Shrimp and Grits

All right, well, we're all about classic southern dishes today, y'all

So we've got to start off with shrimp and grits. Do it. We've got some shallots down there, Bobby, that need mincing

All right. We've got garlic. I'll need some parsley. Jamie. Two cups of grits

If you'd be in charge of the grits, yes, you've got four cups of chicken broth in this pot just simmering

And I'm going to go ahead and bring it back to a bowl. Okay. And you're going to add a bowl

This is my bacon, and it weighs all of one ounce. Oh, wow

Portion control. So, y'all, I'm going to take my four pieces of bacon

and I'm going to brown this off until it's nice and crisp

because we're going to render the flavor out of this bacon, y'all

because that's what we're going to cook our garlic and our shallots in

There's a lot of good flavor in that little bit of bacon. I'll chop two cloves of garlic

All right, shallots are chopped. Okay, sonny boy, if you would just push that to the side

and chop us some parsley. Okay. I'm gonna cut these grits with some heavy cream

Y know one of my favorite pictures of y when y were little boys

I had y'all dressed just alike, and I took you to the mall where this bear was hanging out

I thought y'all were the cutest thing I had ever laid my eyes on

Well, we used to be. Y'all still are to me. All right

I always use a five-minute grit, y'all, but I'll usually always cook them for a minimum of 45 minutes

And, son, if you would open that tomato paste for me. Okay

I'm going to brown us some tomato paste. We're going to have a tomato-based shrimp

Perfect. And, son, I got some shrimp down there in that drawer

We're going to take that bacon out Alrighty Look at that That smells so good

Doesn't that smell good Alright, let's put the garlic in Really? Before the shallots

Yes, well the shallots too We're going to put it all in there Okay

The garlic is going to cook faster than the shallots You just don't worry about it

You just put that shallot in I just keep chopping it I be over here and be quiet No if you put that shallot in there son There you go

And you see I've taken that off the heat because I don't want our garlic to burn

That smells delicious. Doesn't it? And Bobby, I'm going to use a couple of tablespoons of tomato paste

and I'm going to toast that tomato paste. Mm-hmm. There you go, son

Just toast it. And by toasting that tomato paste, it brings out all the flavor

And like I said, I just love to toast it and brown it up

And I do that when I'm making a marinara sauce or spaghetti or lasagna

I do the same thing with it every time. We're going to add about a half a cup of wine to this

Okay. Screw top. Nice. Screw top wine. We'll add two teaspoons of Creole seasoning and an eight-ounce can of diced tomatoes

Now we're going to add those shrimps. And we're not going to let those cook very long

They don't take long. Jamie just add that cup of cheddar cheese to the grits darling Yum I going to add a little salt a little pepper

And son, why don't you dip us up some grits? I finally, you know, I've been on the road for a couple of weeks

and I've traveled all over the place, and I finally got to do something I've been wanting to do for years

What is that? I was in Kansas City and finished a food segment, and the weather guy was like..

Bobby, I saw it! The weather guy was like right there, and I finished it, and he said

Golly, that smells so good, I'm dying for some chicken pot pie. And I said, Well, you know what I'm dying to do

And he said, What? I said, The weather. I totally barged into his set, grabbed the remote from him, and did The weather in Kansas City

And we'll top it off with parsley and bacon. Thank you, son

Mmm. So what do you think? Mmm. That's delicious, Pop. Oh, this is so good

So many different ways for shrimp and grits. Well, this is a good one

You can have shrimp and grits every night of the weekend, not have them the same way twice

Mmm. I love this way. Mmm. I like it, too. Mmm