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- เผยแพร่เมื่อ 3 ต.ค. 2024
- Legendary Southern chef and author of the new cookbook “South” Sean Brock shares a cherished shrimp and grits recipe fit for a white tablecloth restaurant. Sean starts with the grits, using a thorough technique he’s perfected over the course of his life.
Once the grits are complete, Sean cooks country ham, seasons shrimp with salt and pepper, and dredges them in flour. Next, Sean slices button mushrooms and scallions. He adds the shrimps, mushrooms, and vegetable stock to the pan, allowing the liquid and flour to thicken into a broth. He sprinkles the scallions over the top, along with a little seasoning and hot sauce, and finishes with diced butter, stirring everything together. Sean plates the dish by spreading the grits evenly across the plate and topping it with the mixture of shrimp, mushrooms, country ham, and scallions.
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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.
Sean Brock is such an amazing chef that is so rich in the history and the foundation his food originated from.
Love the demeanor and respect Sean brings to everything he does. Continue shining on varietal & heirloom produce in America and the world!
Look at the Neflix documentaire series Chef's Table (Season 6 Episode 4). It follows Sean Brock, he is so obsessed with this food, cooking, etc. he almost died. What a badass.
Mind of a chef on Netflix is where I found him. My favorite of of that series is when he and his mother make chicken n dumplings.
thanks a lot, dude. i just watched it, its so nostalgic and tasty documentary
He was on ugly delicious too if I remember right
I remember this guy took Bourdain to the Waffle House drunk as sh!t. They ate everything.
Yeah! And his unreal laugh 😅
ok I admit to finding video of that after reading this, man they were feeling it. That said I've been there more than a few times myself at 2+am, though living up north I don't think the whole waffle house thing is quite the same, a good diner is a wonderful thing though.
It was always amazing seeing the likes of Anthony Bourdain being impressed by grease and mediocrity.
Anthony also said it was better than the French Laundry
zachmarkham84 he was being comedically ironic.
Had this at his old restaurant Husk and it changed everything I knew about what a simple dish could be.
Did you ever try his cheeseburger? Sean obsessed over that for a while before he perfected it.
Very interesting video on grits. I have never heard of grits except in some well-known classic novels. The amount of knowledge and care you take over this dish is amazing.
My heart goes out to brock’s well-being. Stay positive and all will be well.
Whats up with dude?
He dont look so good
@@88evileve88 "Sean Brock is battling a rare neuromuscular autoimmune disease, myasthenia gravis (MG), that threatens to leave him blind"
@@Lepretr0n poor darling... He is a super nice guy
He’s also got a fairly new kiddo, a new restaurant, and he’s working on opening another one. I can’t even fathom how tired this dude is. Still kickin ass though.
yay someone who doesn't make runny watery grits...
Rev. Maillet 🙌🏾
Yes. I'm getting tired of seeing them run all over the plate. Thick and hot is the way to go.
Big Tuna 😂💯
If you give me watery grits we can’t be friends anymore
@@MsMrapplepie and that's on periodt
Felt so much love in the way he cooks and speaks, amazing. I hope one day I can try grits living in Toronto I feel like it’s impossible to obtain
Love Sean Brock and what he’s doing. Has a great story too
God damn this looks good, I had shrimp & grits at Sean’s restaurant in Nashville. Easily the best shrimp & grits I’ve had in my life, this dude’s passion for southern food is awesome.
Good to see The Man Chef Brock....
The guy sounds like the Bob Ross of southern cooking. You'd never know he literally almost worked himself to death (and subsequently almost drank himself to death)
Yeah, Sean is the real deal artist and was willing to die for it.
That was a good Chef’s Table episode
Sean looks great, so happy he's the guest here!
I have never had grits but this dish I would whole heartedly love to have as a first looks delicious and full of flavour
Ali G check my shrimp and grits recipe on my channel I’d the feedback
Pro tip on cooking grits: Add a knob of butter at the beginning; the fat helps to keep the grits from sticking to the bottom.
You still gotta stir them a lot, though. I made this recipe according to Sean's instructions tonight, and it slapped!
