I agree, I know I’m dating myself but all of them reminding me of a southern version of the not ready for prime time players on Saturday night live😁😎👍🏻💯❤️
If it's the flavor you object to with grits, then you just haven't had the right recipe. If it's the texture, then yeah, there's probably no way around it.
Thanks for sharing Talia. The great thing about home cooking is everyone does it differently. You can eat shrimp and grits in twelve different places and get twelve different dishes.
Haha!😂 “The color green is healthy.” My favorite. Also, thank you! FINALLY a cooking show that uses measurements that I can actually do. Pound of this, foot or so of that, few pinches, a splash , a plop and some handfuls. and ingredients based on “what I have.” I ❤ your show Talia!
I've never had grits (I live in Australia), but after seeing your ^whisper^ quick and easy version ^whisper^, and with shrimp - which I adore - I have to give this a go. I like the sound of one handful of cheese per person (and my idea of one handful is pretty hearty indeed!). Also heartily approve of the garlic measurement 👍
Every time I think of making grits -- stirring slowly -- I always think of Kit in The Witch of Blackbird Pond. She got bored with the one pinch of cornmeal at a time and dumped it all in. Inedible lump. Ick. These grits look much yummiest! 😋
Oh my word, when Talia was stating she was doing a quick version of grits, my thoughts went immediately to instant (microwave) grits. There ain’t nothing wrong with quick grits ~ though stone ground are the best ~ but instant really is the spawn of Satan. They just ain’t right. There is no such thing as too much garlic. The more garlic the better, especially with a ton of butter. Great job, Talia! It looked delicious!
I was told through a very reliable source, a lawyer even, that grits take 15 minutes to cook (unless they're from the guy that sold Jack his beanstalk beans).
Talia. I’ve combed the Internet and your shrimp and grits recipe seems like the best recipe on TH-cam. It looks simplistic and hearty just like home cooking should be I can’t wait to make it for my daughters. Thank you.
Talia! Thank you for this recipe. The first delicious grits I ever had was cheesy shrimp grits and it was love at first taste. I am a fairly new southern resident (can’t call myself a southerner, ‘ cause, you know…don’t want to offend!) I am dying to learn all these wonderful recipes that I have been sampling. (and gaining ###!) I really want to learn to fry chicken the RIGHT way. Please make more cooking videos. I would love it! Oh, and p.s…had to look the sausage up! Looks a bit like kielbasa! 🤣
As someone who married a Mainer I’d like to welcome you to the South. 😂 Martha Foose is a great chef. She’s from my “neck of the woods” and has written some really good southern cook books. Also, Pinterest almost never disappoints when searching for “southern recipes”. 👋
As I now cook for one, I like to simplify my cooking so I can spend less time cooking and washing dishes. I've always liked grits (especially with butter or with cheese and bacon) and I sure love your recipe! There is always garlic and chilies in my kitchen. Can't cook most dishes without 'em.
One year for Thanksgiving, Granny decided we needed one more dish for the table. I'd never even heard of grits before, and there was a dish of cheese grits in front of me. She baked it so it had a firmness reminiscent of a cake. My sister, my cousins, and I went WILD for it. For the next two decades, it wasn't a holiday if we didn't have cheese grits. Thanksgiving, Christmas, Easter, Independence Day, whatever. I've still been making it every Thanksgiving. I might just put shrimp on it next time.
That is how most of us cook in the south, a splash of this, a pinch of that, a handful of this other. Usually it turns out good anyway. Just keep your tastin' spoon handy, so you can adjust as you go.
It’s how my Grandmother taught me to cook. Who needs a recipe? Plus if you are a slave to recipes you don’t learn how to adjust for what you don’t have that day or how many folks are coming to dinner. Once you learn how to just wing it, you never go hungry.
Talia is adorable! Quick grits are fine. You gotta watch out for instant grits tho. Don't eat those! I make a delicious light shrimp and grits from a Southern Living recipe. Also uses spinach.
