I’m from south Louisiana and I love to cook and make shrimp and grits often. He’s right about better than bouillon, it’s the only bouillon I ever use. I add cheddar cheese to my grits, andouille to my shrimp and fresh chopped green onions right before the sauce is ready. Otherwise it’s pretty much the same. This guy is a real cook.
I was born and raised in Texas and never been to any other state in the USA 😅. So this year when I visited Panama city Florida for the first time lol I had me my first shrimp and grits 😋 I loved it. Was raised eating Texan BBQ, texmex and authentic Mexican food. Sometimes we forget we aren't the only state 😅 and there's good food out there. Driving through Louisiana, Mississippi and Alabama was a enjoyable road trip.
I like when people start off recipes saying it's "their favorite" apposed to someone just teaching you how to make a recipie they just learned on the fly.
Going off people not knowing what grits are- I had a friend from Washington visit me in Georgia and when we went to get breakfast one day he asked the waitress if he could just try one grit to see if he liked it.
How much heavy cream? I have only been using heavy cream for about 6 months since I started watching these cooking shorts. Thanks to all cooks for posting.
