Kardea Brown's Gullah-Style Shrimp and Grits | Delicious Miss Brown

Shrimp and grits is a southern STAPLE for brunch! Learn how to make it at home with Kardea. Watch #DeliciousMissBrown, Sundays at 12|11c on Food Network, or #StreamOnMax! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3oI0wU4 Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Kardea's Gullah Style Shrimp and Grits RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 50 min Active: 45 min Yield: 4 servings Ingredients 4 strips bacon 1 medium onion, chopped 1 pound medium uncooked wild shrimp, peeled and deveined Sea salt and freshly ground black pepper 1/2 cup all-purpose flour, plus more as needed 1 tablespoon garlic powder, plus more if needed 1/4 cup canola or vegetable oil, plus more if needed 1 cup hot water 2 cups quick-cooking grits, prepared according to package instructions 1/2 cup green onions sliced on a bias Directions Heat a heavy-bottomed skillet (preferably cast-iron) over medium-high heat. Add the bacon and cook until crispy. Remove and set aside, reserving the drippings. Add the onions to the skillet and cook on medium-low, stirring, until slightly tender and the skillet has browned bits, about 3 minutes. Meanwhile, sprinkle the uncooked shrimp with a few pinches of salt and pepper in a large bowl, then sprinkle with 1/4 cup flour and the garlic powder and toss. Set aside. Turn the skillet up to medium-high heat and add the canola oil. Test the oil temperature by dropping in a dab of flour. When it sizzles, add the remaining 1/4 cup flour. Brown the flour and onions, adding more oil if too dry, until slightly dark brown. Add the shrimp and bacon, breaking the bacon into small pieces, and stir with a wooden spoon. Slowly whisk in the hot water and bring to a slight boil, then stir and reduce the heat to a simmer until the gravy thickens and browns, 5 to 10 minutes. Taste the gravy and add more salt, pepper or garlic powder if needed. Serve the shrimp over the prepared grits topped with green onions. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #DeliciousMissBrown #KardeaBrown #FoodNetwork #KardeasGullahStyleShrimpAndGrits Cook Shrimp and Grits with Kardea Brown | Delicious Miss Brown | Food Network https://youtu.be/CKVgZ9eFvAQ