LAZARUS LYNCH PLUS

Add the garlic and cook, stirring occasionally, until fragrant, about 2 minutes. Make the shrimp: In a cast-iron skillet, heat the oil over medium-high heat. Cover with a lid to keep warm until ready to serve. Remove from the heat and whisk in the cheese and butter until melted. When the grits begin to bubble, reduce the heat to low and cook, whisking occasionally, until thickened, 15 to 20 minutes.

Add ½ teaspoon salt and ½ teaspoon black pepper. While whisking continuously, slowly sprinkle in the grits. Make the grits: Bring the chicken stock, coconut milk, and milk to a boil in a medium pot over medium-high heat. 1/2 teaspoon freshly ground black pepper.1 pound jumbo shrimp, peeled and deveined.4 ounces extra-sharp white cheddar cheese, grated.Kosher salt and freshly ground black pepper.

LAZARUS LYNCH PLUS

1 cup whole milk or heavy cream, plus more as needed.

One (13.5-ounce can) unsweetened full-fat coconut milk.

1¾ cups chicken stock, plus more as needed.

I promise you've never had shrimp and grits like these before, and you'll never, ever want to eat normal shrimp and grits again. These grits are smooth and creamy, and yes, baby, they're hella rich. And that, my friends, has delivered to you the magic that is this recipe.

As I grew up, I began to appreciate the savory version, though I was never completely sold-until now. I couldn't wrap my six-year-old brain around why anyone would add salt and pepper to their grits. Need I say more? And I was that kid who ONLY ate grits with sugar and butter. And, though I've never met her, I know how important she is to my life and I want to tell her.'Ĭheck out Salon's interview with Lynch here, and make his recipe for peach cobbler (which his grandmother used to cook) excerpted from his cookbook below. 'Margaret was a talented beautician and a gifted cook,' this sparkling creature of the digital age said. When asked by Salon Food whom he would cook for - if he could cook for anyone whether alive or no longer with us - Lynch unhesitatingly offered up his grandmother, Margaret Lynch, as the clear choice. The two-time 'Chopped' winner, host of Food Network's competitive Snapchat cooking show 'Chopped U' and author of 'Son of A Southern Chef' successfully turned his childhood love of food into a multi-layered and incredibly stylish culinary career. Copyright © 2019, Lazarus Lynch, Photography by Anisha Sisodia.Ĭhef Lazarus Lynch has been cooking (nearly) professionally since high school. Reprinted from Son of a Southern Chef: Cook with Soul by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC.

Lazarus lynch