Southern Shrimp and Grits
In this one time class, you'll learn how to cook Shrimp and Grits, a classic Southern dish full of flavor, great for brunch, lunch or dinner.
909 total reviews for this teacher
7 reviews for this class
Completed by 10 learners
There are no upcoming classes.
learners per class
How does a “One-Time” class work?
Meets once at a scheduled time
Live video chat, recorded and monitored for safety and quality
Great for exploring new interests and different styles of teachers
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In this cooking class, I will be teaching your children how to make shrimp and grits, one of my favorites! In the first few minutes of class, I would just like to learn a little bit about my students. I want to know if they cook at home or what their favorite dish is. In this class, I want to teach them how to make a fancy french toast, so that they'll probably never have to dine out just to have a good looking french toast with all the bells and whistles. They'll be able to make it...
Ingredients: 3/4 cup grits (Anson Mills or Palmetto) DO NOT USE QUAKER QUICK GRITS 3 1/2 cups of water 1 bay leaf 1/4 tsp salt 6 oz grated sharp cheddar cheese 3 tbs butter 4 tbs butter 3/4 cup chopped white onion 1/2 cup chopped green bell pepper 1/2 cup diced Andouille sausage 2 garlic cloves minced 1 cup diced ripe tomatoes or 1 cup chopped canned tomatoes 1/2 tsp dried thyme 1 tbs flour 1 lb. large shrimp, shell on, deveined 2 cups water 1 tbs tomato paste 1/3 cup heavy cream 2 tsp worchestershire sauce 2 dashes tobasco or crystal 2 tbs chopped fresh parsley salt and pepper to taste Equipment: 1 cutting board knife measuring spoon and cups box grater (for cheese) colander 1 large 12" saute pan 2 medium pots rubber spatula 1 large cooking spoon
Learners will not need to use any apps or websites beyond the standard Outschool tools.
55 minutes per week in class, and maybe some time outside of class.
PG is recommended for the use of knives and the stove in this class.
Rafael GonzalezExecutive Chef
909 total reviews
382 completed classes
Hello! I am Rafael and I have been a chef for the last 25 years. I earned my Culinary Arts degree from Johnson and Wales University and have been cooking ever since. I started in my hometown of Miami then moved to New York City in 1999 to work...