Today on Food Porn Friday, as we celebrate National Women’s History Month, we are featuring a mouthwatering recipe from the cookbook of one of our beloved chefs, B. Smith. She became a lifestyle icon thanks to her contemporary Southern cookbooks, with three iconic restaurants, and working as an advocate for healthy living. Smith became a culinary ambassador for the U.S. Department of State’s Diplomatic Culinary Partnership in 2012 and worked with Ready Pac to bring culturally diverse food to the Armed Forces.
Smith made history by becoming the first black model to grace the cover of Mademoiselle magazine. We are featuring this favorite southern recipe with shrimp and grits, coming from her cookbook, B. Smith Cooks Southern-Style.
JERK SPICED GRITS WITH SPICY TOMATO SHRIMP GRAVY
Spicy Tomato Shrimp Gravy
2 tablespoons butter
1/2 cup chopped onion
2 cloves garlic, finely chopped
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 cup seafood broth or stock, or bottled clam juice
One 28-ounce can whole peeled tomatoes
Drained, liquid reserved and coarsely chopped
1 teaspoon Old Bay Seasoning
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 pound peeled and deveined shrimp
1 tablespoon chopped fresh parsley
In a large saucepan. Melt the butter over medium heat and sauté the onion, garlic, celery, and bell pepper until softened about 7 minutes.
Add the broth, tomatoes, and reserved tomato liquid, and bring to boil.
Add the Old Bay Seasoning, black pepper, and cayenne; simmer for 20 minutes. Stir in the shrimp, basil, and parley, and simmer until the sauce is slightly thickened and the shrimp is just cooked through about 5-8 minutes.
4 cups chicken or vegetable stock or broth
1 1/2 tablespoons dried jerk seasoning or more to taste
1/2 teaspoon salt
1 cup quick-cooking grits
2 tablespoons butter
1/4 pound garlic herb cheese spread, such as Boursin Light
2 tablespoons chopped fresh parsley
Finely chopped scallions, for garnish
In a medium saucepan. Bring the stock, jerk seasoning, and salt to boil. Slowly stir in the grits. Reduce heat to medium-low, cover, and cook for 5-7 minutes, stirring frequently, until thickened
Add the butter and cheese, stirring until melted. Add the parsley and stir to blend. Served immediately, garnished with chopped scallions.