I've got to stick up here for Instant Grits. I've been eating instant grits for my entire life, and as long as they're not too runny with water, or entirely too cheesy (because at that point you're just eating cheese) they're awesome. I've had grits from all over the place: Louisiana, Mississippi, Alabama, Texas, and Tennessee and they all have something different to offer. But yet I still enjoy throwing 5 or 6 healthy spoon fulls of instant grits in a bowl with a knob of butter and a slice of American cheese, and laying waste to them with some sunny-side-up eggs and toast. "Why would anyone eat a meal that isn't breakfast?" - Leslie Knope, Parks and Rec
I love shrimp and grits. One thing that I like to do is to slice the shrimp in half (lengthwise) prior to cooking them. They tend to curl up on themselves and that makes it easier for them to hold onto the saucy-grit goodness. It also makes it easier to get a good bite with everything on it without stuffing your mouth so full. Oh, and throw a handful of bacon bits in there! What are we heathens?
...this channel is once again, truly ' the gift that keeps on giving!" , lol! love it!... the whole crew, & what looks like my favorite dish yet, from Talia! - But although there's a great presentation, I'd still prefer to have the recipe, provided, too... ❤😊😎👍😋
Good gods---I only want pure grits. I am sure there are folk that will adore this full-meal version of grits, but holy hell! Grits and a fried egg are the heaven I seek.
I do believe that with just a few adjustments (heavy cream instead of whole milk) these can fit a low carb/keto diet. Love all the ingredients used in this dish. Thank you Talia for another fun and educational video.
@@Mamalovesrocks it's definitely not keto friendly. Grits are made from cornmeal, and corn is a super starchy vegetable and heavy with carbs. Grits are good for the soul, not the waistline lol
This is how I cook everyday! There is no such thing as too much garlic! And as much as I love butter, I'm from the school that butter does not belong in my cheese grits! Everything else looked amazing :)
That's GREAT !! Basically, you made Polenta with the shrimp, sausage & veggies on top. VERY yummy looking. Polenta is just yellow corn meal cooked with butter & cheese. Similar, and different, all good. Some confusion because I didn't explain my very Southern Roots. My mother was from NE Georgia, I grew up in Eastern Pasco County, was classmates with David and Howard Bellamy (The Bellamy Brothers) country singers. My point was that for those of us who hate Quick Grits (but can't get the regular kind out here in Calififornia) one option would be to use yellow corn meal, make it like a polenta. And, Polenta can have all sorts of meat and vegetables in it, and Talia's meat, shrimp, vegetables, cheese combo would be great in a Polenta. Thanks.
Grits are white corn or hominy, while polenta is made from yellow corn. Looking it up to verify I had it right, they are also called dent corn (for grits) and flint corn (for polenta). Grits have a different texture (and usually a finer grind) and a much stronger "corn" flavor that can stand out through strong seasoning and other flavors. They are similar enough to substitute for each other, but it is a bit like swapping sourdough and French baguette dough. You're going to get something tasty but decidedly non-traditional (and probably irritate the same kind of people who are scandalized she used quick-grits).
@@EvanEdwards Evan, I KNOW this, I grew up in Pasco County Florida with the Bellamy Brothers (country singers). My comment was simply to say (but I should have been more specific) that for those of us who HATE Quick grits, doing this as a Polenta would be an option. Sorry I confused you.
I have never heard of them sausage, we use Georgia boy sausage and fry our shrimp In south Ga. I would like to try it with the tomatoes but can’t do the spinach that is just to healthy to me lol.
I was gonna argue cheese and rice, but then I remembered there's packet broccoli cheese rice that's pretty dang good (which I have been known to throw fried spam in) but I bet it'd work great for this recipe.
Forgive me if this is a tired observation, but Talia reminds me of Rachael Ray back when she was just cooking on Food Network; it's a different regional focus here, and by different, I mean Southern, and by Southern, I mean MUCH better. 😉But the regular-folks, neighbor-that-you-know style is quite similar.
Can never have too much garlic 🤔. You've never had my grilled cheese I made once when I was 3 sheets to the wind, my boyfriend now husband and I couldn't get within a mile of each other!
Ok, editing my comment because I'm pretty sure she's talking about Conecuh Sausage (couldn't figure it out at first). This is making me seriously want shrimp & grits.
Andouille is the favored sausage (most authentic) . The Conecuh that Talia used is a brand local to Alabama. Any good smoked (link)sausage will do fine if you don't have access to Andouille.
