits!! Looks yummy
Chef, nobody in a Civilised Country has the faintest clue what 'Grits' are. Was that not a 'Red Indian' invented 'food'??
It not Civilised, I know that
I have never liked grits. But this recipe of your looks amazing. I’m going to give it a try. I’ll be back. 🐝
Love this dear one...
Looks so tasty
Cooking, its like lovemaking - Chef JP
favorite line ever
My favorite cooking channel. Thank you!! A request: How to cook the perfect octopus ..
Tbh, what you used would be considered polenta bc you’re using ground yellow corn meal. Only thing that’s different between the two is polenta is traditionally made with yellow corn and grits with white corn. Either way, they’re both yummy.
Hey there Chef!!!!! We are really close to Easter....Do you have any Lamb recipes to share for the holiday? Please!!!!!
This looks & sounds fabulous! Heading to FL & this will be on my menu to make for friends!!
Yes! Being born and living my adolescence in the South Carolina low country, this is one of my all time favorite dishes. Might be favorite when I think about it.
I had Georgia Brown's version up in DC, and it was delicious, but it tastes best in little hole in the wall joints right there on the coast in downtown Charleston.
Cheers.
Mad Belgian cook living in the UK. You are the greatest!
I always share my recipes!!!!! Somethings wrong with the people who do not do that❤ I love your videos stay well and take care 💋
I’m so addicted to your channel. Amazing videos and great explanations of how to prepare the food
Grits are wonderful with so many foods. Yum