I could watch Sean Brock non stop. Truly an artist.
"When you visit someone's house and they didn't cook their grits properly, you probably shouldn't marry into that family". That kinda makes it sounds like every house call in the south is a potential marriage XD.
Thank goodness I'm from the Midwest... I'd still be single lol... Gris are not in my wheelhouse
@Daniel Hollingsworth my grandma is from the south and she taught me to make grits just right.
He’s right
Because it is. Whether you know it or not.
I mean.........
This dude is a mad scientist for grits whoa
Carlos Boeing right!
Go Azia Go that grits ain’t it
pat22nasty want to subscribe to each other?
Yeah, he is cooking grits in water. My head will explode any second...
@@DasTod it's good with water and milk. As long as they come out creamy and thick, it's fine.
He’s so poetic.
Those Geechie Boy Mill grits are where it's at.
Great show. I'm a Sean Brock fan ever since I saw Mind of a chef hosted by Anthony Bourdain. I'm from the south and those grits are legit.
this dude is like smart, like genius level and its cool af
He mentioned Bill Neal, whose cookbook Southern Cooking is sadly an almost forgotten classic.
Making this tonight for dinner! Grits are already soaking!
Jordan Gonzalez I uploaded a shrimp and grit recipe on my channel I’d love for you to check it out 😊
Grand master grit maker!
This guy is so passionate and chill at the same time
Clicked on for the grits. Discovered a science show.
The Science of grits is very important
Sean, have you ever heard of a double boiler? My grits never burn or stick to the bottom...brilliant!
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.
He is SO passionate about grits, it's so wholesome & I absolutely love it
Love the idea of breading the shrimp to add texture and help to make a bit of a roux, genius! Never had gris but this looks delicious! 😋
If you are going to make them buy the best grits you can find. You sub the bay laurel for fresh bay leaves but the quality of grits is the important thing. The grits he got are from Anson Mills and they ship across the US, you can Google them to find there website.
@@andrewlazar4804 thank you for the tip! I really am going to try to make these, he made them look delicious and anything paired with shrimp can't be bad ;)
@@andrewlazar4804 found them but....which ones should I buy?
Antebellum Coarse White Grits *
Antebellum Coarse Yellow Grits *
Antebellum Medium White Quick Grits *
Antebellum Medium Yellow Quick Grits *
Colonial Coarse Pencil Cob Grits *
Native Coarse Blue Corn Grits *
@@CheritheChef Coarse is your friend, the color doesn't matter
@@andrewlazar4804 thank you kind sir :)
Sean is like... ASMR for foodies. He’s so even keel and relaxed... and that dish looks legit.
He cooks with so much love it’s insane. I love Sean Brock. He is a rockstar. Be more like him
Amazing! I've had shrimp and grits, but this is entirely another level.
i adore this man. the amount of emotion he has when it comes to food. not a lot of chefs can compare to him.
No offense to Matty or Action, but this is a real chef. There is no ego here. This is just a man sharing his passion.
The way he focuses on the pot makes me think of a friend of mine. He needs glasses, but refuses to wear them.
Yea he typically wears glasses
He acts like his eyesight is very bad so it probably is
Yes, he has an eye condition. He delves deeply into it in his Chef's Table special on Netflix
Sean is like the quintessential southern style chef, absolutely kills it every time
You can't cook soul food if dont have soul
And this guy has it!!
So Grits is Polenta.... in Venice area, there is a dish of small stirfried shrimps over a bed of white creamy polenta .... makes me wonder if the two are connected somehow... and Venice having a long seafaring history is no surprise
Corn and tomatoes came from the Americas, probably via Spain and Columbus. Could you imagine Italy without tomatoes? Since Italy was a major trading port almost nothing that is eaten there now is indigenous except for maybe seafood. Risotto? Rice came from Asia. Pasta? Wheat came from Persia.
While polenta is made from ground yellow corn, grits are made from white corn (also called hominy). ... The most notable difference between the two is in the texture: polenta is much coarser, whereas grits are finer.