I made this last night - it was delicious! Sadly had to leave out the Conecuh sausage, as I can't get it where I am in Virginia. I've made shrimp and grits before, but the tomato/spinach sauce was a new addition for me and it was great! Will definitely make this version again! :)
I love how this channel is turning into an entire TV station! Sketch comedy, mini-series, talk/variety shows, and now a cooking show!
I agree, I know I’m dating myself but all of them reminding me of a southern version of the not ready for prime time players on Saturday night live😁😎👍🏻💯❤️
And even commercial for conecuh
I was definitely expecting Ryan and Adam to run in and steal a bowl as soon as it was done 😂
It was the spinach and maters
Talia (tossing a mega spoonful of minced garlic in the pan) "Eh, that's enough." 😂😂😂😂 OMG, that's such an honest home cook measurement!
You don't measure garlic by volume, you measure garlic with your heart.
@@davidtankersley7072 OMG, bless your heart!
😂"The color green is healthy!" Thanks Talia, now I will make my next hot dog healthy by remembering add relish!
Or just add some chopped green peppers. That's what I do and it's yummy.
And some chopped onions.
@@BigJon410 Now you talking. Yum.
@@alicesmith7020 I don’t care for the green peppers. Yellow and red taste better.
@@anndeecosita3586 that will work too and I bet it will be delicious.
Only one thing missing from Talia's kitchen ... a few more Southern ladies standing around visiting / helping.
And somebody's mama back there washing dishes as soon as Talia finishes with one 😂
I agree with Talia. adding veggies makes everything healthy.
We need a Talia's Southern Kitchen Cookbook. Please!! This sounds incredible and I don't like grits.
I'd buy it.
How. Why. What's wrong with grits?!
@@jordanhicks5131 it's the texture of them.
@@MrsAlmaTrumble it's just like polenta, think of grits as the American version
If it's the flavor you object to with grits, then you just haven't had the right recipe. If it's the texture, then yeah, there's probably no way around it.
Any recipe video with a gallon of minced garlic is 100% yummy! You can never have too much garlic.
I love these Talia’s kitchen videos, keep em coming! ❤️
Thanks for sharing Talia. The great thing about home cooking is everyone does it differently. You can eat shrimp and grits in twelve different places and get twelve different dishes.
Lol " I took about a foot or more of sausage" Now thats southern measuring y'all !
I love savory grit dishes but when you’re all out grits with lemon pepper are super good.
I loved reference to the amount of sausage as "about a foot..."
Haha!😂 “The color green is healthy.” My favorite.
Also, thank you! FINALLY a cooking show that uses measurements that I can actually do. Pound of this, foot or so of that, few pinches, a splash , a plop and some handfuls. and ingredients based on “what I have.” I ❤ your show Talia!
I've never had grits (I live in Australia), but after seeing your ^whisper^ quick and easy version ^whisper^, and with shrimp - which I adore - I have to give this a go. I like the sound of one handful of cheese per person (and my idea of one handful is pretty hearty indeed!). Also heartily approve of the garlic measurement 👍
Every time I think of making grits -- stirring slowly -- I always think of Kit in The Witch of Blackbird Pond. She got bored with the one pinch of cornmeal at a time and dumped it all in. Inedible lump. Ick. These grits look much yummiest! 😋
I think of that movie "my cousin vinny" when he is grilling that dude about how long it takes to make his grits
I love this!! It's the cooking show I didn't know I needed. Absolutely real and fabulous!
Oh my word, when Talia was stating she was doing a quick version of grits, my thoughts went immediately to instant (microwave) grits. There ain’t nothing wrong with quick grits ~ though stone ground are the best ~ but instant really is the spawn of Satan. They just ain’t right.
There is no such thing as too much garlic. The more garlic the better, especially with a ton of butter.
Great job, Talia! It looked delicious!
I was told through a very reliable source, a lawyer even, that grits take 15 minutes to cook (unless they're from the guy that sold Jack his beanstalk beans).
Make a bowl for some Yoots that come over
@@wrexvincent Did you say, "Yoots?"
@@wrexvincent Two h'waat?
Talia. I’ve combed the Internet and your shrimp and grits recipe seems like the best recipe on TH-cam. It looks simplistic and hearty just like home cooking should be I can’t wait to make it for my daughters. Thank you.
In winter, this is just pure comfort.
Wonderful recipe that I have now saved to make at another time. Thank you for sharing these with us. You are correct, there is never too much garlic!
