Chef whips up dish for National Grits for Breakfast Day

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Chef Jesse Jones joined us for National Grits for Breakfast Day.

Saturday was a day to top off your breakfast with a celebration: It's National Grits for Breakfast Day.

Joining us on Eyewitness News Saturday Morning was private chef Jesse Jones. (Instagram: chef_jes1, Twitter: @chefjesse1)

He whipped up something savory with French and Southern inspiration.

Here is one of his recipes:

Spiced Shrimp on a Bed of Cheddar Grits Cakes with Microgreens


Makes 8 servings

Chef Jesse's Seafood essence spice (see below)
16 medium shrimp

1/2 cup unsalted butter (1 stick)
1/4 cup grape seed oil
1 1/2 tsp fresh minced garlic
1/2 cup red peppers
1/2 cup yellow peppers

1/2 cup all-purpose flour
1/2 cup shrimp stock*
microgreens or fresh minced parsley for garnish

Remove shrimp from their shells. Keep shells to make a shrimp stock*. Place shrimp in a small bowl, then combine Chef Jesse's seafood essence, and mix a couple tablespoons with the shrimp.

Marinate in the fridge for 4 hours or overnight for more flavor -- I recommend overnight.

In a sauté pan, melt butter and oil. On medium heat, quickly sauté shrimp on both sides. Remove from pan quickly, set on a plate.

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