Papa Ed’s Shrimp and Grits by Ed Brumfield
Ed Brumfield, the executive chef at the Rooster in Harlem shares the ultimate soul food recipe for shrimp and grits, from THE RISE cookbook by Marcus Samuelsson with Osayi Endolyn.
"When I think about a Southern dish like shrimp and grits, I’m reminded of the mood that jazz and church give me, and of how universal these feelings are. These dishes are eaten all over the world, just like hip-hop is heard all over the world.
Ed’s parents grew up in the South, so he can teach us about shrimp and grits, about gumbo. Food like this points to a culture, to art, to music. I didn’t grow up in America, so when I listen to Ed, I’m learning not only from a chef’s point of view. I’ll say, 'Ed, what do you remember about eating at home?' Then I sit back, taste, and listen."
Excerpted from THE RISE by Marcus Samuelsson with Osayi Endolyn. Copyright © 2020 by Marcus Samuelsson. Photographs by Angie Mosier. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserve