A century ago a group of Black Civil War veterans conceived the idea of an African American Museum. On September 24, 2016, this concept became a reality, the Smithsonian Institutional’s National Museum of African American History and Culture opened in Washington, DC.
What makes this museum an even more memorial event, for me, was that the first Black President Barack Obama was the keynote speaker at the dedication ceremony. This is the first national museum devoted entirely to showcasing my people. America is celebrating my life, my history, my culture, my art, and my contributions that have built and made America great.
My humble contribution today is to share my showcase African American soul food Shrimp and Grits recipe with you. Cooking is my conscious art form wherein I hug, kiss and express love for others.
JACQUE ROSES’ SOUL FOOD SHRIMP AND GRITS
Grits: 1 cup yellow corn grits, 1/8 teaspoon kosher salt, 1/4 teaspoon cayenne, 1 cup heavy whipping cream, 2 cups shrimp stock, 1 cup white champagne. In a heavy saucepan pour in the whipping cream, shrimp stock, champagne, and salt. Bring to a rapid boil, reduce heat gradually add grits, whisk constantly. Once you have incorporated the liquids and grits, reduce the heat to the lowest simmer and cover. When all the liquid is absorbed, and the grits thicken the grits are done, this takes about 15 minutes. To test if the grits are done, they should be soft, and the consistency should be that of creamy mashed potatoes. If the grits are a little dry add additional whipping cream and mix well before you serve.
Shrimp: 8 slices bacon, fried and crumbled, 1/4 pound smoke sausage, 1 pound large shrimp, peeled and deveined, 1 cup sliced small portabella mushrooms, 1 cups sliced green onions, tops only, 2 minced clove garlic, 3 teaspoons fresh lime juice, 2 teaspoons chopped fresh flat-leaf parsley, add salt and pepper to taste. Cut sausage into diagonal bite size pieces, put in a pan and broil until the edges start to brown. Remove from the broiler, drain grease and set aside. In a heavy skillet fry bacon until crispy, remove from skillet, crumble and set aside. Reserve the bacon fat, add the garlic, shrimp, and mushrooms, stir together. Remove from the heat when the shrimp start to curl and turn orange. Remove from the heat. Add lime juice and mix well, set aside. Taste add salt and pepper as needed. In bowl scoop out a ladle of grits. Add the shrimp mixture on top, when you are ready to serve sprinkle with crumbled bacon, green onions, and cayenne on top.