I'm watching this video wishing I was friends with Talia so I might get an invite and a bowl of my own. The finished product looks delicious! 😋
Ain't nothing wrong with lazy! Yum. I love how she casually carries on with a giant spider on the wall behind her. LOL
Not being from Alabama, I had no idea what you were calling the sausage! So I googled it - oh! Conecuh! I learned something new.
That looks yummy and I love the realism of quick cooking and simple recipes.
Love her measurements: "that was enough" and "good old thwomp"
Talia! Thank you for this recipe. The first delicious grits I ever had was cheesy shrimp grits and it was love at first taste. I am a fairly new southern resident (can’t call myself a southerner, ‘ cause, you know…don’t want to offend!) I am dying to learn all these wonderful recipes that I have been sampling. (and gaining ###!) I really want to learn to fry chicken the RIGHT way. Please make more cooking videos. I would love it!
Oh, and p.s…had to look the sausage up! Looks a bit like kielbasa! 🤣
As someone who married a Mainer I’d like to welcome you to the South. 😂 Martha Foose is a great chef. She’s from my “neck of the woods” and has written some really good southern cook books. Also, Pinterest almost never disappoints when searching for “southern recipes”. 👋
As I now cook for one, I like to simplify my cooking so I can spend less time cooking and washing dishes. I've always liked grits (especially with butter or with cheese and bacon) and I sure love your recipe!
There is always garlic and chilies in my kitchen. Can't cook most dishes without 'em.
One year for Thanksgiving, Granny decided we needed one more dish for the table. I'd never even heard of grits before, and there was a dish of cheese grits in front of me. She baked it so it had a firmness reminiscent of a cake. My sister, my cousins, and I went WILD for it. For the next two decades, it wasn't a holiday if we didn't have cheese grits. Thanksgiving, Christmas, Easter, Independence Day, whatever. I've still been making it every Thanksgiving. I might just put shrimp on it next time.
That is how most of us cook in the south, a splash of this, a pinch of that, a handful of this other. Usually it turns out good anyway. Just keep your tastin' spoon handy, so you can adjust as you go.
It’s how my Grandmother taught me to cook. Who needs a recipe? Plus if you are a slave to recipes you don’t learn how to adjust for what you don’t have that day or how many folks are coming to dinner. Once you learn how to just wing it, you never go hungry.
I hereby declare I am one of Talia's friends and she has to save me one of those bowls of mouth greatness.
Talia is adorable! Quick grits are fine. You gotta watch out for instant grits tho. Don't eat those! I make a delicious light shrimp and grits from a Southern Living recipe. Also uses spinach.
I've got to stick up here for Instant Grits. I've been eating instant grits for my entire life, and as long as they're not too runny with water, or entirely too cheesy (because at that point you're just eating cheese) they're awesome. I've had grits from all over the place: Louisiana, Mississippi, Alabama, Texas, and Tennessee and they all have something different to offer. But yet I still enjoy throwing 5 or 6 healthy spoon fulls of instant grits in a bowl with a knob of butter and a slice of American cheese, and laying waste to them with some sunny-side-up eggs and toast.
"Why would anyone eat a meal that isn't breakfast?" - Leslie Knope, Parks and Rec
I just love Talia's kitchen. She measures garlic & cheese like I do.
Never had Shrimp & Grits like that before I'll definitely have to make some.
OMG please please please give us more recipes!
I love this Talia. You are such a talented lady. Even though I can't eat most of what you made, your finesse is awesome!
I ate grits as a kid (we were from Memphis). All we added was salt and butter. That was it. No cheese, nothing.
We need to see you cooking more often. I am definitely trying this. Any time you can amp up grits is a good time.
I know I’m not the only one who thought of “My Cousin Vinnie” when she talked about quick grits.
I love shrimp and grits. One thing that I like to do is to slice the shrimp in half (lengthwise) prior to cooking them. They tend to curl up on themselves and that makes it easier for them to hold onto the saucy-grit goodness. It also makes it easier to get a good bite with everything on it without stuffing your mouth so full. Oh, and throw a handful of bacon bits in there! What are we heathens?
I love it! I've never had grits before, but I will now. I'm going to put this on the menu for next week!
She's no "Gordana Ramsey" but this is the cutest cooking video ever.