@@chefmartinarizq There are many kinds of polenta in Italy some from yellow corn some from white corn called "perlato" like the one mentioned above some dark etc, and the grain coarseness depends from region to region from mill to mill, in the end is all grided corn ;D
@@JohnVC Corn, potatoes chilies ... so many from the Americas that are the same for every country almost and is what makes cooking beautiful and diverse imagine Sichuan, Thai and Indian food without chilies.... before corn rye and barley was used for polenta.... Italy is blessed with exceptional geography and weather for produce to develop. If you look at the main Mediterranean coastal cuisines the connections are unbelievable
John Caputo pedant
Hmmm I wonder where southern cooking comes from and way it tastes so much better than everything else.
@@TheIvanNewb this kind of cooking is basically from the coastal areas of the SOUTH. As you get into the interior of the SOUTH the cooking is mostly influenced by the SCOTCH-IRISH.
@@robertsettle2590 Ah, nice. That's pretty cool how it changes and isn't just the same everywhere within the South.
Lol while you guys aren’t wrong, you’re missing @larnell guthrie’s point
Lol SS “ This Guy Gets It”
Robert Settle nope. It’s mostly influenced by the Africans
I just picked up this book and when I got home, I found out it was specially bound and SIGNED. I have been a huge fan of Sean and if I had the opportunity to work for him to learn more, I
would in a heartbeat
Move to east Nashville and work for him at his new place Joyland. Or come a little a later and work at Audrey when it's finished...
@@sdavis4356 already applied the day they announced
@@TheUberstuff Hope you got it, but if you didn't, keep trying! Good luck to you
goddamn sean brock...just had me all in the feels with the way he was talking about the grits alone... so much passion.
The Southern traditions this man speaks of and that are so special to him are going away. What makes Southern food so special is the emotional and social aspects of it for Southerners. Homesteads in the South were very far apart yet it was the land being crossed for the Western migration. It because customary for homes to keep food cooking all day for the family, farm workers, and travelers. A good meal could warm the bodies and souls of guests and help sustain them during their arduous treks. When I was a kid both my grandmothers kept warm, delicious food prepared ALL DAY. It might just be biscuits or bacon, but it would be something other things could be added to quickly to create a meal any time of day (or night). Other times it would be a pot of beans and a pan of cornbread. And everyone who stopped by would be offered food. Food became a way to show love and care and to make friends out of strangers. Sadly, though, this is going away. Women don't stay at home, there is no reason to have REAL food prepared all day (snacks and fast food have replaced), and few men or women are learning to cook the classic methods. It's going to be a tragic loss.
Man this guy has such a chill, natural cooking style. My kinda chef.
My son is a Californian who fell in love with grits. I have traveled to the South & have eaten real grits back in the 70”s when they were still authentic, so I know real grits, so when I found these recipes I knew he would be thrilled if I made it, so I am going to surprise him with real grits & shrimp this weekend. And I don’t mean the kind he’s use to from Denny’s restaurant, I mean the recipe right here!
I can confirm eating green onions with every meal in the south. I'm from Tennessee and when they start growing we eat them with everything!
They just make everything look and taste better
My wife’s family is from South Carolina. I’ve eaten hundreds of meals down there since we’ve been married and I’ve never seen someone eating raw green onions at a meal. “The South” is not one culinary tradition or culture. Even within regions you’ll find wide differences.
@@skoomskaa That's true, the quintessential southern dish for where I'm from could differ wildly in comparison to North Carolina. I'm sure it is even different from county to county. The most popular way I've seen people here eat raw green onions is with pinto beans and cornbread.
Ditto from Arkansas, also tomatoes and squash that were still on the vine an hour ago.
this guy has a new restaurant in my city. I should check it out soon
Such passion and attention to detail poured onto a humble pot of grits. Keep inspiring us chef 🙏
"What's a grit?" - Joe Pesci
Dem hominy grits!
I love him !!
This guy 👍
Toast in Temecula, Ca needs to watch this. They make the best soupy grits out there. :(
S/O to Temecula! Lol
All the real ones know this gentleman
"That's why grandma's cooking is so good." He never had my grandmother's cooking. That shit was nasty.
Nowadays, most grandmas probably used Hamburger Helper.
