Chef whips up dish for National Grits for Breakfast Day

ByEyewitness News WABC logo
Saturday, September 2, 2017
Grits for Breakfast Day
Chef Jesse Jones joined us for National Grits for Breakfast Day.

NEW YORK (WABC) -- 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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