African-American cuisine, often called soul food, is rich with history and flavor, rooted in resilience and community. In this class, we explored its cultural significance and prepared a classic dish of Shrimp and Grits as a tribute to this enduring culinary tradition.

Quick Shrimp and Grits Recipe

Ingredients (Serves 4)

For the Grits:

1 cup quick-cooking grits
4 cups water or chicken broth
1/2 cup shredded sharp cheddar cheese
2 tablespoons butter
Salt and pepper to taste

For the Shrimp:

1 lb large shrimp, peeled and deveined
1 tablespoon olive oil or butter
2 cloves garlic, minced
1/4 cup diced onion (optional)
1/4 cup diced bell pepper (optional)
1 teaspoon of Spanish Smoked paprika
1/2 teaspoon cayenne pepper (optional for heat)
1/4 cup chicken broth (or white wine)
1 tablespoon fresh lemon juice
2 tablespoons chopped parsley (optional)
Salt and pepper to taste

Instructions

Cook the Grits:
Bring water (or broth) to a boil in a medium saucepan.
Slowly whisk in the grits to avoid lumps. Reduce heat to low and simmer for 5-7 minutes, stirring frequently, until thickened.
Stir in cheese, butter, salt, and pepper. Cover and keep warm.
Prepare the Shrimp:
Heat olive oil (or butter) in a large skillet over medium heat.
Add garlic, onion, and bell pepper if using, and sauté for 2-3 minutes until softened.
Add shrimp, paprika, cayenne, salt, and pepper. Cook for 2 minutes per side, until the shrimp turn pink.
Deglaze the pan with chicken broth (or white wine) and stir in lemon juice. Let it simmer for 1-2 minutes until slightly reduced.
Serve: Spoon the creamy grits into bowls and top with the shrimp mixture.Garnish with parsley and serve immediately.