Celebrate Women's History Month! Learn about the history of Black Female Chefs and Cookbook Authors, then watch a cooking demo of one of Leah Chase's (The Queen of Creole) famous dishes.
Breakfast Shrimp with Baked Cheese Grits by Leah Chase
Serves 6
4 tomatoes (very ripe)
Boiling water
4 ounces (1/2 cup) stick unsalted butter
1/2 cup onion, diced
1/2 cup bell peppers, diced
2 cloves fresh garlic fine chopped
2 pounds medium to large shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 fresh basil leaves chopped
1 tablespoon parsley chopped
In a 2 quart-sized pot half full, bring water to a boil. Using a slotted spoon or tongs, dip tomatoes into the boiling water for 15 to 20 seconds. Remove, rinse under cold water, slide off peels, core, seed and chop. Set aside.
In a large saucepan over medium heat, melt butter. Add onions, green peppers, and garlic. Stir until onions are transparent. Add tomatoes, shrimp, and paprika, salt, cayenne pepper, and basil leaves. Stir 5 to 10 minutes or until shrimp are cooked and pink throughout. Take care not to overcook.
Serve over or beside grits and garnish with chopped parsley.
Baked Cheese Grits
Serves 6
Preheat oven to 375° F
4 cups water
1 cup quick grits
1/2 teaspoon salt
1/4 cup milk
1 egg, beaten
1 cup cheddar cheese, grated
In a medium saucepan, bring water to a rolling boil. In a steady stream, add grits and salt, stirring occasionally and boil 10 to 15 minutes until just done. In a separate bowl, mix together milk, egg, and cheese. Add to grits, stirring well until cheese has completely mixed in. Using a medium sized buttered baking dish, pour in mixture and bake for 15 minutes.
AGE GROUP: | Adults |
EVENT TYPE: | Women's History | Virtual Event | Health and Wellness |