Today on the 20 Dollar Chef I went Shrimp and Grits. I threw a egg on that shit and called it a Saturday morning. I once made this with Matt Mitrione, but being last min we had to sub for the grits since I couldn't find grits in NYC. This time I ordered grits off Amazon. A small tip I enjoyed while doing research on recipes and ways to cook grits, was to soak them over night. I did that and they came out very creamy and delicious. I did do something uncommon in the grit making world, I diced up a jalapeño very fine and tossed into the grits. With the Shrimp having beer, and andouille sausage in the recipe, I wanted to step up the spice so this was the move.
