New Zealand Family Try SHRIMP & GRITS For The First Time! ALABAMA State Food | Atlanta's Kitchen 23

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[johnterry]

I'm trying to understand how a family that lives on an island surrounded by water doesn't eat a lot of seafood. I guess that's the great thing about life is that everybody is different.😊

[mikeduncan]

As someone who worked as a cook for a long time my heart was in my throat while Atlanta was cutting the ingredients. First off I'm so thankful that she got a bigger knife after a while, because believe it or not most accidental knife injuries are because the blade is too small or not sharp enough for what you are trying to cut. Atlanta, this nest tip is directly aimed at you, and I hope that I can express it properly by just typing it out: You should never be holding your ingredients with fingers flat out. The best way to do it is to hold the ingredients with the tips of your fingers with them curved slightly towards you, so that your knuckle is jutting out a little bit. The knife blade should be rubbing up against that knuckle, with the knife-tip never leaving the cutting board, just moving the handle up and down, in a motion almost like using a pump, so the actual edge of the blade never goes higher than your knuckles, which are acting almost like a guard. This is the technique that you see chefs using when they are cutting super fast without worry of hurting themselves, but of course since this is new to you you need to start it out slow until you feel comfortable with the motion. Hope this helps.

[BillB]

Grits are essentially polenta made from white corn. They're a sponge for whatever flavor you care to introduce. Traditionally they're served at breafast with salt, pepper and butter to accompany bacon and/or ham and eggs with toast.

[Nic]

I am from New Orleans, Louisiana. I was never a fan of grits until my older years, but I love them now. Grits are more of a breakfast food, similar to oatmeal. It is meant to be something fast and filling to prepare before you start your day. Side note. Life has brought many struggles and heartaches for me. Watching your family do life together, full of joy and love in everyone’s hearts, provides hope and encouragement in at least one person's life. I pray that God blesses you to the third and fourth generation 1000-fold for all the love y’all give.

[bynumite]

As a life long Alabaman, I wasn't aware that shrimp&grits was our state food. I would have thought it was smoked chicken with Alabama White Sauce. 🤷‍♂️

[nwmonk]

She is going to be a phenomenal chef on day

[gregjohnson]

So a few ways to really elevate shrimp and grits, instead of water, use heavy cream. Additionally, you can use the fond in the bottom of the skillet to makes a sort of super umami bbq sauce that you pour on top. It really changes the textures up a lot and makes it super creamy while making the flavors flow a bit more.

[Steph_CommiesSuckAZZ]

Grits are MUCH better if you use half water, half milk, instead of all water...JS. Love y'all. You're such a beautiful family.

[pharmkidjones]

Great job Atlanta. Y'all made this Southerner proud. Keep up the great work.

[toddlucas]

If you visit a corn mill in the south USA, you will find in the milling process three corn products. The most course is grits. next is corn meal, and last is the finer corn flour.

[sheherazahde]

I’m a yankee and I love grits!!!
They are very similar to Italian polenta.
With both you can mix in cheese, or not, and eat it hot with butter, salt & pepper.
Or you can put it in a tall container and let it cool overnight, then cut it into slices and fry it for breakfast. Fried grits taste great with maple syrup!!!

I also like plain white rice with butter, salt & pepper. Or white rice with cheese melted into it.

[krismcbride]

I'm a Yankee from Michigan and I love shrimp and grits!

[josephbridges]

Those grits need salt, pepper, a touch of garlic, a bit of milk or heavy cream, a tooon of butter and add that bacon fat as well. They also need to be a bit thicker. You should be able to take a scoop, turn the spoon over, and nothing will fall off.

For high end shrimp and grits, typically the grits are also smoked, but that’s definitely optional.

[kenfreeman]

I was having a hard time and this was somehow calming to me. Thanks for sharing these.
I always look for Denzel stealing food in these kitchen episodes. It's just so funny.

[mariehill]

Here’s the thing, Shrimp & grits is a main dish…however, grits can be used as a side all on it’s own! You can have it for breakfast with eggs, bacon and a biscuit. Most people make it with loads of butter and heavy cream, which gives it a very creamy consistency (similar to oatmeal) and a dash of salt & pepper to taste. The other way is to load it up with a heap load of cheddar cheese. Both ways are delicious and make an excellent side for both breakfast and dinner! Thank y’all for trying it. You’ll have to get the real thing while on your travels to the U.S. and compare Atlanta’s version to the real thing! I think she came pretty dang close. ☺️ If you happen to travel to Georgia, you must try a place called The Flying Biscuit. They have wonderfully pillow soft biscuits and deliciously creamy grits served the original way with butter & love!

[Magaeatsboogers]

Another Great Southern dish is (Red eye Gravy, Grits and fried Catfish.) Red eye gravy seems strange but it actually is really good.

[brendanl]

I was quite surprised to hear you say that you don't eat much seafood. Living on an island I always just figured that seafood would be a key component of your diet. Live and learn. Great video as always 😊

[thomasbeauchamp]

I was worried until you put the cheese in, then I thought "She knows what she's doing!"😄 Whatever your thoughts about grits themselves, if you add shrimp, bacon, and cheese they become amazing!

[yvettewhite]

I loved eating grit with butter and sugar as a child . Breakfast dish .

[WatchingFun_]

Grits are either stone-ground (aka old-fashioned grits), which are ground with the germ intact and have a coarse texture, or quick cooking, which are more finely milled. Polenta is typically made from medium- to coarsely-ground flint corn and tends to have a flakier texture than grits. While grits can be made with yellow corn, white corn, or hominy, polenta is typically made with yellow corn. In terms of texture, ground corn can vary greatly in consistency. Thanks Google.