Aw, Talia it's like 1 am and I need Shrimp n Grits. The only thing missing is scallions. Chop up one per every two servings and sprinkle over the top.
...this channel is once again, truly ' the gift that keeps on giving!" , lol! love it!...
the whole crew, & what looks like my favorite dish yet, from Talia! - But although there's a great presentation, I'd still prefer to have the recipe, provided, too... ❤😊😎👍😋
I miss the Shrimp Festival! But got several different ones here in South Louisiana! Gotta make due since I'm not near Gulf Shores anymore! 😂😂
We NEED an episode of mac 'n' cheese with Mama Lin and daughter Talia!!!
Another great cooking segment. I am a northerner who happens to enjoy grits. Keep em coming ☺️
Fabulous! This was such a great way to do shrimp & grits. Can’t wait to try it
I love shrimp and grits! Your version is by far the best and easiest! Thanks for sharing Talia! God bless you!!!!!!!
❤ thank you! It IS beautiful!
Good gods---I only want pure grits. I am sure there are folk that will adore this full-meal version of grits, but holy hell! Grits and a fried egg are the heaven I seek.
Some of the best meals I’ve had are simple and quick. This sounds really tasty
😲 Talia's kitchen! The world needs more of this.
Oh Talia! My mouth is watering, and I have NO grits!!! Oh travail and despair! This is a great idea for dinner tonight!
We have tried this recipe and it is now a family favorite!
Looks great. Never had Shrimp and Grits. I want some now.
I liked this a lot!
This is my new favorite cooking show! Keep it up!
I'm making this tomorrow, and I found a pork and alligator sausage with crab boil seasoning! I can't wait to try it.
Looks good but I'd have to add some Cajun seasoning to the shrimps.
I do believe that with just a few adjustments (heavy cream instead of whole milk) these can fit a low carb/keto diet. Love all the ingredients used in this dish. Thank you Talia for another fun and educational video.
The grits themselves are a no-no to keto diets aren't they? Just learning here, so that's why I ask. 🙂
@@Mamalovesrocks it's definitely not keto friendly. Grits are made from cornmeal, and corn is a super starchy vegetable and heavy with carbs. Grits are good for the soul, not the waistline lol
Yep! No corn on keto
@@Lenzid82 Yep! No keto on me!
@@Mamalovesrocks the grits are okay with keto, according to google
Talia's Kitchen is my favorite feature that you do!
This is how I cook everyday! There is no such thing as too much garlic! And as much as I love butter, I'm from the school that butter does not belong in my cheese grits! Everything else looked amazing :)
Can't wait to try this! Never had savory grits at home, but this looks super ez. 😋
I LOVE THIS - TALIA! TALIA! TALIA! 🥰🎉
Awesome... Thank You.
we must be related! No recipe in my family was ever complete without garlic.
God I love shrimp grits. Grits are a gift. If you hate grits then youre not doing it right. Backed by science.
Talia absolutely cracks me up!
Love people that cook in "grease".
Lol @ the lactaid pill... "the cheese is worth it" HAHAHAAA!
That's GREAT !! Basically, you made Polenta with the shrimp, sausage & veggies on top. VERY yummy looking. Polenta is just yellow corn meal cooked with butter & cheese. Similar, and different, all good.
Some confusion because I didn't explain my very Southern Roots. My mother was from NE Georgia, I grew up in Eastern Pasco County, was classmates with David and Howard Bellamy (The Bellamy Brothers) country singers. My point was that for those of us who hate Quick Grits (but can't get the regular kind out here in Calififornia) one option would be to use yellow corn meal, make it like a polenta. And, Polenta can have all sorts of meat and vegetables in it, and Talia's meat, shrimp, vegetables, cheese combo would be great in a Polenta. Thanks.
Grits are white corn or hominy, while polenta is made from yellow corn. Looking it up to verify I had it right, they are also called dent corn (for grits) and flint corn (for polenta). Grits have a different texture (and usually a finer grind) and a much stronger "corn" flavor that can stand out through strong seasoning and other flavors. They are similar enough to substitute for each other, but it is a bit like swapping sourdough and French baguette dough. You're going to get something tasty but decidedly non-traditional (and probably irritate the same kind of people who are scandalized she used quick-grits).
Polenta is a much thicker consistency than grits.
