Slices Now I'm Going to Get My DIC Then I'll Add in My Oil Then I'm Going to Add in My Garlic Then I'm Going to Add in My Jalapeno I am not going to Brown this is where we're going with it that's it now I'm going to add in my grits give it a good stir I'm going to add some salt now and let her come up to a boil and reduce her down to a simmer I need cheese just watch your fingers now I'm going to use my Sharp Cheddar my grits are starting to come to a boil I'll stir it just to make sure nothing's sticking on the bottom so when I stirred just now I felt on the left side of the pot like a little sticky and spoon will grab and get all of that from the bottom okay so now we're going to work on sauce in southern cooking there are almost always three main things onions bell peppers celery let's get our veggies cut up we stabilize it we cut it in half I'm leaving this because I want a dice now forward right always moving forward always moving forward moving forward in in life we're moving forward bell peppers I get it in there I open it up and I cut the tle so here we are

Celery is a little weird because of the weird shape so what we do is we cut that end off and then we want to make manageable pieces you see that and now I'm going to get my dices I'm also going to pay attention over here I'm checking great looking good need to stir things yes now they're thick okay I want you to come see this that's you see look at the bubbles they're like slowly coming that is a real that's where your grits needs to be onion bell pepper celery what El what else you think I want in here some lemon juice no what I want what am I cutting need some garlic flavor so this is what we call slab baking it means it's not cut yet okay I am going to cut and make a nice thick slice then we're just going to do the lardon first thing I do what's the first thing I do he great bacon goes in our shrimp stock is boiling we simmered it bacon is in okay so I want to strain this I'm just going to strain out that liquid I want the liquid remember now I have shrimp SAU okay so my sauce I have my bacon I have my onions I have bell peppers I have celery garlic I need a little tomato take a little bit of that I and I'm just squeezing it bacon not ready still letting it cook butter is in I'm going to add in cheese remember there's some jalapeno in here right how do I know if the flavor is Right taste it taste it make it taste good we'll put a little bit of salt and pepper all right bacon almost done we want to get it a little bit more crunchy so that's done I'm going to set it aside shrimp deining right along here I want you to make a slit if you notice there's this little track right there all I do is pull it again there's shrimp do a little slit along the very back end and now I'm just pulling it with my finger to make sure that I got it I need to take the bacon out only using the grease for the moment right onion get it cooking yeah next I'm adding in my bell pepper let that cook down a little salt pepper and some Creo so I'm seasoning high up Celery now that celery is in I can add in my garlic tomato paste concentr tra flavor so it gives you like this cooked all day type of feel when you put it in here and then cook it real fast in the oil as you can see it's slightly red not too red at this moment I'm going to add in my tomato I'm going to add in my stock few dashes of that salt pepper Creole I'm going to add a little extra paprika paprika is not really it's more for smokiness let that come up to a boil I need that to reduce down a little bit I'm going to add in my bailea okay now I'm just going to chop up some herbs the we pull down I'm going to roll all this up Cho the only last thing I need to cut are my green onion

Pan is nice and hot if you don't have the pan hot enough the shrimp won't give you that brown that beautiful color you're looking for how do I know test it I'm going to adjust my sauce see where we're at and that's it so quick now goes into the sauce I need the Grits to be creamy like this you understand little bit of lemon that bacon now it's ready but I don't want to do is come all the way here and then dump it on the plate that is

