Cue music, " it corn... ". This popular social media jingle has caused many of us to look at corn through different lenses. But did you know that grits are made from corn? Yes, the beloved Southern comfort food is made from corn.
Did you also know that the history of this iconic Southern classic dish has been linked to the African continent? Michael Twitty, food historian and author of the James Beard award-winning The Cooking Gene, attributed the history of Shrimp & Grits to Mozambique.
Slaves carried memories of a corn and shellfish dish from their homelands, and adapted it using what they could find in America. Initially using yellow corn and creek shrimp, the dish has evolved to include cheese and bacon, making it a truly indulgent meal.
The interconnectivity of the African and the Black American food pathways is explored in the Netflix show, High on the Hog. Check it out if you haven’t. Cheers as you Discover FlavorFULL Goodness.
- 12 - 14 Medium Shrimps
- Olive Oil
- 1/2 Cup Old Fashioned Grits
- 2 Tbsp Butter
- 1/4 Cup Heavy Cream
- 2 Cups Water
- 1 Cup Shredded Cheese
- Green Onion (Diced)
- Bacon Bits
- POKS Red Chili West African Seasoning
- Salt (To Taste)
- Drizzle olive oil on clean raw shrimps, generously coat with POKS Red Chili Seasoning, and cook in the air fryer for 5-6 minutes at 380°F.
- Boil water with 1 Tbsp of butter and a pinch of salt. Add in the grits and stir on low heat for 8 minutes, adding in water a tablespoon at a time as needed, while stirring continually.
- Add in the rest of the butter and cook for another 4 minutes. Add in the cream and cook for two more minutes.
- Add salt and extra POKS Spices to taste.
- Fold in the cheese and plate with the cooked shrimps, green onion and bacon bits.