@@EvanEdwards Evan, I KNOW this, I grew up in Pasco County Florida with the Bellamy Brothers (country singers). My comment was simply to say (but I should have been more specific) that for those of us who HATE Quick grits, doing this as a Polenta would be an option. Sorry I confused you.
@@charlibrown7745 See my reply to Evan below. Thanks.
This recipe really sounds good! Going to try it, thank you
I have been wanting to try my hand on making this as a local restaurant makes a so yum version. Yours is quick, down and looks pretty tasty to me!
Oh, by the way, I just made this about an hour ago, and it’s DELICIOUS! Thank you, Talia!
I have never heard of them sausage, we use Georgia boy sausage and fry our shrimp In south Ga. I would like to try it with the tomatoes but can’t do the spinach that is just to healthy to me lol.
Looks yum! As a Northerner, I think I will substitute a flavored rice for the grits... Love these Talia's kitchen videos!
I was gonna argue cheese and rice, but then I remembered there's packet broccoli cheese rice that's pretty dang good (which I have been known to throw fried spam in) but I bet it'd work great for this recipe.
*sigh*
What's the problem with y'all in yankee land lmao, grits are amazing yet every northerner has an issue with them
@@jordanhicks5131 Wait a minute. I am a northerner. I love grits. But hey, my mom is from Texas. Aunt and Uncles in Alabama and Mississippi.
@@lencor416 that's why I assume, you were introduced to them as a regular thing
You can have grits but just call it "polenta" and you won't hear the banjo music.
We make a cheesy shrimp and grits using andouli sausage. Can you say YUM!!! :-)
Love the 1970s stovetop.
Yep I have the Costco-sized garlic bottle and my gf is a garlic fan like me so it works.
Forgive me if this is a tired observation, but Talia reminds me of Rachael Ray back when she was just cooking on Food Network; it's a different regional focus here, and by different, I mean Southern, and by Southern, I mean MUCH better. 😉But the regular-folks, neighbor-that-you-know style is quite similar.
"....and I didn't pre-heat the stoooooooove..." 🎶🎶🎶🎶
I’m in love with Talia, like legit lol
I don't put spinach and tomato in mine. Just a matter of taste, the fact that you showed people what they are missing is great 😂👍
You starvin me to death ☠️ haha that looks good! Makes my little bowl a cereal look plum pitiful 😆
Raw shrimp look like little curly brains?! I can see it! Yuk and Yum!!!
i came into this thinking this was a vid of someone who actually can't cook. but those grits look pretty good. i will be trying this recipe.
Born and bred in Texas & never had grits. Might have to try them
LOOKS GREAT and I'm sure it tastes great
Can never have too much garlic 🤔. You've never had my grilled cheese I made once when I was 3 sheets to the wind, my boyfriend now husband and I couldn't get within a mile of each other!
Qwik grits are perfectly fine with me. The rest sounds amazing also. Sadly my family won't eat any of the ingredients 🥺
Grits and honey butter. ❤️❤️
I've eaten cream of wheat with butter and honey/maple syrup, but I think I would lose my Southern card if I ate sweetened grits 😂😂
A woman after my husband’s heart. Can NEVER, not ever, have too much garlic. And he uses jar garlic as well.
Ok, editing my comment because I'm pretty sure she's talking about Conecuh Sausage (couldn't figure it out at first). This is making me seriously want shrimp & grits.
Conecuh.....It seems to be an Alabama based sausage company
This looks delicious. I've never seen Conecuh sausage, would kielbasa work instead?
Or Andouille
Andouille is the favored sausage (most authentic) . The Conecuh that Talia used is a brand local to Alabama. Any good smoked (link)sausage will do fine if you don't have access to Andouille.
@@1212streamer thanks, I'll try that.
I made this last night - it was delicious! Sadly had to leave out the Conecuh sausage, as I can't get it where I am in Virginia. I've made shrimp and grits before, but the tomato/spinach sauce was a new addition for me and it was great! Will definitely make this version again! :)
MORE OF THESE PLEASE! YEEEEEESSSSSSSSS
Love it. Is the recipe written down somewhere? I've never bought half these ingredients before, so it would save a lot of time and guesswork.
Lovely recipe!!TY❤️❤️😘😘
I do bell peppers and onions with my shrimp for my cheesy shrimp and grits. This looks good though.