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hey y'all welcome back I'm in the
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kitchen with Sunny Anderson today and
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we're paying homage to the butter gods
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well listen Sonny we're gonna make grits
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with braised lemony butter shrimp so
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I've got my four cups a ball in water
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going now I just want to salt that water
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and I tell you why if some people don't
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use pepper in their grit all right all
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the time I love the way it looks so I'm
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gonna put that in there and I'm gonna
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add 6 tablespoons of butter yes we're
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going through the butter today love it
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and then if you would measure us out one
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cup of grits and now I'm gonna measure
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out 3/4 a cup of heavy cream so these
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are gonna be good creamy grits yes now
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here's the trick you know when you're
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cooking grits you want to make sure that
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you really get them in there with a stir
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so what nuggets yes gretna exactly
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that's no good all right so we want to
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make sure we get that stirred and stir
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that for you all right now I'm gonna cut
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the heat down a little bit on that you
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know what I do i toast mine sometimes
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you toast you agree I do our toast come
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on how do you do that I put the butter
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in first uh-huh then I put the grits in
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and stir them and toast them so all the
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grits get combined and touched by mutter
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I have never done that but sometimes
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I'll do my rice that way hmm I hadn't
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thought about grits that's why I love
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cooking with so many different people
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because there's so many different ways
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to do things so what are we gonna do
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with the grip we're gonna let them cook
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now I just want my pan to get hot sunny
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screaming high because I'm gonna add a
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ooh and we've got two pounds of shrimp
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and we left the tails own ok ambles to
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eat with yes I like to pick them up even
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if I'm having grits and from You Sonny
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I'm gonna need about 6 tablespoons of
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in goes our stick of butter you can see
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our fan is hot and I'm gonna keep
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stirring those grits whoa it's a brown
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how we gonna do a brown butter sauce
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today y'all so we've got our six
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tablespoons of lemon juice going in does
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that burn no I don't think so don't you
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like the brown butter sauce I love
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Rambler stuff look I got all kinds of
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all right now I'm gonna dump the shrimp
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in and these are just medium sized
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shrimp y'all and we're gonna stir those
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around real real quick like all right
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I'm gonna salt and pepper our shrimp
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let's see how that chilled down our pan
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so that's why I wanted to get my pan
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good and hot and I'm gonna cut it back
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up oh it's pure straight hi Sonny okay
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our shrimp are looking great good
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turning pink this is gonna be delicious
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yes on top of our grits all right you
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know what I'm gonna do you know what you
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gonna bring our bowls down here yes this
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looks like it I'm gonna go ahead and dip
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us up some grits because these are gonna
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be so hot burner it's gonna just scold
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our tongue so I'm gonna go ahead and let
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them kind of be cooling a little bit in
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double-ups oops I made an error
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get some strip on the top alright now
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we're gonna need a spoon so we can cut
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off all that juice that good seafood
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yes sister Sally mm-hmm I'll give it a
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tilts uh-huh hmm look at all the juice
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that came out of those sunny that's
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trouble girl she just nobly quits it all
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set for the lemon juice and the butter
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butter Oh sunshine Nick start or the end
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to a Southern day right mm-hmm all right
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honey make sure that looks like the
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biggest and most generous thanks
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biscuits are ready hey have you ever had
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a biscuit like this Jason wait think
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that having a little herb butter that's
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mm-hmm ain't it good I like it's just
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like a few ingredients mm-hmm mm oh
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sorry I look like I'm double dipping oh
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mm took the bone mm-hmm in it yummy yeah
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so you're gonna go in I'm gonna go in
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look I just cut mine off look at our
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grits they're perfect that is a perfect
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perfect perfect pork for yet