"WEBVTTKind: captionsLanguage: enall right recruits today I'm going to show you how to make shrimping grits so these are creamy jalapeno cheese grits with a shrimp stock that we're going to make so it's going to be like a reduced shrimp flavor a little bit of lardon which is the bacon um with some pansier shrimp on top first thing we have to do when we get going we have to make a stock so the way that you make shrimp stock we have whole shrimp what you're going to do is Twist then you are going to take the shell off when I start from the back I just kind of pull pull pull and then I can pull the whole thing down it's actually harder to do with the gloves than it is by hand so now I'll take a pan or a pot and I want to F this up to where everything is submerged okay to make the color tomato paste and I want that to come up to a boil and then I reduce it down to a simmer so I'm going to take my garlic one Clover garlic chop it up you're mincing to deed a jalapeno I cut it in half and then I'll just pull the jalapenos out and get your slices now I'm going to get my DIC then I'll add in my oil then I'm going to add in my garlic then I'm going to add in my jalapeno I am not going to Brown this is where we're going with it that's it now I'm going to add in my grits give it a good stir I'm going to add some salt now and let her come up to a boil and reduce her down to a simmer I need cheese just watch your fingers now I'm going to use my Sharp Cheddar my grits are starting to come to a boil I'll stir it just to make sure nothing's sticking on the bottom so when I stirred just now I felt on the left side of the pot like a little sticky and spoon will grab and get all of that from the bottom okay so now we're going to work on sauce in southern cooking there are almost always three main things onions bell peppers celery let's get our veggies cut up we stabilize it we cut it in half I'm leaving this because I want a dice now forward right always moving forward always moving forward moving forward in in life we're moving forward bell peppers I get it in there I open it up and I cut the tle so here we are celery celer is a little weird because of the weird shape so what we do is we cut that end off and then we want to make manageable pieces you see that and now I'm going to get my dices I'm also going to pay attention over here I'm checking great looking good need to stir things yes now they're thick okay I want you to come see this that's you see look at the bubbles they're like slowly coming that is a real that's where your grits needs to be onion bell pepper celery what El what else you think I want in here some lemon juice no what I want what am I cutting need some garlic flavor so this is what we call slab baking it means it's not cut yet okay I am going to cut and make a nice thick slice then we're just going to do the lardon first thing I do what's the first thing I do he great bacon goes in our shrimp stock is boiling we simmered it bacon is in okay so I want to strain this I'm just going to strain out that liquid I want the liquid remember now I have shrimp SAU okay so my sauce I have my bacon I have my onions I have bell peppers I have celery garlic I need a little tomato take a little bit of that I and I'm just squeezing it bacon not ready still letting it cook butter is in I'm going to add in cheese remember there's some jalapeno in here right how do I know if the flavor is Right taste it taste it make it taste good we'll put a little bit of salt and pepper all right bacon almost done we want to get it a little bit more crunchy so that's done I'm going to set it aside shrimp deining right along here I want you to make a slit if you notice there's this little track right there all I do is pull it again there's shrimp do a little slit along the very back end and now I'm just pulling it with my finger to make sure that I got it I need to take the bacon out only using the grease for the moment right onion get it cooking yeah next I'm adding in my bell pepper let that cook down a little salt pepper and some Creo so I'm seasoning high up Celery now that celery is in I can add in my garlic tomato paste concentr tra flavor so it gives you like this cooked all day type of feel when you put it in here and then cook it real fast in the oil as you can see it's slightly red not too red at this moment I'm going to add in my tomato I'm going to add in my stock few dashes of that salt pepper Creole I'm going to add a little extra paprika paprika is not really it's more for smokiness let that come up to a boil I need that to reduce down a little bit I'm going to add in my bailea okay now I'm just going to chop up some herbs th we pull down I'm going to roll all this up Cho the only last thing I need to cut are my green onion pan is nice and hot if you don't have the pan hot enough the shrimp won't give you that brown that beautiful color you're looking for how do I know test it I'm going to adjust my sauce see where we're at and that's it so quick now goes into the sauce I need the Grits to be creamy like this you understand little bit of lemon that bacon now it's ready but I don't want to do is come all the way here and then dump it on the plate that isall right recruits today I'm going to show you how to make shrimping grits so these are creamy jalapeno cheese grits with a shrimp stock that we're going to make so it's going to be like a reduced shrimp flavor a little bit of lardon which is the bacon um with some pansier shrimp on top first thing we have to do when we get going we have to make a stock so the way that you make shrimp stock we have whole shrimp what you're going to do is Twist then you are going to take the shell off when I start from the back I just kind of pull pull pull and then I can pull the whole thing down it's actually harder to do with the gloves than it is by hand so now I'll take a pan or a pot and I want to F this up to where everything is submerged okay to make the color tomato paste and I want that to come up to a boil and then I reduce it down to a simmer so I'm going to take my garlic one Clover garlic chop it up you're mincing to deed a jalapeno I cut it in half and then I'll just pull the jalapenos out and get your slices now I'm going to get my DIC then I'll add in my oil then I'm going to add in my garlic then I'm going to add in my jalapeno I am not going to Brown this is where we're going with it that's it now I'm going to add in my grits give it a good stir I'm going to add some salt now and let her come up to a boil and reduce her down to a simmer I need cheese just watch your fingers now I'm going to use my Sharp Cheddar my grits are starting to come to a boil I'll stir it just to make sure nothing's sticking on the bottom so when I stirred just now I felt on the left side of the pot like a little sticky and spoon will grab and get all of that from the bottom okay so now we're going to work on sauce in southern cooking there are almost always three main things onions bell peppers celery let's get our veggies cut up we stabilize it we cut it in half I'm leaving this because I want a dice now forward right always moving forward always moving forward moving forward in in life we're moving forward bell peppers I get it in there I open it up and I cut the tle so here we are celery celer is a little weird because of the weird shape so what we do is we cut that end off and then we want to make manageable pieces you see that and now I'm going to get my dices I'm also going to pay attention over here I'm checking great looking good need to stir things yes now they're thick okay I want you to come see this that's you see look at the bubbles they're like slowly coming that is a real that's where your grits needs to be onion bell pepper celery what El what else you think I want in here some lemon juice no what I want what am I cutting need some garlic flavor so this is what we call slab baking it means it's not cut yet okay I am going to cut and make a nice thick slice then we're just going to do the lardon first thing I do what's the first thing I do he great bacon goes in our shrimp stock is boiling we simmered it bacon is in okay so I want to strain this I'm just going to strain out that liquid I want the liquid remember now I have shrimp SAU okay so my sauce I have my bacon I have my onions I have bell peppers I have celery garlic I need a little tomato take a little bit of that I and I'm just squeezing it bacon not ready still letting it cook butter is in I'm going to add in cheese remember there's some jalapeno in here right how do I know if the flavor is Right taste it taste it make it taste good we'll put a little bit of salt and pepper all right bacon almost done we want to get it a little bit more crunchy so that's done I'm going to set it aside shrimp deining right along here I want you to make a slit if you notice there's this little track right there all I do is pull it again there's shrimp do a little slit along the very back end and now I'm just pulling it with my finger to make sure that I got it I need to take the bacon out only using the grease for the moment right onion get it cooking yeah next I'm adding in my bell pepper let that cook down a little salt pepper and some Creo so I'm seasoning high up Celery now that celery is in I can add in my garlic tomato paste concentr tra flavor so it gives you like this cooked all day type of feel when you put it in here and then cook it real fast in the oil as you can see it's slightly red not too red at this moment I'm going to add in my tomato I'm going to add in my stock few dashes of that salt pepper Creole I'm going to add a little extra paprika paprika is not really it's more for smokiness let that come up to a boil I need that to reduce down a little bit I'm going to add in my bailea okay now I'm just going to chop up some herbs th we pull down I'm going to roll all this up Cho the only last thing I need to cut are my green onion pan is nice and hot if you don't have the pan hot enough the shrimp won't give you that brown that beautiful color you're looking for how do I know test it I'm going to adjust my sauce see where we're at and that's it so quick now goes into the sauce I need the Grits to be creamy like this you understand little bit of lemon that bacon now it's ready but I don't want to do is come all the way here and then dump it on the plate that is\n"