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Shrimp and grits

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

09 December, 2020
Average: 3 (22 votes)

serves for


total time

1 HR 0 MIN


Still water
2 cups
1 cup
Unsalted butter
1/2 Stick
4 ounces
Kosher salt
To taste
1 Cup
Gumbo Sauce and Shrimp
Vegetable oil
3 tablespoons
1/4 cup small-diced
Red onion
1/4 cup small-diced
Red bell peppers
1/4 cup small-diced
4 (minced)
to taste
Black pepper
1/2 teaspoon
1 (14-ounce)
8 ounces small-diced
Smoked paprika
1 tablespoon
Cayenne pepper
1 teaspoon
Fish stock
2 cups
Apple cider vinegar
2 tablespoons
12 (large, tail on, peeled and deveined

Step 01

Make the grits

Combine the water, cream, and butter in a medium saucepan set over medium-high heat. Once the liquid comes to a simmer, add the grits and whisk to combine. Decrease the heat to low and cook, stirring frequently, until the grits are tender and creamy, 20 to 25 minutes. Remove from the heat and stir in the cheese until melted. Taste and adjust seasoning with salt as desired.


Step 02

Make the sauce

Heat the vegetable oil in a large saucepan or Dutch oven set over medium-high heat. When the oil shimmers, add the celery, onion, red pepper, garlic, salt and pepper and cook, stirring frequently, until the onions are translucent, 3 to 4 minutes.

Add the chorizo and cook for 4 to 5 minutes, stirring frequently. Add the tomatoes, okra, paprika, and cayenne and continue cooking for 4 to 5 minutes, stirring frequently. Add the stock and vinegar and bring to a simmer.

Decrease the heat to low, cover, and cook, stirring occasionally, for 20 to 25 minutes, until the vegetables are tender and the mixture has thickened slightly.

Add the shrimp and stir to combine. Continue to cook 4 to 5 minutes, until the shrimp are cooked through.

Serve the shrimp and sauce over the warm grits.




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