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.

55 minutes

per class

Meets once

8-12

year olds

3-8

learners per class

per learner

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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Description

Class Experience

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.

Teacher

Rafael Gonzalez

Executive Chef

909 total reviews

382 completed classes

About Me

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...