😂😂😂
Well, this just cost me nearly$20 in book buys as I read all about Bill Neal, the documentary, his books, place in Southern cooking. Glad that doesn't happen every time I look at a recipe. Thanks for this recipe and turning me on to him!
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.
Says 50 minute grits drove him crazy, then proceeds to take over a day to make grits.
Teaching Californians and the rest of em how to make some decent grits 👍, you're doing gods work
You're cute 😝
So easy to make? Cooking the grits doesn't seem to be easy
Truth.
I know who this chef is but not too well. Does he have OCD? You can kinda tell how his mind seems restless while he's prepping those grits. I'm sure his grits are good though.
I think all chefs are OCD too an extent.
Sean is a very talented chef. The series Chefs Table on Netflix outlines his immense commitment and love for food. Man is a beast, he is a pioneer for Southern style food. Im very eager to eat at Husk. All the best Sean, love from Canada!
He isn't really apart of Husk anymore, he's a partner but isn't involved day to day like he used to. The best food in Charleston in my opinion is FIG which is Mike Lada's place. Mike is also a pioneer in the southern food world and FIG is out of this world good.
@@andrewlazar4804 Interesting! I will definitely add FIG to the list. Many thanks!
This guy is SERIOUS about his grits
Sean's looking really good glad to see him on Munchies.
Sean Brock’s the fucking man. Love his cooking
I respect the dedication but I aint spending 24h to make grits 😅
This guy ate at Waffle House with Anthony Bourdain. Lol. Great video
Cooking grits ain’t that hard, y’all.
Bob Ross of grits
Dude straight up ate raw scallion. Guy's a G.
I would do exactly what he did except cook the shrimp on high heat and blacken it and add butter and garlic
I like Sean. The bit he did with boirdain at Waffle House was one of the best. But he ain’t looking too good these days.
Yes sir
No idea why this just came in to my feed but bet your ass I went and made this after watching a couple times. Easily one of the best things I've ever made
who knew cooking grits is SOOOOOOO BORING!!!!
I would hate been a chef in his restaurant lol
why cause you're a shit cook shoemaker?
His OCD seems almost to overwhelm the man
Meticulous
He almost licked his own plate!
He put love in that recipe... perfect!
Tried this dish last night and it was delicious! Hubby took care of the shrimp and I stirred the grits. We’ll definitely make this again!
His Grits at Husk Restaurant in Nashville was the best grits I’ve ever had 💯
"so easy to make" for those who want to spend two days cooking Shrimp & Grits.
Hah...true
The most arrogant, pretentious and long-winded instructions on how to make grits/polenta on tube. It ain't that complicated bro. Soaking and skimming and I'm a purists and blaa blaa blaa. Get over yourself.
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.
Complete inspiration. From one Virginian to another. Keep on livin, chef
3:42 "Back to the native Americans"
Bay laurel is from the Old World, it's not native to the Americas and no other member of the laurel family has the same herbaceous leaves
Mines better. Brooks Brothers. Mayhem munchies video. TDC.
OMG Grits are not that Complicated! these are not southern Grits! got to be a Yankee
Shrimp and grits is probably my favorite meal ever! I need to learn how to make and this seems like the perfect method. The way Sean talks about grits really spoke to my soul 🤣
So I'm not from the US but grits should translate to polenta, right?
While polenta is made from ground yellow corn, grits are made from white corn (also called hominy). ... The most notable difference between the two is in the texture: polenta is much coarser, whereas grits are finer.
Did anyone catch what he used as a stock liquid?? Didn't hear him make mention 🤔
I can't articulate it, but I really like his energy.
So all I got to do is get this un-named grit variety your friend grows? Sweet thanks.
We are making this tonight. Would it be horrible if the grits only soaked for 4 hours?
I'm not a southerner but damn I would love to have Shrimp & Grits tonight. Much respect to Chef Brock!
Al Vasquez I uploaded a shrimp and grit recipe on my channel I’d love for you to check it out 😊
Am I the only one who thinks grits taste like chewed corn chips or am I cooking it wrong?
Grits and shrimp. Life gets no better. iMO